Made some poor man’s burnt ends today. Chuck did a great
Job. Twelve hour dry brine. Hickory and cherry for the smoke. Smoked to 165. Finnish at 205. Nice beefy flavor.
The brine was SPG plus a bit of paprika for color. At 165 I put them in an aluminum pan with a bit of butter and honey. Covered with foil till 205. Finished with a small amount sauce and covered again to rest for 30 minutes. No leftovers.
