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.
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.