Brisket and Burnt Ends Overnighter

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dukeburger

Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
1,919
704
Sylvan Lake, Alberta
Happy Friday folks,

I realized I haven't done a brisket since July and it's long overdue. Picked up a 12 pounder on Thursday. Will be serving it up with gary's beans for dinner for Ms. Duke and I tomorrow night. Gary was also kind enough to share his sauce recipe so I will be making that up as well for my burnt ends.

Started off by rinsing the brisket and patting dry. Trimmed the fat cap down to 1/4" and trimmed the meaty side down rather lean. Then covered the entire surface in woshy sauce and cracked a generous amount of CBP all over, then rubbed the entire surface in Tatonka Dust. Letting sit in the fridge uncovered for 6-7 hours until time to put in my WSM at midnight.

I will be smoking fat cap down unwrapped the entire time at 225*F - 240*F until probe tender (I will get a chance to use my new Thermowand
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).

Stay tuned!


Untrimmed cap


Trimmed cap; all of the thick and hard fat was located mostly on the closer side


Trimmed meat side. I remove that hard chunk of fat between the flat and point. Also if you can ignore the obnoxious close-up of my fingertip, that would be much appreciated.


Rubbed and ready

 
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I'd like to try Tatonka dust, but the MSG in it doesn't agree with this smoker. Face swells up and can't breath! The only food allergy I have and it sucks!

I'll be hanging around for the finish on this one. Haven't done a brisket for a while or burnt ends!
 
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I'd like to try Tatonka dust, but the MSG in it doesn't agree with this smoker. Face swells up and can't breath! The only food allergy I have and it sucks!

I'll be hanging around for the finish on this one. Haven't done a brisket for a while or burnt ends!
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That's a bummer.
 
Brisket is on, MAV733 alarms set. Let's hope it stays quiet tonight
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Temperature outside tonight is -7*C, but zero winds and the TBS is going straight up. WSM holding steady at 226*F. Great sign, I might even get some sleep
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As always, the stall ended the minute after I mentioned it on here. IT now 183*F.

Made up 1/3 of a batch of gary's smoked beans since it's just the two of us and put them on the bottom rack under the brisky. Will start checking for tenderness at 190*F..

Going on hour 13.


and a quick peak before the beans went in


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Hmm...just got my WSM up and running a few weeks and doing short smokes for this weekend, and here you go with yours on a BRISKET!!! I'll just have to watch for now.

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Eric
 
Putting the beans in seems to have put a stop to my momentum. The cold air got to the brisket and IT is now 181*F.

Added some more fuel to try and bump WSM to 250 to get this last little bit done.
 
 
Putting the beans in seems to have put a stop to my momentum. The cold air got to the brisket and IT is now 181*F.

Added some more fuel to try and bump WSM to 250 to get this last little bit done.
Ah, the dreaded cold mass added to the smoker in mid smoke...really sucks the energy out the smoke chamber. They'll recover in due time, but not very fast. Thermal mass in the water pan helps to reduce the temp peaks/valleys a little, but it will still show up. You will see slower heat-up times to reach stable temps with more thermal mass, just like if you load it up with a lot of extra meat mass. Just a couple pounds of cold food will slow things down for quite a while if you don't plan ahead for it with these smaller smokers. A big, heavy trailer mounted stick-burner would just brush it off and continue on...'cuz it's got a lot off mass, and it's all heated up and rolling along.

Eric
 
Probe test passed @ 198*F IT!! Removed brisket from smoker, separated point (carefully), chopped into burnt ends. Tossed burnt ends in a bowl with a few dashes of Jeff's Rub and gary's bbq sauce and put on aluminum tray and back into the WSM.

Flat wrapped in butcher's paper and into a cooler full of towels until time to eat.

These burnt ends are good!!!

Finished brisky


Point separated


Point chopped


Burnt ends seasoned and sauced and back to the WSM uncovered. (These are the ones that survived the gateway to my belly)

 
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