My apologies for not being around more, been busy with a lot of stuff.
Still smoking. Did a pork butt that made the best pulled pork I've ever had. I used to swear by my made in the dutch oven in the oven pulled pork, no more.
The smoky flavor the smoker gives the mean was amazing - I BELIEVE I used cherry and apple wood for it. WOW.
Then I found a thread on the Cookshack forum for Burnt Ends, read the recipe which sounded good. Did some trolling on YouTube and see why people are so nuts about it.
Essentially you cook a whole brisket in the smoker, when the flat portion is at temp (about 190) you take the whole thing out of the smoker and put it on a cutting board.
With the back side (dull side) of the knife you slide thru the now cooked fat seam that separates the flat from the tip (deckle or point) and wrap the flat in foil and then a towel.
Cover the perviously unexposed layer of the the tip with rub and put back in the smoker about another 90-120 minutes until you get this lovely crusty dark thing - you've rendered almost all the fat out of the tip and you have this crispy tasty mass. So then remove, slice and then cube the meat, place in a throwaway aluminum pan and ladle in a little sauce. What you get is "burnt ends" - the meat is fall apart tender. It's way better than pulled pork. Great over a baked potato, on a soft potato roll, over rice... WOW
Edited by bigmike&nan - 4/17/12 at 9:49am