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Prime Brisket and burnt ends w/ Q-view

post #1 of 19
Thread Starter 

Here's a prime brisket I did a few weekends ago, best brisket I've made so far. The burnt ends were also spectacular. :439:

 

 

 

 

 

 

 

 

 

 

post #2 of 19

I'll be over for dinner, nice job on the brisket !

post #3 of 19
Looks outstanding!
post #4 of 19

Great work buddy!

post #5 of 19
That's a mighty tasty lookin brisket Brandon...Nicely done!

Red
post #6 of 19

                                                                                          Photo 4 of 6 , great :drool.

post #7 of 19

Great looking brisky. :Looks-Great:

post #8 of 19

Outstanding!!

post #9 of 19
Thread Starter 

Thanks a lot guys :439:

post #10 of 19
Did somebody say burnt ends? Great looking brisky!
post #11 of 19

This is a terrific looking smoke. Kudos!

 

Disco

post #12 of 19
Looks so good. Never made burnt ends myself, will have to give it a try.
post #13 of 19

Great Job    Beautiful !

 

Gary

post #14 of 19

Nice looking,

 

Brandon I just did a small 3lb flat brisket today and sliced it thin, are your burnt ends just cubes?

 

could you explain that to me a little

 

thanks

Jeff

 

If anyone want to answer please do thanks

post #15 of 19

Great looking. Nice smoke

post #16 of 19
Quote:
Originally Posted by jeffd10 View Post

Nice looking,

Brandon I just did a small 3lb flat brisket today and sliced it thin, are your burnt ends just cubes?

could you explain that to me a little

thanks
Jeff

If anyone want to answer please do thanks

The search bar at the top of any page will give you instant results... I did a quick one for ya .. http://www.smokingmeatforums.com/newsearch?search=burnt+ends
post #17 of 19
Thread Starter 
Quote:
Originally Posted by jeffd10 View Post

Nice looking,

Brandon I just did a small 3lb flat brisket today and sliced it thin, are your burnt ends just cubes?

could you explain that to me a little

thanks
Jeff

If anyone want to answer please do thanks

Hey jeff, thanks! Burnt ends are cubed pieces of the Point side of the brisket. I separate the point from the flat after the brisket is done, cut the point into about 1-inch cubes, coat all sides in a little more rub and put them in a foil pan then smother in a little bbq sauce and brisket juice. I then put them back on the smoker for another 1-2hrs until absolutely tender and caramelized while the flat rests. It makes for some of the best bbq eating! Thanks for asking.
post #18 of 19

Thanks Brandon,

 

That totally helps :)

post #19 of 19

Thanks JckDanls07,

 

I was looking, but the more I read the more I was confusing myself (Long Day)

 

My little flat doesnt have what it takes

 

thank you

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