2nd Brisket, Planning ahead this time!

[smokemastermike]

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• smokemastermike
• Jun 26, 2015

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• smokemastermike
• Jun 26, 2015

Brisket is expensive, looks like a good cut though!

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• smokemastermike
• Jun 26, 2015

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• smokemastermike
• Jun 26, 2015

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.

 

[texasslowsmoker]

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

 

[smokemastermike]

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!

 

[b-one]

Untrimmed packer would be cheaper most likely, around here 2.99 3.99#.

 

[bdskelly]

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

Brian 

 

[texasslowsmoker]

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

 

[msuiceman]

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).

 

[smokemastermike]

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

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• smokemastermike
• Jun 28, 2015

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

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• smokemastermike
• Jun 28, 2015

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.

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• smokemastermike
• Jun 28, 2015

How long should I have the burnt ends in there?

 

[b-one]

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

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• smokemastermike
• Jun 28, 2015

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

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• smokemastermike
• Jun 28, 2015

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.

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• smokemastermike
• Jun 28, 2015

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!

 

[smokemastermike]

Thanks!

 

[smokemastermike]

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

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

 

[bdskelly]

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

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

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• smokemastermike
• Jun 28, 2015

Looks great! b

 

[b-one]

Mmmmm! Burnt ends! Look great!:points1:

 

[msuiceman]

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.

 

[smokemastermike]

Here's a pull pic of the flat

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• smokemastermike
• Jun 29, 2015