Brisket and burnt ends.

Discussion in 'Beef' started by jamesb, May 26, 2009.

  1. jamesb

    jamesb Smoking Fanatic

    Fired up the WSM this weekend and tossed on a brisket... Splashed some Tabasco Spicey Worcestershire sauce, coarse salt and fresh cracked pepper...

    Came out black, but pretty good eats...


    Separated the point, cubed it up and put it in a pan. Coated with some spicey rub, and a few red pepper flakes and then tossed in bit of SuckleBusters BBQ Sauce. Put the ends back on the WSM for a few more hours in the pecan smoke.

    Here's the results.



    Spicey, smokey and just the right amount of chew!
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    That looks VERY nice[​IMG]
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice lookin grub there.
     
  4. dohie

    dohie Newbie

    That looks really good :)
     
  5. Very nice indeed!

    -rob
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks delicious, nice and juicy. Nice job on the burnt ends, too. [​IMG]
     
  7. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice lookin briskie...love the ends!!
    [​IMG]
     
  8. baberuth100

    baberuth100 Newbie

    Looks great! What temps did you cook and pull at?
     
  9. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great looking brisky there. and dang do the ends look good!!! sucklebusters eh??? nice brisket smoke[​IMG]
     
  10. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Those look awesome!
     
  11. Oh snap! Gettin all crazy and being a rebel, doin' your own thing eh??

    Looks awesome [​IMG]
     
  12. morkdach

    morkdach Master of the Pit OTBS Member

    wow good looken briskey bet that had a little kick to her.
     
  13. wmarkw

    wmarkw Smoking Fanatic

    Ahh yeah dude. Thanks for making my stomach growl!!! I JUST ate! Very good looking brisket!
     
  14. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    You guys crack me up...OH Snap!

    James,
    Burnt ends are one of my all time favorites, and those look amazing. Man, you got some points coming for that! [​IMG]
     
  15. billbo

    billbo Master of the Pit OTBS Member

    I was just going to bed and now I'm hungry, darn you! Great looking smoke!
     
  16. scubadoo97

    scubadoo97 Smoking Fanatic

    Fantastic juicy brisket and those burnt ends look amazing.
     
  17. porked

    porked Smoking Fanatic

    Dang, gotta be some of the best pics of a brisket I've seen! Great job.
     
  18. the dude abides

    the dude abides Master of the Pit OTBS Member

    That looks awesome. Love the bark. Points for a fine looking smoke. Way to go!
     
  19. jamesb

    jamesb Smoking Fanatic

    Thanks for the compliments!

    The brisket cooked overnight, about 10 hrs total at 235° in the WSM. Put it on at midnight and took it off right after 10am. Honestly don't know the final internal temp. I had figured that it might take about 10hrs, so I went to check it at that time and when I did the temp probe went into and pulled out of the flat with no resistance (got lucky?), so I wrapped it at that time. Rested for about 2 hrs. Separated the point, cubed it up as described and put it back on the WSM at about 250° for another 3 hrs.
     
  20. jamesb

    jamesb Smoking Fanatic

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