Brisket Point - Burnt Ends for Potluck

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thunderdome

Master of the Pit
Original poster
Nov 19, 2009
1,034
27
Casa Grande, AZ
My dad was @ Sams Club on Sat and I asked him to have them cut me a brisket point. I wanted to cook some burnt ends, but didn’t really feel like the flat.

Loaded up the kettle w/ Royal Oak around the Vortex. This is the first time I have tried lump around the vortex instead of briquettes
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2490.jpg.html

Found out I was out of wood chunks as I loaded it up. Luckily I found a bag of hickory chips in the shed. Sprinkled them over the lump
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2494.jpg.html

Used a starter cube on one end
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2510.jpg.html

10 mins into it
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2512.jpg.html

Put on the injected brisket point. I used Butcher BBQ brisket injection for this one. Then just Salt & CBP for seasoning
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2517.jpg.html

Sorta hard to see, but got good clean smoke goin
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2529.jpg.html

http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2530.jpg.html

http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2537.jpg.html

http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2539.jpg.html

Once it hit 170 I put in a foil pan w/ Stubbs Pork, Tiger Sauce, and some unsalted butter
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2547.jpg.html

Temp holding. A little more maintenance than w/ briquettes, but definitely smelled better.
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2557.jpg.html

Sliced real thick before cubing up. Good bark & smoke ring
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2571.jpg.html

http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2575.jpg.html

I had to sample at this point
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2578.jpg.html

Added some Mad Hunky & Brown Sugar, and a good pour of Webers BBQ Sauce (Sweet Molasses)
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2582.jpg.html

Back on the kettle
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2587.jpg.html

http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2588.jpg.html

Done about an hour back on
http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2593.jpg.html

http://s971.photobucket.com/user/Th...3-Ribs Tritip Brisket Point/IMG_2596.jpg.html

After a couple samples, I had to vaccum seal the whole batch for our Thanksgiving Potluck we’re having next week.
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
Feb 9, 2009
9,296
599
N.E. Oklahoma
Mmm...looks absolutely delicious!  Very nice!  
bravo.png


Red
 
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