“Poor” mans burnt ends!!

Bruno

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Injected with beef broth and seasoned with Oakridge Black Ops Brisket Rub!!
Going to put em on til 160ish and wrap in butcher paper, take em to 200 and cube em and put them backin with BBQ sauce and some more beef broth for an hour.
I have some seriously high hopes for these!!
SmokeFire🔥is set at 200!
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Bruno

Bruno

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Pork tenderloin for the kids, a couple different types of jalapeño cheese sausages. The short ribs are looking perfect, they are at 170 and I’m pretty confident they are going to be killer!
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bbqking

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I’d be that poor man!
 

Dassman5

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Injected with beef broth and seasoned with Oakridge Black Ops Brisket Rub!!
Going to put em on til 160ish and wrap in butcher paper, take em to 200 and cube em and put them backin with BBQ sauce and some more beef broth for an hour.
I have some seriously high hopes for these!!
SmokeFire🔥is set at 200!
View attachment 2820View attachment 2818View attachment 2819
They look great...well marbled with fat and should result in excellent burnt ends!
 
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Bruno

Bruno

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SmokeFire went 8 hours today FLAWLESSLY!! I had it at 200 and my smoke thermometer had it at 200-220 all day!!
 

Dassman5

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SmokeFire went 8 hours today FLAWLESSLY!! I had it at 200 and my smoke thermometer had it at 200-220 all day!!
It truly is a great smoker/cooker, although I seldom use it to sear steaks.
 
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Chris Z

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So what did you think about that particular cut of meat done low and slow? the burnt ends looked great after dicing. Very moist.
 

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Whew! For a second there I thought the burnt ends turned into frankfurters!

Nice!
 
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Bruno

Bruno

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So what did you think about that particular cut of meat done low and slow? the burnt ends looked great after dicing. Very moist.
So I did one last week hot and fast hoping they would be like a tri-tip, realized it would need a little more love so I decided to try this.
They are so close to brisket Burnt ends it’s crazy. Very happy with the cook and will definitely do it again.
 

Chris Z

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Weber SmokeFire EX4, Weber Genesis Silver C, Weber Smokey Mountain 14" & 18", Weber Performer, Weber Q 220
So I did one last week hot and fast hoping they would be like a tri-tip, realized it would need a little more love so I decided to try this.
They are so close to brisket Burnt ends it’s crazy. Very happy with the cook and will definitely do it again.
I still haven't figured out exactly where this cut is coming from.

Your burnt ends look great and I'm putting a package into my cart next week. Still waiting form my Ex4 to arrive. Was due on or about this past Friday... maybe tomorrow.
 

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
It truly is a great smoker/cooker, although I seldom use it to sear steaks.
It will sear steaks very well, it’s just hotter than all get out, so I suggest gloves or long tongs.
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