Brisket & Burnt Ends

Discussion in 'Beef' started by meat hunter, Dec 28, 2009.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Last edited: May 26, 2010
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent! Looks juicy too. I could go for a few slices of that one.[​IMG]
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those look so good...[​IMG]
  4. fire it up

    fire it up Smoking Guru OTBS Member

    I love hearing that.
    You truly can't imagine that BBQ could be taken to such an extra level simply by a few additional hours of smokes/spice/sauce.
    I have ribs and chuckies on the smoker right now but I would gladly trade it all to you for some burnt ends!

    White bread, a little butter, burnt ends = perfection.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man those things look awesome and I haven't made any yet. But a brisket isn't very far out of my smoking date book. I haven't done one in monthes
  6. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

  7. nozzleman

    nozzleman Smoking Fanatic

    She looks awfully good and moist.
  8. capt dan

    capt dan Master of the Pit OTBS Member

    Good lookin brisky, If I could offer a suggestion. If your gonna trim alot of fat off, you might want to inject the flat a bunch. I try to trim my packers, but mainly the hard white fat towards the deckle end, not to much on the flat end unless its a comp and I need a specific width to fit in the box.

    The BE's look perfect![​IMG]
  9. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    very nice looking brisky!!! and the burnt ends look great too... something else i have yet to try. excellant job bud!!![​IMG]
  10. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    The burnt ends look perfect and the brisket looks moist, at least in the pics

    Don't worry about me here in Princeton, I'll find something to eat, allthough your a little to far to drive in this weather for a free meal
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Keep in mind Myron is cooking Wagyu and injecting the chit out of it.

    Looks real good by the way.
  12. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Hey Todd,

    Great looking smoke on the brisket. The Burnt ends look awesome too...They are one of my favorite BBQ delicacies.

    The Lump Charcoal works really well...I think you will be really impressed with it once you get your Fridge converted and can get a fire in it. You won't have to use so much of it either since you can damper it way back too.

    [​IMG] on a great looking brisket smoke, and BTW that sauce looked awesome! [​IMG]
  13. bigslick

    bigslick Smoke Blower

    I am needing to do brisket again soon and the burnt ends! Wasn't patient enough last go round on the burnt ends, will wait it out next time for sure, after seeing those, gotta have some.
    Good job, it all looks great!
  14. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Thanks for the compliments guys. Will for sure try injecting it next time. Or maybe I'll just make the whole thing into burn ends.[​IMG] Those things are soooo good, I'm surprised their not illegal LOL.

    By the way, when the wench, aka, the wife came home last night, I told he I made burnt ends. She said, "You know Hardess offers burnt ends now"
    I wonder how they taste LOL. Yeah I'm sure they are burnt, but from the ends of what????[​IMG]
  15. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    Hardees? We had a new Hardees open up by us I might have to check that out
  16. thunderdome

    thunderdome Master of the Pit

    I gotta try these burnt ends

    Here goes the excessive use of the "Search" function and the next 2 hours of my day
  17. alx

    alx Master of the Pit OTBS Member

    Nice smoke.If you are using just wood is it too smokey etc...??
  18. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Oh not at all. When I do use wood, I use Oak, pretty neutral as far as imparting any flavor. I also pre-burn it with my week burner. I will throw a chunk of Hickory in every hour or so when I do to put some flavor in whatever it is I'm smoking.
  19. jeremymillrood

    jeremymillrood Smoke Blower

    Nice job..That looks like it came out great.
  20. sqwib

    sqwib Smoking Guru OTBS Member

    Wow that looks awesome, and I am sure as beautiful as the pics are, they do not do the brisket any justice.

    I am planning a Brisket very soon any tips or links to get me started?

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