Brisket and Burnt Ends from Yesterday

Discussion in 'Beef' started by mossymo, Mar 12, 2012.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Did a 14 lb. brisket in the Yoder this last weekend, started it at midnight Saturday night and it was ready for supper Sunday evening, wife thought I was crazy when I planned on starting at midnight but as it turned out I could have started it at 10pm and it would have worked better.

    Here our the players - Kosmos Beef Injection, Balsamic Whiskey Glaze and then Bubba's Best Beef Rub on the brisket; the rum and coke on the far right was mine...:cheers:

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    Here is the brisket at about 14 1/2 hours of getting smoke right before foiling.

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    Foiled brisket with nothing but its own juices.

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    Burnt ends ready for some smoke after getting some brown sugar, Blues Hog BBQ Sauce and some more of BBQ Bubba's beef rub.

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    Brisket getting sliced.

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    Burnt ends and brisket.

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    Plated shot...

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    Thanks for looking!
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Mo

    Excellent looking Brisky and the burnt ends have an awesome color!  [​IMG]

    Does the Kosmos injection add very much flavor?
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Thanks!

    Great flavor but too salty out of the bottle, after it is cooked in the brisket it is excellent; I highly suggest trying it!
     
  4. Damn that's the best looking brisket I've seen on here.  Awesome job!!!
     
  5. I've never done burnt ends.  Can you please share your technique :)
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Thanks for the compliment!

    When I smoke brisket I pull the brisket at 160º, separate the flat from the point, double foil wrap the flat and chunk up the point for burnt ends. For burnt ends just put them in a foil pan as shown with brown sugar and then some of your favorite rub and bbq sauce and put it in the smoker stirring occasionally till your brisket reaches desired temperature.
     
    Last edited: Mar 12, 2012
  7. raptor700

    raptor700 Master of the Pit OTBS Member


      Thanks Mo, I've noticed with most injections they are very salty. After cooking it really mellows out.

    I will definitely give it a try.
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Mo you killing me it is morning here and i am already hungry. the burnt ends look yummy and you got  great smoke ring. it is a great one.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a beautiful looking brisket Mo!!!
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    awesome plated brisket mo..........Your made me hungry for some...................[​IMG]

    Joe
     
  11. sam3

    sam3 Smoking Fanatic

    Looks great from here!
     
  12. Wow Mo, looks great! It's 6:58 AM and I could eat a plate of that now.
     
  13. sunman76

    sunman76 Master of the Pit

    [​IMG][​IMG]
     
  14. Great looking brisket. Those burnt ends look awesome.
     
  15. WOW......That's some GREAT lookin brisket & burnt ends !!!!!!!

    Tim
     
  16. That's the brisket I'm talking about.  That is what I would love to learn how to do.  Tried two so far = threw one out and the other I would not serve except to me. 
     
  17. that looks amazing i so want to try one[​IMG]
     
  18. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Another great job. Id eat 2 plates of that.
     
  19. smokin vegas

    smokin vegas Smoking Fanatic

    WOW!!  That is a real pretty brisket.
     
  20. venture

    venture Smoking Guru OTBS Member

    Perfection on a plate!

    Good luck and good smoking.
     

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