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Decided to do burnt ends this weekend. Picked up a brisket from Huntspoint. Loved the Wagyu brisket I got from them couple months back. Next on the list to try is the Angus.
I'm drooling already.
Friday night got home from work.
Fired up the pellets. Using hickory from Lumberjack. Added the pepper/salt/garlic powder to the flat and put both into the smoker. Instead of separating the two I cut the brisket in half.
Many hours later. Pulled the point at 185 and cut it up then added in the bbq sauce.
Back into the smoker it goes.
Later the flat finally hit 205 and I pulled it. Wraped in foil and let it rest while the ends are doing their thing in the smoker.
Finally the burnt ends are done.
Things looking pretty good. For Father's Day I'm going to surprise my dad with brisket and burnt ends. He doesn't bbq or smoke anything. So I'm sure he'll like eating some of this.
Sorry. No pics of my plate this time.
There is a serious problem with your plate of grub!
My plate certainly wouldn’t have had all that empty real estate in the middle of that plate.
That’s where I would have piled on some more brisket.
Looks good.
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