Brisket & Burnt Ends!

mossymo

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Apr 18, 2015

• #1

Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them connected the duration of the cook and separated when the flat was done (much easier at this temp!); then coolered the flat to rest and chopped the point for burnt ends.

1.JPG

• mossymo
• Apr 18, 2015

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Burnt ends with more 50/50 mix of turbinado sugar and Tatonka Dust seasoning added.

5.JPG

• mossymo
• Apr 18, 2015

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Tender, nice bark and excellent flavor!

3.JPG

• mossymo
• Apr 18, 2015

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4.JPG

• mossymo
• Apr 18, 2015

Thanks for looking!

 

• 

Reactions: smokinadam, devildawg, dukeburger and 5 others

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 18, 2015

• #2

Awesome!!

--------------------

Just doesn't get any better than that !!

Nice Job, Marty!!

Bear

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Apr 18, 2015

• #3

Nice !    Looks great. I could stand some of that for Breakfast !!!      

Gary

 

devildawg

Fire Starter

Apr 18, 2015

62

39

• Apr 18, 2015

• #4

Looks great and I even drooled a little. You must have done this just right.

 

curtlow

Fire Starter

Mar 17, 2010

43

16

• Apr 18, 2015

• #5

All looks great, esp the burnt ends.   Definitely my favorite bbq to eat. 

 

dukeburger

Master of the Pit

OTBS Member

Oct 4, 2009

1,919

704

Sylvan Lake, Alberta

• Apr 18, 2015

• #6

Man that looks good.

 

bworthy

Meat Mopper

May 1, 2014

170

102

Folsom, CA

• Apr 18, 2015

• #7

Wow, that looks really good!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Apr 18, 2015

• #8

That's a Marvelous looking Brisky , Mossy. 

 And the BEs look good too

Thanks for the look.

Stan

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 18, 2015

• #9

That maybe the best looking brisky I have ever seen! Must be the secret dust!:biggrin: And top it off burnt ends man.:drool
:points1:

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 19, 2015

• #10

Yeppers, its hard to beat that dust! Great looking brisket, I miss seeing a good smoke ring. The jury around here is still out on burnt ends, we like just ol'brisket too much. I guess thats a good thing for me.

Great looking smoke.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Apr 20, 2015

• #11

Good looking brisket and burnt ends!

 

dukeburger

Master of the Pit

OTBS Member

Oct 4, 2009

1,919

704

Sylvan Lake, Alberta

• Apr 21, 2015

• #12

This thread has inspired me to try out Tatonka Dust. Ordered a 3lb bag this morning for my next brisket!

Great looking stuff here.

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Apr 26, 2015

• #13

Nice smoke, sir!

Disco

 

smell smoke

Smoke Blower

Feb 24, 2015

128

36

South Carolina

• May 20, 2015

• #14

Looks so good, beautiful smoke ring. I haven't tried burnt ends yet but I'm really trying to work up the nerve.
Nice job.

Smell Smoke

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 20, 2015

• #15

Wish I had some bout now !!

Gary

 

smokinadam

Smoking Fanatic

Aug 31, 2013

739

127

Appleton,WI

• May 21, 2015

• #16

MossyMO said:

Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them connected the duration of the cook and separated when the flat was done (much easier at this temp!); then coolered the flat to rest and chopped the point for burnt ends.

1.JPG

• mossymo
• Apr 18, 2015

-----

Burnt ends with more 50/50 mix of turbinado sugar and Tatonka Dust seasoning added.

5.JPG

• mossymo
• Apr 18, 2015

-----

Tender, nice bark and excellent flavor!

3.JPG

• mossymo
• Apr 18, 2015

-----

4.JPG

• mossymo
• Apr 18, 2015

Thanks for looking!

Click to expand...

looks awesome! Points! [emoji]128077[/emoji]

 

• 

Reactions: gary s

aggie94

Smoking Fanatic

Jan 31, 2014

335

29

Texas

• May 21, 2015

• #17

Great smoke ring, that's as pretty a brisket as I've seen anywhere.  How long did you smoke it?

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 21, 2015

• #18

Wow !!   great looking Brisket  

   Good Job

Gary

 

budster

Fire Starter

Oct 6, 2012

34

12

West Palm Beach FL

• May 21, 2015

• #19

Man that looks great. I'm truly impressed. Great job.