asposted erlier Publix had whole choice briskets for $3.99/lb went in and they presented me with a 5lb model. The ad stated cut and wrapped at no charge. Took a chance and asked the butcher to separate. the point and flat.
I was fairly happy with the presented meat after separation though some fat trimming was required..
most burnt ends recipes on the web tell you to do the final stage with your favorite Kansas City style. BBQ sauce.
We (I) am not a fan of sweet BBQ'd brisket (or any beef for that matter).
However, if you google "Jess Pryles burnt ends" she has a modified sauce for the final stage. Spoiler alert: think soy sauce, cola, and wash-your-sister sauce. I couldn't weigh thr point as cooked but guess around 4-5 lbs.
I made my own rub which was basically SPOG (salt, coarse pepper, garlic and onion powder).
Set up WSM with cowboy briquettes minion style with a full water bowl.
WSM settled in at around 260 and held it for the entire cook. Added 4 fist sized chunks of post oak just before adding meat.
Put
Inkbirdbbq
probe in fat end of the point. set alarm @165. at 165 there was a decent bark,
when meat hit 165 I removed, spritzed with vinegar/apple juice and tightly wrapped in butcher paper with probe re-inserted. set alarm @185.
While the meat was smoking, i prepared a sauce pan, by Jess's recommendation with coke, SBR original sauce, soy wash-your-sister sauce, and simmered until it reduced and thickened slightly.
Cut meat into recommended 1 inch-ish cubes..
Put cubes in tin foil pan, and covered and stirred.
Opened door of WSM and gave remaining coals a good stir and completely opened all vents.
This allowed the top grate to reach around 300-325 degrees. Put pan in and waited.
Let it go another hour or two, checking to make sure sauce hadn't completely evaporated.
When sauce cooked down a bit (1 1/2hr or so, i probed some cubes with my new thermoPop probe.
Cubes were reading 203-.205.
Removed entire pan and put in cool oven to rest and thicken.
Mama made up some Florida bi-color corn on the cob, baked beans and yeast rolls. and a Peanut butter pie for desert.
When the sides were ready i turned on the oven to rewarm the burnt ends.
I cannot describe (nicely) on a family forum how fantastic the end product was.
Meat candy with a less sugary sauce, you could eat without dentures
pics below:
Thank you for reading
John
I was fairly happy with the presented meat after separation though some fat trimming was required..
most burnt ends recipes on the web tell you to do the final stage with your favorite Kansas City style. BBQ sauce.
We (I) am not a fan of sweet BBQ'd brisket (or any beef for that matter).
However, if you google "Jess Pryles burnt ends" she has a modified sauce for the final stage. Spoiler alert: think soy sauce, cola, and wash-your-sister sauce. I couldn't weigh thr point as cooked but guess around 4-5 lbs.
I made my own rub which was basically SPOG (salt, coarse pepper, garlic and onion powder).
Set up WSM with cowboy briquettes minion style with a full water bowl.
WSM settled in at around 260 and held it for the entire cook. Added 4 fist sized chunks of post oak just before adding meat.
Put
Inkbirdbbq
probe in fat end of the point. set alarm @165. at 165 there was a decent bark,when meat hit 165 I removed, spritzed with vinegar/apple juice and tightly wrapped in butcher paper with probe re-inserted. set alarm @185.
While the meat was smoking, i prepared a sauce pan, by Jess's recommendation with coke, SBR original sauce, soy wash-your-sister sauce, and simmered until it reduced and thickened slightly.
Cut meat into recommended 1 inch-ish cubes..
Put cubes in tin foil pan, and covered and stirred.
Opened door of WSM and gave remaining coals a good stir and completely opened all vents.
This allowed the top grate to reach around 300-325 degrees. Put pan in and waited.
Let it go another hour or two, checking to make sure sauce hadn't completely evaporated.
When sauce cooked down a bit (1 1/2hr or so, i probed some cubes with my new thermoPop probe.
Cubes were reading 203-.205.
Removed entire pan and put in cool oven to rest and thicken.
Mama made up some Florida bi-color corn on the cob, baked beans and yeast rolls. and a Peanut butter pie for desert.
When the sides were ready i turned on the oven to rewarm the burnt ends.
I cannot describe (nicely) on a family forum how fantastic the end product was.
Meat candy with a less sugary sauce, you could eat without dentures
pics below:
Thank you for reading
John
