Burnt Ends

No pictures yet- food was to good to take pictures.



Rub -

1. 3 tablespoon coarsely ground black pepper
2. 1/2 tablespoon Cumin
3. 1 tablespoon onion powder
4. 2 teaspoons mustard powder
5. 2 teaspoons garlic powder
6. 2 teaspoons chili powder
7. 1 teaspoon cayenne powder
8. 1/2 teaspoon paparika

Directions

1. Trim most of the fat from the point leave about 1/4 inch
2. Apply EVOO to brisket point
3. Apply Rub to point - generously
4. Smoke with Cherry wood at 225. 1 1/2 hours per LB
5. If you stall out, wrapp in foil. If not keep smoking
6. Around 195 remove from smoker
7. Trim fat off point
8. Cube the point to bite size cubes.
9. If you have drippings add them to the pan if not use some beef stock about 1/4 cup.
10. Add 1/4 cup your favorite sauce (sweet is better for this)
11. Put back on smoker for 30 minutes to tighten back up. 
12. Remove from smoker again and enjoy.

Pulled pork 2. olive oil

Rubbed w/dry rub and olive oil

9.5lb but after 10 hours

Rub:

1 cup brown sugar 
1/2 cup paprika 
2 1/2 tablespoons ground black pepper 
2 1/2 tablespoons salt 
1 tablespoon mustard powder
1 1/2 tablespoons chili powder 
1 1/2 tablespoons garlic powder 
1 1/2 tablespoons onion powder 
1 teaspoons cayenne

Blend together in coffee grinder or blender. Use this as base. Add other seasonings to taste (i.e Cumin, Chipoltle)


Directions:

1. trim off additional fat
2. Inject pork butt with apple juice
3. rub outside of butt with olive oil - light coating
4. apply generous amount of dry rub to meat
5. put on smoker - about 1 - 1.5 hours per lb - Smoke between 225 and 250 no higher
6. internal temp of 203 is target
7. allow to rest for 30-60 minutes
8. pull and serve w/ pork glaze.

Pork Glaze- 

1. 3 cups brown sugar
2. 3/4 cup prepared yellow ballpark mustard
3. 1/3 cup cider vinegar
4. 1/3 cup Bourbon
5. 1 teaspoon salt

Mix everything in pan until it melts. Should stay good for a month.  I am going to mix this up by adding some fruit purees to it. 

Smoked Corn on the cob

Pictures will be taken next time.... was to hungry to take the time.

1. Buy some corn.... duh
2. Peel husk back gently towards base, taking care not to break or remove
3. Remove as much of the silk as possible
4. in a bowl combine ingredients to make spread
1. softened butter
2. salt
3. pepper
4. garlic powder
5. Cut small amount of tip off cob ~1/4"
6. Smooth spread liberally over the corn
7. Pull husk back up over corn
8. Tie husk together using a strand of husk, twine, or twist tie
9. Smoke at 250 for 1.5 hours or until tender
10. remove from smoke once done and enjoy. no need to put anything else on the corn at this point. But you can add some grated parmesan table side.