Brisket and Burnt Ends Overnighter

Discussion in 'Beef' started by dukeburger, Dec 4, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    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 [​IMG]).

    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

     
    Last edited: Dec 4, 2015
  2. I'm in. Never tried the tatonka dust but I have read some good things about it on here.
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    My favorite rub for beef. I'm going to need another 3lb bag soon..
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    T dust is great. Try it
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!
     
    Last edited: Dec 4, 2015
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]

    That's a bummer.
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Brisket is on, MAV733 alarms set. Let's hope it stays quiet tonight [​IMG]

    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 [​IMG]

    [​IMG]  
     
    Last edited: Dec 5, 2015
  8. Sleep is for the rookies. [​IMG]  

    Have fun!!!!  [​IMG]
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'm in

    [​IMG]
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    You mean sleep is for those with a steady chamber temp!! [​IMG]

    7:30am coffee's on. IT 154*F, WSM 226*F. No alarms last night. Temperature outside -9*C
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Stalled at 154*F.

    In the meantime, here's 7lbs of eye of round jerky.

     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    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


    [​IMG]
     
  14. Looking good. :drool
     
  15. Looks awesome! I'm glad I checked in.
    I've got a 6lb going on the big steel keg tomorrow morning, this is huge inspiration to see it happening real time!!
     
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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.

    [​IMG]

    Eric
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    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.
     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Well, that worked out....[​IMG]

    Will dial back the WSM to 240*F now

     
  19. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    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)

     
    Last edited: Dec 5, 2015

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