without rehashing the cost of beef these days, I got a little brain message telling me it was time for burnt ends.
Luckily my local Latin meat market regularly offers precut point and flat cuts of brisket. Prohibitively expensive at $8.99/lb, but my mind was set and it looked like a well marbled point. Since my first attempt t burnt ends, where I followed one of many recipes which recommend using your favorite BBQ sauce as the final stage of smoking. I was not fond of the sweetness of such beautiful meat candy. I ran across a recipe by @jesspryles where she suggests a bit different path towards a less sweet finishing sauce. (more on that later)
Google Jess Pryles brisket burnt ends,
I started with my own custom brisket rub, applied the day before for an overnight refrigerator ride.
I got the Weber WSM set up with cowboy briquets, and a couple chunks of post oak for flavor.
Once the WSM settled in t about 265 with a full water pan, put the meat on. The whole process was a bit quicker than I expected. I let the brisket smoke until it hit and internal of 175. Wrapped tightly in butcher paper then back into smoker to ride to 195. Pulled the meat and let it rest in an aluminum pan. Then cubed as recommended. Back into the aluminum pan.
While the meat was smoking I prepared the finishing sauce. my way is a little different to cut the sweetness.
I started with a small bottle of coca-cola (as recommended by Jess) added bout 1/2 cup of Sweet Baby rays spicy BBQ sauce. Then add a few "shakes" of soy sauce, and about a 1/2 TSP of Better than Bouillon. ( cause that stuff is salty). Heated to an almost boil to reduce the finishing sauce.
The picture above is the chunks and sauce placed into the aluminum pan.
Opened vents on WSM to help raise grate level temps to about 275.
Put pan back in WSM uncovered for the last part of the ride.
Let it reduce and soak in for about 2 hours uncovered in the WSM
The result was a pan of "meat candy" with a little less sweet finish.
Pictures added as thumbs to help with flow of post.
Here you go.
Luckily my local Latin meat market regularly offers precut point and flat cuts of brisket. Prohibitively expensive at $8.99/lb, but my mind was set and it looked like a well marbled point. Since my first attempt t burnt ends, where I followed one of many recipes which recommend using your favorite BBQ sauce as the final stage of smoking. I was not fond of the sweetness of such beautiful meat candy. I ran across a recipe by @jesspryles where she suggests a bit different path towards a less sweet finishing sauce. (more on that later)
Google Jess Pryles brisket burnt ends,
I started with my own custom brisket rub, applied the day before for an overnight refrigerator ride.
I got the Weber WSM set up with cowboy briquets, and a couple chunks of post oak for flavor.
Once the WSM settled in t about 265 with a full water pan, put the meat on. The whole process was a bit quicker than I expected. I let the brisket smoke until it hit and internal of 175. Wrapped tightly in butcher paper then back into smoker to ride to 195. Pulled the meat and let it rest in an aluminum pan. Then cubed as recommended. Back into the aluminum pan.
While the meat was smoking I prepared the finishing sauce. my way is a little different to cut the sweetness.
I started with a small bottle of coca-cola (as recommended by Jess) added bout 1/2 cup of Sweet Baby rays spicy BBQ sauce. Then add a few "shakes" of soy sauce, and about a 1/2 TSP of Better than Bouillon. ( cause that stuff is salty). Heated to an almost boil to reduce the finishing sauce.
The picture above is the chunks and sauce placed into the aluminum pan.
Opened vents on WSM to help raise grate level temps to about 275.
Put pan back in WSM uncovered for the last part of the ride.
Let it reduce and soak in for about 2 hours uncovered in the WSM
The result was a pan of "meat candy" with a little less sweet finish.
Pictures added as thumbs to help with flow of post.
Here you go.
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