Brisket and Burnt Ends from Yesterday

mossymo

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Glenburn, North Dakota

• Mar 12, 2012

• #1

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...

Thanks for looking!

 

raptor700

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May 20, 2010

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Crestview, Florida

• Mar 12, 2012

• #2

Great job Mo

Excellent looking Brisky and the burnt ends have an awesome color!  

Does the Kosmos injection add very much flavor?

 

mossymo

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Glenburn, North Dakota

• Mar 12, 2012

• #3

raptor700 said:

Great job Mo

Excellent looking Brisky and the burnt ends have an awesome color!  

Does the Kosmos injection add very much flavor?

Click to expand...

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!

 

colorado shawn

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May 14, 2011

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Erie, Colorado

• Mar 12, 2012

• #4

Damn that's the best looking brisket I've seen on here.  Awesome job!!!

 

colorado shawn

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May 14, 2011

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Erie, Colorado

• Mar 12, 2012

• #5

I've never done burnt ends.  Can you please share your technique :)

 

mossymo

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Glenburn, North Dakota

• Mar 12, 2012

• #6

Colorado Shawn said:

I've never done burnt ends.  Can you please share your technique :)

Click to expand...

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

raptor700

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Crestview, Florida

• Mar 12, 2012

• #7

MossyMO said:

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!

Click to expand...

  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.

 

africanmeat

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Cape Town South Africa

• Mar 13, 2012

• #8

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.

 

SmokinAl

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• Mar 13, 2012

• #9

That's a beautiful looking brisket Mo!!!

 

boykjo

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• Mar 13, 2012

• #10

awesome plated brisket mo..........Your made me hungry for some...................

Joe

 

sam3

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Byram Twp., New Jersey

• Mar 13, 2012

• #11

Looks great from here!

 

smokinhusker

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• Mar 13, 2012

• #12

Wow Mo, looks great! It's 6:58 AM and I could eat a plate of that now.

 

sunman76

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Duncan Oklahoma

• Mar 13, 2012

• #13

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Mar 13, 2012

• #14

Great looking brisket. Those burnt ends look awesome.

 

tim202

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Jan 5, 2012

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East Berne, New York (Upstate)

• Mar 13, 2012

• #15

WOW......That's some GREAT lookin brisket & burnt ends !!!!!!!

Tim

 

onemagicman

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Feb 2, 2012

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San Diego, CA.

• Mar 13, 2012

• #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. 

 

slydog

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Mar 8, 2012

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British Columbia ,Canada

• Mar 13, 2012

• #17

that looks amazing i so want to try one

 

bmudd14474

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• Mar 13, 2012

• #18

Another great job. Id eat 2 plates of that.

 

smokin vegas

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Las Vegas, NV

• Mar 13, 2012

• #19

WOW!!  That is a real pretty brisket.

 

venture

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Central California

• Mar 13, 2012

• #20

Perfection on a plate!

Good luck and good smoking.