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Cooking up one of the points I showed in a post several days ago for KC burnt ends for a dinner we are going to tonight. It started out at 14 lbs but had a LOT of fat to trim off (about 4.25 lbs). There is also a good amount of flat still attached but that’ll cook nicely with the point.
Rubbed it with Salt and Pepper with a smidge of Lowreys seasoning (I went lite on the salt because of the Lowreys).
Bear Mountain Hickory pellets with the smoker set to 200 for the first 3 hours (I put the meat on at 9:30 last night).
Upped the temp to 225 overnight.
Wrapped in butcher paper at 11:00 this morning with the bark where I wanted it (IT of 175).
Upped the smoker to 250 after the wrap.
Probed tender at 198 a little after noon, pulled and have it resting in a cooler until I braise them.
I ‘ll take pics of the final product and post later.
Rubbed it with Salt and Pepper with a smidge of Lowreys seasoning (I went lite on the salt because of the Lowreys).
Bear Mountain Hickory pellets with the smoker set to 200 for the first 3 hours (I put the meat on at 9:30 last night).
Upped the temp to 225 overnight.
Wrapped in butcher paper at 11:00 this morning with the bark where I wanted it (IT of 175).
Upped the smoker to 250 after the wrap.
Probed tender at 198 a little after noon, pulled and have it resting in a cooler until I braise them.
I ‘ll take pics of the final product and post later.