Like many,I decided Saturday to smoke a Brisket. I was really after the Burnt Ends after seeing a video news report about them. I picked up a 16 lber at Sam's (Angus at that). I knew I wanted a really good crust and decide to use mustard although I am not a mustard based sauce fan.
I did trim quite of bit of fat leaving about 1/4". Rubbed with mustard and a dry rub with course black pepper, onion powder, garlic powder, and celery salt. Placed in the frig. for about 2-3 hours.
I decide to smoke it at 275. ( been watching to much Pit masters I guess, seems like every thing they do is at 275) I thought it may take 12-16 hours so I decide to start at 3:00am. I used apple and ran out about 6 into it then used Hickory (I believe I have converted to Hickory from now on. cheaper, seemed hotter and seemed to burn longer). I put a large foil pan under it with beef broth (3 lager cans, onion, garlic, black pepper. Hoping for some ajus later. After 10 hours the Temp in the flat was 180 and the point ( which I put closet to the hotter end was pushing 190. I cut the point off. Wrapped the flat and left in the smoker for another hour. The Point continued smoking for another 2 hours. After the flat was on fro an four I put in the cool. Once the point finished I wrap it in foil and placed in the cooler.
Here's the flat minus the point.
Just before eating I sliced the flat. I t was so tender and juicy. Perfect!
I cut the point separating the top from bottom and cubed it and put some BBQ sauce on them and foiled to retain heat.
This is about a 1/3 what it produced.
With 2 hours remaining in the smoke I added some sweet potatoes. I melt some butter added some dark brow sugar and cinnamon. Added some BBQ to the aujs and drizzled over the slices.
Here's my plate! OMG!! It was amazing! Even passed the In-law test.
I did trim quite of bit of fat leaving about 1/4". Rubbed with mustard and a dry rub with course black pepper, onion powder, garlic powder, and celery salt. Placed in the frig. for about 2-3 hours.
I decide to smoke it at 275. ( been watching to much Pit masters I guess, seems like every thing they do is at 275) I thought it may take 12-16 hours so I decide to start at 3:00am. I used apple and ran out about 6 into it then used Hickory (I believe I have converted to Hickory from now on. cheaper, seemed hotter and seemed to burn longer). I put a large foil pan under it with beef broth (3 lager cans, onion, garlic, black pepper. Hoping for some ajus later. After 10 hours the Temp in the flat was 180 and the point ( which I put closet to the hotter end was pushing 190. I cut the point off. Wrapped the flat and left in the smoker for another hour. The Point continued smoking for another 2 hours. After the flat was on fro an four I put in the cool. Once the point finished I wrap it in foil and placed in the cooler.
Here's the flat minus the point.
Just before eating I sliced the flat. I t was so tender and juicy. Perfect!
I cut the point separating the top from bottom and cubed it and put some BBQ sauce on them and foiled to retain heat.
This is about a 1/3 what it produced.
With 2 hours remaining in the smoke I added some sweet potatoes. I melt some butter added some dark brow sugar and cinnamon. Added some BBQ to the aujs and drizzled over the slices.
Here's my plate! OMG!! It was amazing! Even passed the In-law test.
