Some of Jeff's Pork Burnt Ends!!!!!!

Discussion in 'Pork' started by jerry reddick, Apr 28, 2014.

  1. So I took the recipe that Jeff sent out last Thursday to heart.... man did it sound good.  I just had to make them.  I ended up making Po Boy's from them with a Spicy Aoili....  LOL... Jeffs BBQ sauce that I have put my own twist on and some mayo mixed together.  Here is the finished product!  Thanks Jeff!

  2. yotzee

    yotzee Smoking Fanatic

    Man those look yummy and I love the idea of a Po'Boy.  I was planning to try these soon, you conviced me to do them sooner!
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nicely done! Your sandwich looks amazing!
  4. smokerelli

    smokerelli Fire Starter

    All it took was 1 pic to convince me that I had to make these myself! Nice job
  5. iowa josh83

    iowa josh83 Smoke Blower

    I'm thinking about doing these this weekend but I won't have time to do it all Saturday. So I was thinking I would smoke the country ribs on Friday and stick them in the fridge over night and then I could cut, inject, and finish on Saturday. You guys think that will work?
  6. Hmm, I am not sure.  The key is to not let the cooking process stop for too long I believe.  Basically with the butter injection you are reintroducing fat to further cook them down after cutting.  I am not too sure taking them from fridge back to smoker would get you the desired effect.  Worth a shot though I guess.
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Great minds think alike haha. I actually emailed Jeff to ask the same question. Here's my email:

    Quick question about this recipe. Sounds great and I would love to make it as an appetizer for a party of get together but it's a pretty long cook. Since the initial cooking to an IT of 170 brings it to a safe temp could you cook it to 170 the day before, fridge it and just do the last couple of hours of the cook the next day? Just wondering if this would affect the quality of the final product. Just have to say that I have only been smoking since October but the combination of SMF, your book, and these newsletters have helped me turn out some amazing meals. Thanks again!


    Here's his response:


    You certainly could do it that way but I recommend the faster, grill method if you decide to do this. Go ahead and cube up the meat then place the sauce and rub on the meat to let it sort of marinate.

    When you are ready to cook them further, just place the pan on the grill or very hot smoker and stir them often until they get as tender as you like them. Add more rub or sauce if you want to.

    The extra cooking to bring them back to 170 and then beyond, may dry them out just a little but since they are pork butt and have a lot of fat in the meat, they should be able to handle it.
  8. iowa josh83

    iowa josh83 Smoke Blower

    Good info Chris. Thanks for sharing this!

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