Pork Shoulder Burnt Ends - Pensacola Fishing Forum

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Old 01-13-2018, 10:41 PM   #1
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Default Pork Shoulder Burnt Ends

I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder.
Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out.
Also, going a little different on the Smoked'Mac-n-Cheese.
My last was a No-Boil, this one isn't.

Menu
Pork Shoulder Burnt Ends
Smoked'Mac-n-Cheese
Grilled Yellow Squash/Zucchini

Pork Shoulder Burnt Ends
Boneless shoulder split in two
Heavily rubbed and wrapped over night
Smoker set to 225-240 and using Hickory
Cooking to an IT of 180, the cool and cube
Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender













Smoked'Mac-n-Cheese
15oz = 6 C Elbow/Conchiglie pasta, dried
1 C = 2 sticks of butter
1.5C flour
32oz = 2# Sharp Cheddar/Colby Jack, shredded
7 C of Milk, whole
1 med Onion, chopped
4C French Fried Onions (FFO)
Salt and granulated garlic

Pre-cook pasta
Make a light colored roux out of the butter/flour
Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce
Add salt/garlic to taste
Combine pasta/onion in casserole pans, mix in cheese sauce
Smoke uncovered under meat and let those drippings add their flavor
Cook till a good color is achieved
Butter the top and add FFO
Cover with foil and return to smoker









Grilled Yellow Squash/Zucchini
Split veggies length wise, brush with EVOO and season as desired
Fire up the grill and get it very hot, we want nice grill morks
Grill flat sides down over high heat till just tender





The Finale



These were pretty good, no different from CSRs, no surprise there.
The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more.
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Old 01-13-2018, 10:45 PM   #2
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Old 01-14-2018, 12:14 AM   #3
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As usual it looks very good.

For some reason on my computer the pictures came out very large. You couldn't see the whole picture. I right clicked on them & clicked on view image & they came out right you could see the whole picture.
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Last edited by stc1993; 01-14-2018 at 12:17 AM.
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Old 01-14-2018, 08:10 AM   #4
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Outstanding!!!!!!!!!!!!!!
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Old 01-14-2018, 08:43 AM   #5
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oh yeah!
nom, nom, nom.....
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Old 01-14-2018, 09:28 AM   #6
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Dang fine looking fixins'!!!!! Really need to get ya an egg though...haha
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Old 02-28-2018, 07:24 PM   #7
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Damnit boy!! Lookin good Chile!!
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Old 03-01-2018, 09:08 AM   #8
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Looks good. Do you think it makes a difference in cubing the meat before or after the initial smoke?
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Old 03-01-2018, 09:15 AM   #9
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Definitely good eats ya got there!
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Old 03-01-2018, 09:24 AM   #10
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Quote:
Originally Posted by etrade92 View Post
Looks good. Do you think it makes a difference in cubing the meat before or after the initial smoke?
Cubing beforehand for porkbelly does, as you can render more of the fat.
And more surface area for more smoke, rub and sauce flavor.
But for butts and CSRs, leave them whole, I think they cook better that way.
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Last edited by ChileRelleno; 03-01-2018 at 09:30 AM.
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