Labor Day Brisket

Discussion in 'Beef' started by ddave, Sep 6, 2009.

  1. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Did a 14 pound brisket last night/this morning.

    Here it is all rubbed and ready.

    Put it on the drum about midnight last night.

    Stuck a temp probe in at 6 am this morning. It was at 162°

    About 8 am, it was at 170°. Time to foil.

    At 10:30 am it hit 195°. Fastest brisket I've ever cooked. Drum was running maybe 250° to 270° but nothing really high. Verified temp with the Thermapen and the probe went in like butter so I pulled it off. Here it is coming out of the foil.

    Separated the flat and the point. Cubed the point and put it back on for burnt ends. After an hour and a half rest, I sliced up the flat.

    Couple more hours and the burnt ends were done.

    Pretty tasty stuff all the way around.[​IMG]

    Thanks for looking.

  2. hemi

    hemi Smoking Fanatic

    I can taste it from here.. looks good. Hemi..[​IMG]
  3. bmudd14474

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

    [​IMG]looks mighty fine Dave
  4. rivet

    rivet Master of the Pit OTBS Member

    Dave, don't you just love it when everything falls your way? Great brisket and perfect times! Super looking burnt ends too...could taste them all the way here. Congratulations [​IMG]
  5. nate_46

    nate_46 Meat Mopper

    Looking real good Dave. I need to try burnt ends just to say I have done it. I must say yours are looking better than some of the others I have seen. [​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    The Burnt Ends Look Excellent, It All Looks GREAT... [​IMG]
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That brisket looks awesome and the burnt end have my mouth watering for sure. Great job. I cann't get over that brisket nice and juicy.[​IMG]

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