Get some fresh pork belly and make pork belly burnt ends.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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This is what I used. Flavor was awesome, texture was different compared to real burnt ends. But I’ll definitely try again.
Poor Man's Burnt Ends - Hey Grill, Hey
Poor Man's Burnt Ends are a great way to get the classic BBQ flavors you love in burnt ends without having to smoke a whole brisket.heygrillhey.com
I made that same recipe last weekend on our Traeger and while it was ok, it was just ok. You are spot on that the texture is what makes it much different than real brisket burnt ends. Unfortunately, it was enough that I‘m not sure I’d do it again if I had access to a brisket.
second that. I did that last weekend and the wife and daughter couldn't get enough of it. They've already insisted it be moved to the top of the list when the next round of smoking happens.
If you want to practice for Thanksgiving, a smoked, butterflied turkey or chicken is excellent. Catch the drippings in a pan below it for making your own stock. Smoked turkey/chicken is great in pot pies and other poultry recipes.
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Good idea. Here's the pot pie recipe I make every year on the Friday after Thanksgiving with leftover turkey...
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Dad's Leftover Turkey Pot Pie
This turkey pot pie recipe is made with leftover Thanksgiving turkey and veggies in a creamy sauce and baked inside flaky pie crusts for the perfect comfort food.
I tried doing this a couple of months. It turned out amazing. Injected with maple syrup. I let mine cure for 14 days may do it longer next time. It was great on this!! Son said it tastes just like bacon.
Fired up my new (used) Traeger last night. Had to shut it down and suck out a bunch of sawdust built up and start it back up. Did some Iowa chops quick just to see how it went. Did well but I didn’t feel like it had as much smoke flavor as I thought and it didn’t seem to produce consistent smoke out of the chimney. Any quick fixes to things to look at for those that have a Traeger?
I’ve had pretty good luck with this one.
Four Cheese Smoked Mac 'n' Cheese
You'll be blown away by the smoky, cheesy flavors in this Four Cheese Smoked Mac 'n' Cheese. If you've never made macaroni and cheese in a smoker, you're in for a real treat! The smoker adds a hearty, summer flavor to this mac and cheese recipe to make it a whole new flavor experience. If you...www.mrfood.com
Love smoking Mac and Cheese. I put it in a large cast iron pan. I will have to try that recipe.
Lower temp setting will help you get more smoke flavor, you really don't want to see the smoke rolling off instead you want it to be almost clear but maintaining temp (heavy white smoke will impart weird bitter off flavors). You can also get a more aggressive pellet type like mesquite.
This one is from earlier in the thread. I finally tried them last night. I still like brisket better but they were really good.
Smoked Chuck Roast Burnt Ends - Learn to Smoke Meat with Jeff Phillips
The cool thing about smoked chuck roast burnt ends is that you have multiple opportunities to add layers of flavor throughout the process.
www.smoking-meat.com
I've only read through the last couple pages of this thread but anyone else use an offset stick burner or mostly pellet smokers in here? I started and learned on a cheap Chargriller about 13 years ago and last summer upgraded to a 1/4" steel Old Country Brazos offset. Mainly cook the basic BBQ meats like pork butt, brisket, ribs, beef short ribs, sausage, pork loin, chicken and turkey occasionally. I have done others such as meat loaf, homemade bacon, pork belly burnt ends.. Always looking for new options.
Honestly for smoke flavor, Traeger isn’t the best choice. But they are easy. I have one and a green egg and I’d do pork butt on the Traeger every time because I’m not forced to babysit for 10 hours. But it’s mostly just an outdoor oven with a tinge of smoke.
I would recommend getting a smoke tube for the times you want a little more smoke flavor. Don’t focus on the smoke out of the chimney because it will come and go as the grill feeds in pellets.
It is a metal tube with holes that you fill with wood chips or pellets. You can use it on pellet grills or other grills as well. I’ve never tried it but I heard it works well for cold smoking things like cheese.
Cool. So I would just fill it and leave it under the drip pan? Would it get hot enough to produce smoke though? I’ll have to look up some YouTube videos about them.
They're great for adding smoke in the traeger. I'd consider buying the combo pack. I bought a 12 inch one and decided I wanted the 6 in as well for shorter smokes.
Light them with a small propane torch. Let it flame for a few minutes then it will keep burning until the pellets are gone.
