I want to know, how this compares to the Pork Belly Burnt Ends. I have done the pork belly a number of times, to great success. I am skeptical of the much lower fat content of the shoulder to produce an end result even close to the belly. Has anyone tried both methods?
Awesome idea and great channel. Love that you cook without all the bullcrap noises and gimmicks. Just BBQ. I'm trying my first brisket this weekend based on your recommendations on previous videos.
Hey chef Tom, quick question. What kind of meat injector do you use in the video. Ive bought some crummy ones on amazon but I like your pistol type injector.
Oh my word, this looks incredible! Roll on next summer and I'm going to do this. Sadly the selection of rubs, sauces, and even barbecues is a bit limited in the UK, but I'll do my best.
This makes me wonder if , Carnitas , rillon are made by confit( cook in low temp. fat) in lard what would f beef cooked in beef suet taste like and what cut of beef you'd use
I love the guy saying now its 4 -4 1/2 into the cook and see how the chunks are falling apart…they are still like rubber dude! Franklin Barbecue will show you how to cook pork
I like your videos however, being from the birth place of burnt ends you should know that burnt ends only come from brisket. If you were cooking in North Carolina or Memphis(Texas doesn't know how to cook pork) it would be an acceptable mistake but in Kansas burnt ends are strictly brisket.
Yum-O!
Is there a reason why you wouldn't just cube it up to start with?
I want to know, how this compares to the Pork Belly Burnt Ends. I have done the pork belly a number of times, to great success. I am skeptical of the much lower fat content of the shoulder to produce an end result even close to the belly. Has anyone tried both methods?
This was a Fourth of July hit. Many thanks for the recipe
Awesome idea and great channel. Love that you cook without all the bullcrap noises and gimmicks. Just BBQ. I'm trying my first brisket this weekend based on your recommendations on previous videos.
I would really love a brisket baked bean recipe on a smoker
Does eating this void my health insurance?
Hey chef Tom, quick question. What kind of meat injector do you use in the video. Ive bought some crummy ones on amazon but I like your pistol type injector.
This looks tasty for sure but nothing like burnt ends.
I would like to see you cook Japanese Yakiniku BBQ stuff. I’d like to see your take on that type of cuisine.
Oh my word, this looks incredible! Roll on next summer and I'm going to do this. Sadly the selection of rubs, sauces, and even barbecues is a bit limited in the UK, but I'll do my best.
This makes me wonder if , Carnitas , rillon are made by confit( cook in low temp. fat) in lard what would f beef cooked in beef suet taste like and what cut of beef you'd use
Chance baseball cap FTW – nice.
2 words…………BACON JERKY
Boneless country style ribs are also good to use for burnt ends. Very little trimming to do.
Fantastic turtoral! I’m trying this recipe/method tomorrow for my son’s birthday party. Thanks so much for the video!
Carnitas!
Intense Harry potter
How much does a smoker like that run?
can you make a brisket burnt ends I love your videos
Another great recipe chef! just one question, have done similar cooking over the rib tips? that should be a burnt-end-ribs, don't you think?
Please make a Kansas City style burnt ends video. We would love to see it
What are those black gloves? Thought they were regular latex gloves at first, but they seem heat resistant.
Meh
I've never seen someone touch the meat that much.. that dead pork must be feeling really molested lol
I love the guy saying now its 4 -4 1/2 into the cook and see how the chunks are falling apart…they are still like rubber dude! Franklin Barbecue will show you how to cook pork
The results didn't look like yummy burnt ends
Why not cube the meat before cooking at all? Seems like it would allow for more smoke and rub, and less cooking time.
Chef Tom yous a beast
I'd let this guy fuck my girlfriend for some of those burnt ends.
Chance is everywhere now
I like your videos however, being from the birth place of burnt ends you should know that burnt ends only come from brisket. If you were cooking in North Carolina or Memphis(Texas doesn't know how to cook pork) it would be an acceptable mistake but in Kansas burnt ends are strictly brisket.
great video, wouldnt this be better if it was done with pork belly? Would love your opinion on that.
Thanks!
My family loved this. Did it on my pit barrel cooker. Thanks for the recipe.
it doesn't seem to have the crispness of burnt ends
I think I just decided what to make for the eclipse party at my house on Monday.
Why do you use so much sauce?
I'm here cause he's rocking that chance hat!! Good look!!
It hasn't reached super saian 2 yet not ready
Chance the smoker
i'll try this next week, ok, for the yabird rub but i can't find the smoke on wheels here in italy.. how can i replace it for injections?
Great video, what was the total time for this cooking?
Those turned out beautiful, amazing how lean it looks when fully cooked
all that wasted fat. what a shame.
cook some chicharrón
Chance hat? Good taste