Burnt ends.
Found 2 old points in back of freezer both shrink wrapped. Flats were brined for corned beef. Trimmed fat, rubbed them with a sweet brisket rub and injected with Swanson's fat free beef broth. Let them sit overnight in cooler. Sliced up 8# of pork belly, put in flat pan, brushed with canola oil and shook on 2 different rubs. 1st was a Cajun essence from Emeril Lagasse, next was a variation of Tuffy Stone's rib rub. Overnight in fridge.
Smoked with peach @230-235 with the pork belly on top rack over brisket and large pan underneath. Pork belly was done in 2 hrs. Took brisket off in 6 hrs. internal was 175deg. Sliced it into chunks, put in pan with all the juices from the cook, added homemade sweet BBQ sauce. Back on smoker about 2 hrs. then mixed in 4 oz. honey. Smoked another 1-1/2 hr. They were dark, sweet with a little pop, juicy and the best burnt ends I ever had.
Mad Mike
Smoked with peach @230-235 with the pork belly on top rack over brisket and large pan underneath. Pork belly was done in 2 hrs. Took brisket off in 6 hrs. internal was 175deg. Sliced it into chunks, put in pan with all the juices from the cook, added homemade sweet BBQ sauce. Back on smoker about 2 hrs. then mixed in 4 oz. honey. Smoked another 1-1/2 hr. They were dark, sweet with a little pop, juicy and the best burnt ends I ever had.
Mad Mike
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