or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2nd Brisket, Planning ahead this time!
New Posts  All Forums:Forum Nav:

2nd Brisket, Planning ahead this time!

post #1 of 15
Thread Starter 


Brisket is expensive, looks like a good cut though!

 

 

Used Salt, Pepper, Paprika, Garlic Powder, Onion Powder, and a few Red Peppers for rub.  It's in the fridge now, not putting it on until tomorrow night and will let it smoke overnight.

post #2 of 15
Looks great! I'm about to start trimming my 15lb untrimmed packer. Did you score the fat? What are you cooking in?
post #3 of 15
Thread Starter 
Quote:
Originally Posted by TexasSlowSmoker View Post

Looks great! I'm about to start trimming my 15lb untrimmed packer. Did you score the fat? What are you cooking in?


I did! you can see the checker pattern in the 3rd picture. I'll be cooking it in my MES 30, it will barely fit but we'll make it work.

 

Send the link to yours when you post!

post #4 of 15
Untrimmed packer would be cheaper most likely, around here 2.99 3.99#.
post #5 of 15

Looks great Mike.  I'll be watching.  Keep those post coming. 

Brian 

post #6 of 15
Quote:
Originally Posted by SmokeMasterMike View Post


I did! you can see the checker pattern in the 3rd picture. I'll be cooking it in my MES 30, it will barely fit but we'll make it work.

Send the link to yours when you post!
http://www.smokingmeatforums.com/t/216289/she-bearly-fits#post_1412870
post #7 of 15

sadly that would be on the lower side of retail here for brisket. now I have access to a wholesaler though, so I should be able to get them for decent prices now (though I haven't looked since I have had access).

post #8 of 15
Thread Starter 

16 hours in, pulled it and separated the flat form the tip. The tip was very tender and my temp probe was slipping through it like a hot knife through butter, temp was ~182

 

Added some BBQ sauce and some more seasoning to the cubed tips for burnt ends.

 

Put the tips in a pan, wrapped the flat and put them both back in the smoker, added some Apple juice and apple cider vinegar to the flat when I wrapped it.

 


How long should I have the burnt ends in there?

post #9 of 15
Quote:
Originally Posted by SmokeMasterMike View Post

16 hours in, pulled it and separated the flat form the tip. The tip was very tender and my temp probe was slipping through it like a hot knife through butter, temp was ~182



Added some BBQ sauce and some more seasoning to the cubed tips for burnt ends.



Put the tips in a pan, wrapped the flat and put them both back in the smoker, added some Apple juice and apple cider vinegar to the flat when I wrapped it.





How long should I have the burnt ends in there?

You ideally want to crisp the outside but I can't usally wait that long 1-2 hours should do it. If you get a perforated grilling pan they crisp up better as more of the rendered fat drips away. I got that idea from a fellow member!
post #10 of 15
Thread Starter 

Thanks!

post #11 of 15
Thread Starter 

These burnt ends are the best thing I've ever made

 

 

 

 

 

post #12 of 15
Quote:
Originally Posted by SmokeMasterMike View Post
 

These burnt ends are the best thing I've ever made

 

 

 

 

 

Looks great! b

:points:

post #13 of 15
Mmmmm! Burnt ends! Look great!points1.png
post #14 of 15

Costco actually finally had two full briskets in cryo, for 3.99 or 3.98/lb. though they did look a little scrawny.... I may swing by again Tuesday and pick one up. usually they only carried trimmed flats, and they were like 8.** per pound.

 

man, those burnt ends look yummy.

post #15 of 15
Thread Starter 

Here's a pull pic of the flat

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2nd Brisket, Planning ahead this time!