We decided to do a brisket and burnt ends yesterday. My buddy found a 13lb prime packer for $40 at our local butcher, that was hard to pass up!
Trimmed it up nice and rubbed it down with my brisket rub:
Ran it at 225 over pecan logs to switch it up a little:
4 hours in and time to wrap:
Cut the point off once it hit 200 and diced up for burnt ends:
It turned out being nice and tender, but I used pecan wood to change it up a little. The intense smoke flavor just wasn't there and I only got about half the smoke ring that I normally get. Will go back to hickory/cherry mix from now on.
Trimmed it up nice and rubbed it down with my brisket rub:
Ran it at 225 over pecan logs to switch it up a little:
4 hours in and time to wrap:
Cut the point off once it hit 200 and diced up for burnt ends:
It turned out being nice and tender, but I used pecan wood to change it up a little. The intense smoke flavor just wasn't there and I only got about half the smoke ring that I normally get. Will go back to hickory/cherry mix from now on.
