Prime Brisket and burnt ends w/ Q-view

Discussion in 'Beef' started by brandon91, Dec 10, 2014.

  1. brandon91

    brandon91 Meat Mopper

    Here's a prime brisket I did a few weekends ago, best brisket I've made so far. The burnt ends were also spectacular. [​IMG]

  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'll be over for dinner, nice job on the brisket !
  3. beefy bill

    beefy bill Meat Mopper

    Looks outstanding!
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Great work buddy!
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That's a mighty tasty lookin brisket Brandon...Nicely done!

  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

                                                                                              [​IMG]  , great [​IMG].
  7. Great looking brisky. [​IMG]
  8. bear55

    bear55 Master of the Pit

  9. brandon91

    brandon91 Meat Mopper

    Thanks a lot guys [​IMG]
  10. b-one

    b-one Smoking Guru OTBS Member

    Did somebody say burnt ends? Great looking brisky!
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is a terrific looking smoke. Kudos!

  12. smokeymoake

    smokeymoake Meat Mopper

    Looks so good. Never made burnt ends myself, will have to give it a try.
  13. Great Job    Beautiful !

  14. Nice looking,

    Brandon I just did a small 3lb flat brisket today and sliced it thin, are your burnt ends just cubes?

    could you explain that to me a little



    If anyone want to answer please do thanks
  15. twoalpha

    twoalpha Smoking Fanatic

    Great looking. Nice smoke
  16. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    The search bar at the top of any page will give you instant results... I did a quick one for ya ..
  17. brandon91

    brandon91 Meat Mopper

    Hey jeff, thanks! Burnt ends are cubed pieces of the Point side of the brisket. I separate the point from the flat after the brisket is done, cut the point into about 1-inch cubes, coat all sides in a little more rub and put them in a foil pan then smother in a little bbq sauce and brisket juice. I then put them back on the smoker for another 1-2hrs until absolutely tender and caramelized while the flat rests. It makes for some of the best bbq eating! Thanks for asking.
  18. Thanks Brandon,

    That totally helps :)
  19. Thanks JckDanls07,

    I was looking, but the more I read the more I was confusing myself (Long Day)

    My little flat doesnt have what it takes

    thank you

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