Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on April 01, 2015, 04:14:20 PM
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This is my method for cooking pork burnt ends and I feel is much better than any other method I have tried. I have done them with a whole pork butt, I have done them using pork steaks that I have sliced about 1-1/4” thick, and I have done them by cutting up a pork butt in 4-5 big slices. The problem with these three methods is that the best a person can do is to get smoke on just two sides of the meat. Cooking a whole butt will not give you much smoke flavor in most of the chunks or pieces. Next, these methods are just as bad with producing bark on your pieces. Best you are gonna get is a couple of sides with a good bark.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02823.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02824.jpg)
Ok, I start with a whole butt and this one weighed about 7-1/2 pounds. I trim off the fat cap and any other fat that is easy to get to.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02825.jpg)
I then cut my butt up into about 1-1/4 to 1-1/2” cubes. They will shrink in cooking.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02826.jpg)
My cubes were rubbed with a mixture of Smokin’ Guns Hot and Cimarron Doc’s rub.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02827.jpg)
I placed the pork cubes into a Zip-Lock bag and put them into the fridge for an overnight stay.
Early this morning, I got the Green Mountain Davy Crockett out of the garage and rolled it around to my cooking patio. Fired it up and set the temp for 150 degrees so I would get mucho extra smoke for the first hour of the cook.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02828.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02829.jpg)
Got the pork cubes out of the fridge and loaded them into the Davy Crockett cooker.
This is the secret to this treat. Cutting the pork butt into uncooked cubes and cooking it in this manner gives me smoke on all 6 sides of each cube. I also get good bark on all 6 sides of each cube. Of course there will much better flavor on all 6 sides of each cube from the rubs.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02830.jpg)
I run the first hour with pretty heavy smoke. After the first hour I raised the temp up to about 230 degrees measure on the lower cooking grid.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02832.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02833.jpg)
I cooked the pork cubes to around 180 to 190 internal and then placed them into a pan. I couldn’t get them all off at once as my upper grid wasn’t running as hot as the lower grid. This was a little extra work but well worth it!
I then poured a mixture of Blues Hog regular, Blues Hog Tennessee Red, and a little honey over my cubes. Next step was to add more rub. Last step was to sprinkle on some brown sugar. I did this in both of my pans of meat.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02838.jpg)
My pork went back on the cooker for about another hour and I pulled the meat. My total cooking time was 5 hours.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02842.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02840.jpg)
They sure looked great coming off the cooker.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02843.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02844.jpg)
Our first treat with this meat was a Pork Burnt Ends Hoagie Sandwich.
While I love beef burnt ends made with chuck roast, I think this pork is better!
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Now that looks good.
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Now that's the way I had thought about doing them.
Those look wonderful
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Mmmm!! Looks great!
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Now that is truly Pork Candy!
Beautiful cook Dave!
I thought you might make a pan with some heat on them!
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Candy!
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That gives pig candy an all new meaning.
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Those burnt ends look absolutely delicious Dave! Bookmarked!
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Great post and results
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I made some pork burnt ends last Fall in the PBC and I too prefer the pork version, but that's not saying I don't like the beef burnt ends. They's ALL mighty fine. But Dave's BE's look top shelf for sure!!! :P
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Excellent..!!
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Yes sir! Sign me up!
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Those burnt ends look absolutely delicious Dave! Bookmarked!
X2. This looks soooo goooood
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Looks great!!!!!!
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Wish I lived close to Dave !!!
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Awesome post Dave! Thanks for sharing the details and the photos...I've been looking for a good Pork Burnt Ends Recipe. I'm anxious to try this. Don
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Pork butts are on sale this week so I'll have to try this. Bookmarked.
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Outstanding. Always thought cutting my but smaller would help with bark but never thought of going this far. Love it
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Candy!
x2, pork candy mmmm
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Now that is truly Pork Candy!
Beautiful cook Dave!
I thought you might make a pan with some heat on them!
I would have loved to do a pan with some extra heat but we planned to share the meat with some other folks. I did add some extra heat at the table for my sandwich.
Dave
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I have yet to make burnt ends but I will come summer.
Thank You for the time to make this post ;D Bookmarked
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Neat approach ;D -- gives another definition to "Pig Candy"
Hub
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Wish I lived close to Dave !!!
Yeah, me, too ! ! !
BD
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Wish I lived close to Dave !!!
Yeah, me, too ! ! !
BD
Me three!
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This looks outstanding, Dave! I'm gonna give these a try very soon.