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yesterday/last night/this morning brisket and burnt ends

post #1 of 23
Thread Starter 
SO yesterday I fired up the smoker at 11, threw a brisket on at 12 and finished up with my burnt ends around 4 this morning.

So first I started with a packer, almost 10#, trimmed up a bit of the fat and made an injection marinade idea I got from BenjaminR the other day when he injected a chuckie with honey.
This one was mostly honey, a little water, some of the rub I used which was magic dust, some smoked crushed red pepper from the garden that I powdered with some CBP.

My new injector just in case a horse comes by and needs a shot of roids...

Rubbed up with the dust and added some more ground smoked pepper, used EVOO as a binder and let sit overnight.

Next day I tossed it on at 225-250 except for a few hours when I had some chicken on, then the temps were about 325.

Mopped every hour after 2 hours with a mixture of

3/4C cider vinegar
1/4C olive oil
1 bottle yuengling beer
2T paprika
1t cayenne pepper
1t salt
1t CBP

Since this was going to be a long smoke I made up a batch of chisoxjim's buttermilk brined chicken.
Link to his post...

They were really good, could have used more heat for my taste but that was due to the rub I used, not the recipe.
Just thinking about how good these were makes me want to go to the fridge and have a leg or two (I used chicken legs for mine), let them soak for 6 hours before rinsing and seasoning.

For both the brisket and chicken I used oak with a little cherry and a little apple.
Thanks for the recipe Jim, really delicious.

Now back to the brisket.

Brought it to 180, wrapped in foil and brought up to 190, let rest in the cooler for 45 minutes (by this time it was around 1 in the morning.

Separated the flat from the point, sliced up the flat, cubed the point, tossed with more rub and a little BBQ (next time I'll add more BBQ sauce to them) and then back on the smoker for a little over 2 hours.

Not a very good pic of the sliced flat but you all know how it is, when it gets to be that late after a long smoke you sometimes forget the camera...

After getting in a nap I reheated some of the burnt ends, added some more Curley's BBQ sauce and made up a burnt ends sammie.

I don't think I have ever tasted anything like it in my life, the meat melts in your mouth, the crunch of the bark with the extra smoke and sauce, I just couldn't believe how delicious they were.

Thanks to DDave, BBQ Engineer and ALX for their responses in helping me get these burnt ends done.

Only thing I would have done differently next time is to start smoking earlier in the day icon_smile.gif

Thanks for checking out my Q.
Gonna go reheat some brisket for dinner along with some dirty rice that I threw (dry) in the smoker for about 3 hours to pick up that nice smoked flavor.
post #2 of 23

They look most excellent. BBQ joints in KC couldn't do it any better! They are actually one of my favorite things about doing brisket...I like them that much. points.gif for a great smoke, and trying one of my personal favorites.
post #3 of 23
Awesome smoke JIM.Brisket and burnt ends look great.Chicken tooo

I will have 2 points to play with if you make Dover competition...

Great idea on the rice....

PDT_Armataz_01_37.giferrr woops POINTS.
post #4 of 23
Hey Fire, I'll take a double order of Burnt Ends and a plate of brisket and chicken...

That Q looks Gooooood...PDT_Armataz_01_37.gif
post #5 of 23
man that looks good
post #6 of 23
Reallly nice looking smoke there.PDT_Armataz_01_37.gif
post #7 of 23
Very nice job on that brisket and those ends look awesome too. Fab job There Jim.PDT_Armataz_01_37.gif
post #8 of 23
Nice looking smoke FIU! Those burnt ends look fantastic!points.gif
post #9 of 23
Muahahahahaha my plan is starting to unfold!

Ok not really, but how did you like the honey? I know I liked mine.

Great looking smoke though! I want to try one now with honey.
post #10 of 23
Real nice smoke, makes me hungry looking at it. I need to try those burnt ends.
post #11 of 23
My thoughts, precisely!

post #12 of 23
Thread Starter 
Thanks everyone, my Brother, Sister and Brother-inlaw all tried some burnt ends and loved them, adds a few hours onto an already long smoke but oh-so good.

Forgot to mention how the honey worked out, I gotta give you points Benjamin for the idea, the brisket throughout had a light sweet flavor that only honey could add, you take a bite and will get this sweetness that I really loved, honey injection will be one of my regulars when smoking from now on.
post #13 of 23
It all looks good nice job PDT_Armataz_01_37.gif
post #14 of 23
Awesome, that's exactly what I had, just a nice mellow hint all the way through the meat. Esp. for a chuck roast, being known as slightly lean IMO I think it really really made the chuck roast. I can only imagine how it will be with brisket.

Lets keep these awesome accidents happening frequently.
post #15 of 23
I missed the honey part.Never heard of that injected.Have used in brines.....KUDOS-will try this....
post #16 of 23
Congrats on a great smoke, the Q looks mouth watering.
post #17 of 23
Thread Starter 
Thanks everyone.

Figured I would toss in a few more pics from dinner last night since the original post seemed to be sort of lacking.

Placed in a vacuum seal bag with some of its own juices, dropped into simmering water for about 15 minutes, served with some smoked rice and some juices mixed with a little cayenne pepper and BBQ sauce.

post #18 of 23
Looks fantastic! points.giffor staying with it that long!
Briskies take a while...
post #19 of 23
Nice! It's on my to do list now.
post #20 of 23
I have a question about your injector . Was it about $15 ? I have bought 3 or 4 cheaper ones and none of them work very good . They always have liquid leaking out of them somewhere instead of into whatever I'm trying to inject . I think I saw the type you have at a local sporting goods store and it was $15 , I was thinking of buying it but then I thought it probably leaks somewhere too . So I guess I just want to know if it works good for you ? Thanks
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