Dustin Dorsey
TVWBB Hall of Fame
I cooked some burnt ends for the first time for Easter.
I started with a point I picked up at the butcher. It's rare to find a point. If I get a full packer I prefer to cook it and serve Texas style with the point and flat together.
I seasoned with kosher salt and Kosmos Q Dirty Bird.
I cooked the point on the WSM at 250. I wrapped when the bark set and then took it off when it was tender. I wrapped very tightly and while the bark softened in the wrap it came right back when I put the burnt ends back on the smoker.
I used some Stubbs Dr. Pepper sauce. I find this a bit too sweet for normal use, but it worked perfectly carmelized on these burnt ends.
Sauce up and ready to go back on the smoker for another hour.
I also cooked up some of my homemade sausage.
On the cutting board after the cook.
Served up with mac and cheese.
I don't normally make burnt ends other than the old school naturally occuring type you get on a brisket. This was delicious and I'm going to do it again if I come across another point. The only thing I might change is maybe butterflying the thick end to get a more even cook with even more crust.
I started with a point I picked up at the butcher. It's rare to find a point. If I get a full packer I prefer to cook it and serve Texas style with the point and flat together.
I seasoned with kosher salt and Kosmos Q Dirty Bird.
I cooked the point on the WSM at 250. I wrapped when the bark set and then took it off when it was tender. I wrapped very tightly and while the bark softened in the wrap it came right back when I put the burnt ends back on the smoker.
I used some Stubbs Dr. Pepper sauce. I find this a bit too sweet for normal use, but it worked perfectly carmelized on these burnt ends.
Sauce up and ready to go back on the smoker for another hour.
I also cooked up some of my homemade sausage.
On the cutting board after the cook.
Served up with mac and cheese.
I don't normally make burnt ends other than the old school naturally occuring type you get on a brisket. This was delicious and I'm going to do it again if I come across another point. The only thing I might change is maybe butterflying the thick end to get a more even cook with even more crust.
