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My first attempt at burnt ends turned into charcoal hockey pucks
Tried making burnt ends from a 14 pound brisket point in my offset smoker last Saturday, and I left them on for 2 extra hours while I got distracted trimming the yard. They came out blacker than my grill grate and tough as a boot sole, even after I tried rescuing them in sauce. My buddy Dave called them 'cinder blocks with flavor' and refused to eat more than one. Anybody else wreck a batch this bad and figure out the right timing trick?
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michael69318h ago
Man my first smoke I forgot about the ribs during a nap and woke up to what looked like a tire fire.
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