“Poor” mans burnt ends!!

Bruno

Well-known member
2x SOTM Winner
Joined
Mar 27, 2020
Messages
1,013
Reaction score
1,831
Points
113
Location
Bay Area
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!
1D9E3E68-08CC-45C1-A1BC-798984D0A8F4.jpeg
1DB621FE-120C-42E0-99BC-4E8C36B76FBA.jpeg
26F54399-236F-41F6-A735-2948591A7F01.jpeg
 

Attachments

  • 549F9783-0B7A-43E7-A12F-CF04A1F0D5A7.jpeg
    549F9783-0B7A-43E7-A12F-CF04A1F0D5A7.jpeg
    438.1 KB · Views: 20
Last edited:
OP
Bruno

Bruno

Well-known member
2x SOTM Winner
Joined
Mar 27, 2020
Messages
1,013
Reaction score
1,831
Points
113
Location
Bay Area
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!
B8005B60-6740-4CDD-AB3B-8A52F8F56015.jpeg
68E9584C-8D12-43D0-BC4A-CAF23211C5AC.jpeg
 

Dassman5

Well-known member
Joined
Jul 4, 2020
Messages
622
Reaction score
791
Points
93
Location
East Aurora, NY
Grill
Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
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!
 
OP
Bruno

Bruno

Well-known member
2x SOTM Winner
Joined
Mar 27, 2020
Messages
1,013
Reaction score
1,831
Points
113
Location
Bay Area
SmokeFire went 8 hours today FLAWLESSLY!! I had it at 200 and my smoke thermometer had it at 200-220 all day!!
 

Dassman5

Well-known member
Joined
Jul 4, 2020
Messages
622
Reaction score
791
Points
93
Location
East Aurora, NY
Grill
Smokefire EX4; Summit 670; Bullet Smoker 22”; Q100
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.
 
Last edited:

Chris Z

Member
Joined
Oct 29, 2020
Messages
31
Reaction score
56
Points
18
Location
Syracuse, NY
Grill
Weber SmokeFire EX4, Weber Genesis Silver C, Weber Smokey Mountain 14" & 18", Weber Performer, Weber Q 220
So what did you think about that particular cut of meat done low and slow? the burnt ends looked great after dicing. Very moist.
 
OP
Bruno

Bruno

Well-known member
2x SOTM Winner
Joined
Mar 27, 2020
Messages
1,013
Reaction score
1,831
Points
113
Location
Bay Area
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

Member
Joined
Oct 29, 2020
Messages
31
Reaction score
56
Points
18
Location
Syracuse, NY
Grill
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.
 
Top