Had some people over this past Sunday and the weather has been awesome so I figured it was as good a time as any to smoke my first brisket. I had seen this recipe from Malcom Reed (HowToBBQRight on YouTube) for burnt ends and have been dying to try it. I highly recommend any of his recipes, they never disappoint.
I followed his recipe pretty closely, just didn't use his Killer Hogs BBQ products (although I keep meaning to buy them). Unfortunately, the point ended up being smaller than I had hoped after trimming but on the upside, it got done a lot faster than the flat so my girl and I were able to chow down on some burnt ends before people started showing up. Sorry to my friends!
His recipe calls for taking the flat to 200 degrees internal but for whatever reason, once mine hit 198 it stopped climbing. After about 30 minutes more of no temp increase, I just took it out and put it on a rack in a dry cooler to rest for 2 hours.
Like the burnt ends, I made another sauce with the juices from the flat even though Mr. Reed only used a sauce for the burnt ends. I was not about to let those juices go to waste! I sliced the brisket thin and brushed it with the sauce. Being that this was my first brisket, I was a little nervous making one and serving it to 7 other people. Luckily, it turned out superb and was by far the best thing I've made on a smoker.
P.S. I'm really bad at remembering to take pictures, especially when I'm cutting up meat and there are 7 hungry people surrounding me dying for a bite. Fortunately, my girl took a picture of the burnt ends before we dug in.
I followed his recipe pretty closely, just didn't use his Killer Hogs BBQ products (although I keep meaning to buy them). Unfortunately, the point ended up being smaller than I had hoped after trimming but on the upside, it got done a lot faster than the flat so my girl and I were able to chow down on some burnt ends before people started showing up. Sorry to my friends!
His recipe calls for taking the flat to 200 degrees internal but for whatever reason, once mine hit 198 it stopped climbing. After about 30 minutes more of no temp increase, I just took it out and put it on a rack in a dry cooler to rest for 2 hours.
Like the burnt ends, I made another sauce with the juices from the flat even though Mr. Reed only used a sauce for the burnt ends. I was not about to let those juices go to waste! I sliced the brisket thin and brushed it with the sauce. Being that this was my first brisket, I was a little nervous making one and serving it to 7 other people. Luckily, it turned out superb and was by far the best thing I've made on a smoker.
P.S. I'm really bad at remembering to take pictures, especially when I'm cutting up meat and there are 7 hungry people surrounding me dying for a bite. Fortunately, my girl took a picture of the burnt ends before we dug in.
