Been looking forward to doing a brisket a little different from what I'm used to. I've never Really tried making burnt ends. So I wanted to cook a full packer, and once cooked, separate flat from point. Cube the entire point, and put them back on the heat and smoke for some chewy sweet and savory burnt ends. Boy did they turn out great.
I hope this isn't redundant, as I've already posted a brisket or two. But I took pics throughout, and I really find these types of threads to be beneficial (even for me to go back to every once in a while). So here it goes, pics and a brief low-down on the cook.
Started yesterday about 6am. Had a 16 lb prime packer, trimmed about 4/5 lbs off & seasoned it with Sucklebusters SPG (I really really like the Sucklebusters rubs).
Brought my smoker up to 300 with pecan splits. This was my second time using the propane torch to start the fire. Boy do I like this thing. Especially yesterday. The winds were tricky and I fought the fire all day. The torch saved me a time or two.
Ran at 250 the entire day. Brisket came off after about 11 hours. I wrapped it at 175, pulled at 205. I can't really say I had any complaints at all. Brisket flat was pull apart tender. Point was juicy Lucy, until I cubed it, threw in some sauce and brought it back to smoker for what ended up being about 4.5 more hours.
Right before the wrap:
Right as it came off:
Flat separated and sliced. Omg so yummy:
Burnt ends back on smoke, and I am getting pretty sleepy:
And here they are all finished. By now it was bed time, so yeah, I'm having brisket burnt ends and fried eggs for breakfast...yippee!!!!
I hope everyone enjoys their Memorial Day weekend. Thanks to all who have served our country, and a special thanks to those that gave the ultimate sacrifice for us to enjoy times like this with our friends and loved ones.
I hope this isn't redundant, as I've already posted a brisket or two. But I took pics throughout, and I really find these types of threads to be beneficial (even for me to go back to every once in a while). So here it goes, pics and a brief low-down on the cook.
Started yesterday about 6am. Had a 16 lb prime packer, trimmed about 4/5 lbs off & seasoned it with Sucklebusters SPG (I really really like the Sucklebusters rubs).
Brought my smoker up to 300 with pecan splits. This was my second time using the propane torch to start the fire. Boy do I like this thing. Especially yesterday. The winds were tricky and I fought the fire all day. The torch saved me a time or two.
Ran at 250 the entire day. Brisket came off after about 11 hours. I wrapped it at 175, pulled at 205. I can't really say I had any complaints at all. Brisket flat was pull apart tender. Point was juicy Lucy, until I cubed it, threw in some sauce and brought it back to smoker for what ended up being about 4.5 more hours.
Right before the wrap:
Right as it came off:
Flat separated and sliced. Omg so yummy:
Burnt ends back on smoke, and I am getting pretty sleepy:
And here they are all finished. By now it was bed time, so yeah, I'm having brisket burnt ends and fried eggs for breakfast...yippee!!!!
I hope everyone enjoys their Memorial Day weekend. Thanks to all who have served our country, and a special thanks to those that gave the ultimate sacrifice for us to enjoy times like this with our friends and loved ones.
