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Brisket Point - Burnt Ends for Potluck

thunderdome

Master of the Pit
1,034
27
Joined Nov 19, 2009
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/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/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/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2494.jpg.html

Used a starter cube on one end
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2510.jpg.html

10 mins into it
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/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/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2517.jpg.html

Sorta hard to see, but got good clean smoke goin
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2529.jpg.html

http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2530.jpg.html

http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2537.jpg.html

http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/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/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2547.jpg.html

Temp holding. A little more maintenance than w/ briquettes, but definitely smelled better.
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2557.jpg.html

Sliced real thick before cubing up. Good bark & smoke ring
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2571.jpg.html

http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2575.jpg.html

I had to sample at this point
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/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/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2582.jpg.html

Back on the kettle
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2587.jpg.html

http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2588.jpg.html

Done about an hour back on
http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/IMG_2593.jpg.html

http://s971.photobucket.com/user/ThunderDomePB/media/111613-Ribs%20Tritip%20Brisket%20Point/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.
 

bwarbiany

Smoke Blower
122
18
Joined Sep 30, 2013
If I had burnt ends that looked like that, I'm not sure there'd be any left to vacuum seal after I finished "sampling"!
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,252
563
Joined Feb 9, 2009
Mmm...looks absolutely delicious!  Very nice!  


Red
 
Last edited:

thunderdome

Master of the Pit
1,034
27
Joined Nov 19, 2009
Thanks gang. I sliced at 200 IT then put back on. Really wanted them rendered down
 

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