Brisket -Burnt Ends

[grothe]

Got a craving for some burnt ends this past week, so I thawed out a 10# packer.



The fat cap


The Rub


Rubbed up and ready for the smoker


6 Hours in smoked at 250 w/ oak


At 190* internal


This time I let the whole packer rest for 5 hours before separating the point for burnt ends (Napping time...LOL)

The Flat


The point


Scraped off the fat from between the point and flat


Cubed up the point


Back on the smoker with a little brown sugar


3 more hours at 250 and they are done


Beefs version of pig candy....The best part of the packer!!


Thanks for checkin out my burnt ends....They were great

 

[smokingscooby]

Gene,
Great looking Smoke!! The burnt ends look yummy.
Thanks for the Q-view

 

[bigbaldbbq]

Grothe, that look awesome!!!

 

[the dude abides]

That does indeed look good.
Congrats.

 

[ohm]

Those are some great looking ends. I bet they were good.

 

[tasunkawitko]

now those look good! thanks for pointing me in this direction!

 

[grothe]

Thanks for the nice comments!


Here's a pic of a few slices off the flat for a "midnight snack"

 

[pineywoods]

Gene that looks awesome

You sure do eat good

 

[wutang]

Man I am hungry now. Great post, great pics

 

[erain]

awesome looking bark on there man!!! and nothing better than burnt ends!!!

 

[swinging meat]

in a restruant they were great. Thanks for showing how to do it another one to add to the to - do list.

 

[cajunsmoke13]

Looks awesome Gene. Excellent job on the brisket. Man those burnt ends look good.

 

[sumosmoke]

Really neat idea with the burnt ends, Gene. That brisket sure looked tasty!!

 

[cowgirl]

Mmmmm. Gene! And did I mention Mmmmmmm?

Looks mighty tasty!

 

[ronp]

Nice Gene.

Sure looks yummy. Thanks for the Qview.

 

[irishteabear]

Wow, everything looks great, Gene. Yet another thing to put on my to do list. Although, I'll have to talk my son into it first

he loves brisket.

 

[pignit]

Shweeeeeet!