Brisket & Burnt Ends (August) - QView

Discussion in 'Beef' started by knifebld, Sep 19, 2014.

  1. knifebld

    knifebld Smoking Fanatic

    Hey everyone,

    Was dying to smoke another brisket and the August throwdown gave me the perfect excuse to stop by my preferred butcher to grab a nice 13.5 lbs packer;

       

    After some light trimming of the fat, I proceeded with injecting at every square inch with some simple beef broth and then bagged it in with my goto brisket marinade;


    After marinading for about 18 hours, I dusted with some Kosher salt and black pepper and tossed in on the smoker at around 10pm using chunks of Mesquite and a chamber temp of about 230F;

      
      

    When the IT hit 155F, I foiled with some beef broth and a dusting of rub;


    IT hit about 202F, toothpick test confirmed it was done...and out she comes;


    Rested the flat and began working on my burnt ends;

      

    After a few hours, we were ready to eat! Final shots;

      

    It turned out incredible, even better then my last one. Had a great smoke ring, it was very moist and tasted fantastic. Once again my wife kept most of the burnt ends for herself as they too turned out very well.

    Was a fun smoke and the throwdown made it very interesting!

    Thanks for watching! Cheers!
     
    c farmer likes this.
  2. c farmer

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

    That is one great lookin brisket.

    How many hours did it take?
     
  3. [​IMG]  It looks very moist and a nice smoke ring.

    Glad it turned out better this time. Keep notes of what you

    did and it should get better every time.

    Happy smoken.

    David
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    Dude. I am green with envy. :biggrin:
     
  5. knifebld

    knifebld Smoking Fanatic

    Thanks! Took about 15.5 hours :)
    Thanks David...for sure gonna keep smoking and getting better...would not be as much fun if there wasn't something to learn after each smoke. Cheers!
    LOL Thanks Ham!
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Excellent [​IMG]
     

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