"gs" > wrote in message
...

>165 was the initial temp before cutting into cubes and placing back in
>the pan with sauce. The pan was a special one passed down from
>generations which has been used exclusively for burnt ends.

>Seems like the big hang up is the pan. I have done them both, with
>and without the pan. Next time I will do one directly on the grates
>and take 350+ pictures to compare the notes. I will let you know when
>I get this posted.

I don't know how you think you have burnt ends when you boiled it in a pan.

Burnt ends are the crusty part you get when the meat sits on the grate.

Ms P