Brisket and burnt ends.

[jamesb]

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!

 

[smokebuzz]

That looks VERY nice

 

[ronp]

Nice lookin grub there.

 

[dohie]

That looks really good :)

 

[yankeerob]

Very nice indeed!

-rob

 

[irishteabear]

Looks delicious, nice and juicy. Nice job on the burnt ends, too.

 

[grothe]

Real nice lookin briskie...love the ends!!

 

[baberuth100]

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

 

[erain]

great looking brisky there. and dang do the ends look good!!! sucklebusters eh??? nice brisket smoke

 

[indyadmin1974]

Those look awesome!

 

[bostonbbq]

Oh snap! Gettin all crazy and being a rebel, doin' your own thing eh??

Looks awesome

 

[morkdach]

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

 

[wmarkw]

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

 

[bbq engineer]

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!

 

[billbo]

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

 

[scubadoo97]

Fantastic juicy brisket and those burnt ends look amazing.

 

[porked]

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

 

[the dude abides]

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

 

[jamesb]

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.

 

[jamesb]

Thanks!

Yep. http://www.sucklebusters.com/ Good stuff (not connected with them, but like the BBQ Sauce and hot sauces)