| Banner advertisements by bbqads.com |
| Banner advertisements by bbqads.com |
In Reply to: Question about Burnt End Recommendations posted by Newsh on February 10, 2008 at 11:57:30:
Here is what I ended up doing.
All of the points went back on until internal of about 190-192. Then pulled, cubed, panned, and a light dusting of rub. Tossed and put back on smoker in pan, uncovered, until they gained a little more color from the smoke. Pulled and cooled, then froze unsauced wrapped in several layers of foil and cling film. They tasted great w/out sauce. I feel pretty good about them, so we will see if I am right after they are thawed and warmed for serving.
Lee
Dawghouse BBQ