or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket & Burnt Ends!
New Posts  All Forums:Forum Nav:

Brisket & Burnt Ends!

post #1 of 19
Thread Starter 
Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them connected the duration of the cook and separated when the flat was done (much easier at this temp!); then coolered the flat to rest and chopped the point for burnt ends.



Burnt ends with more 50/50 mix of turbinado sugar and Tatonka Dust seasoning added.



Tender, nice bark and excellent flavor!





Thanks for looking!
post #2 of 19

Awesome!!:drool--------------------:points:

 

Just doesn't get any better than that !!:drool:drool

 

Nice Job, Marty!!Thumbs Up

 

 

Bear

post #3 of 19

Nice !    Looks great. I could stand some of that for Breakfast !!!      points1.png

 

Gary

post #4 of 19
Looks great and I even drooled a little. You must have done this just right.
post #5 of 19

All looks great, esp the burnt ends.   Definitely my favorite bbq to eat. 

post #6 of 19

Man that looks good. :drool

:points:

post #7 of 19
Wow, that looks really good!
post #8 of 19

That's a Marvelous looking Brisky , Mossy.  :drool And the BEs look good too :icon_exclaim:

 

Thanks for the look.

 

Stan

post #9 of 19
That maybe the best looking brisky I have ever seen! Must be the secret dust!biggrin.gif And top it off burnt ends man.drool.gif
points1.png
post #10 of 19

Yeppers, its hard to beat that dust! Great looking brisket, I miss seeing a good smoke ring. The jury around here is still out on burnt ends, we like just ol'brisket too much. I guess thats a good thing for me.

 

Great looking smoke.

post #11 of 19

Good looking brisket and burnt ends!

post #12 of 19
This thread has inspired me to try out Tatonka Dust. Ordered a 3lb bag this morning for my next brisket!

Great looking stuff here.
post #13 of 19

Nice smoke, sir!

 

Disco

post #14 of 19
Looks so good, beautiful smoke ring. I haven't tried burnt ends yet but I'm really trying to work up the nerve.
Nice job.

Smell Smoke
post #15 of 19

Wish I had some bout now !!

 

Gary

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

Rubbed the packer brisket with a 50/50 mix of turbinado sugar and Tatonka Dust seasoning then smoked in cherry with the grill running 235º. Did this packer brisket a little different than norm... Instead of separating the flat and point at 160º (still wrapped in foil at 160º though) left them connected the duration of the cook and separated when the flat was done (much easier at this temp!); then coolered the flat to rest and chopped the point for burnt ends.



Burnt ends with more 50/50 mix of turbinado sugar and Tatonka Dust seasoning added.



Tender, nice bark and excellent flavor!





Thanks for looking!
looks awesome! Points! 👍
post #17 of 19

Great smoke ring, that's as pretty a brisket as I've seen anywhere.  How long did you smoke it?

post #18 of 19

Wow !!   great looking Brisket  points1.png   Good Job

 

Gary

post #19 of 19

Man that looks great. I'm truly impressed. Great job.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket & Burnt Ends!