First try with burnt ends

[nursewizzle]

I've done a fair number of briskets but never tried burnt ends. Not even sure I did it right. I rubbed a 15 pound Costco packer with SPG and smoked on the Pitboss with their competition blend pellets. Not sure of the exact timing, I know overall the whole process was 12 hours, but whenever it got to 160 degrees I pulled it out and separated the point and flat. I wrapped the flat until it reached temp and cubed the point, a little light coat of Sweet Baby Ray's, and back out on the smoker. Again, not sure if I did it right, but it tastes pretty good!

 

[Smoke23]

Looks great from here!

 

[pc farmer]

Looks like you did it right to me. Sounds right too

 

[nursewizzle]

Thanks guys!

 

[BandCollector]

Looking at those pictures I don't think you could have done it any more right than you did!

Nice job,

John

 

[nursewizzle]

Looking at those pictures I don't think you could have done it any more right than you did!

Nice job,

John

Thanks, you guys are very encouraging!

 

[SonnyE]

Could you email me some?
Looking at that makes me hungry...

 

[gmc2003]

Like everyone else said - it sure looks good from the pic's I see. Some people add more rub when they cube the meat for the burnt ends.

Point for sure.

Chris

 

[SmokinAl]

They both sure look good!
Al

 

[nursewizzle]

Like everyone else said - it sure looks good from the pic's I see. Some people add more rub when they cube the meat for the burnt ends.

Point for sure.

Chris

I thought about it. We just used 1/2 salt, 1/4 pepper, 1/4 granulated garlic for the rub. I was afraid if I did that it would be too salty.

 

[jcbigler]

Man those look good.

I love burnt ends, but whenever I smoke a brisket, I just can't bring myself to destroy that awesome point to make them. I love the sliced point of the brisket.

 

[weedeater]

Man looks like you knocked it out of the park to me! Great job! (Like)

Weedeater