Thanksgiving Brisket (Soup to Nuts)

[tlhiv]

Here is some Q-View from a brisket smoke that I did back in November.  It was even more delicious than it looks.

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[pokernut]

Looks good to me...wish I could find them that cheap here!!

Impressive carving skills too!

 

[pgsmoker64]

That is a beautiful brisket!!!

I see you separated the point from the flat and smoked separately but what I don't see are burnt ends brother!  Where are the burnt ends?

Fantastic smoke ring on that brisky!

Great job! 

Bill

 

[so ms smoker]

  That looks wonderful. Great job!

  Mike

 

[dirtsailor2003]

Fantastic looking brisket!!!

 

[tlhiv]

I see you separated the point from the flat and smoked separately but what I don't see are burnt ends brother!  Where are the burnt ends?

I've never eaten burnt ends nor smoked them (although I have read plenty on them).  To be honest, I'm not sure what part of the point I should dice up for the burnt ends.

Also, FYI, in case there was any confusion, that's a Boston Butt on the sheet and in the smoker with the brisket.
 

 

[pgsmoker64]

I've never eaten burnt ends nor smoked them (although I have read plenty on them).  To be honest, I'm not sure what part of the point I should dice up for the burnt ends.

Also, FYI, in case there was any confusion, that's a Boston Butt on the sheet and in the smoker with the brisket.
 

You can dice up the entire point for BE's if you like...just dice it up after the initial smoke, toss in some rub and throw 'em back on the smoker for about another hour or two and instant man candy!

Some folks add sauce but I prefer just a lil more rub and smoke.

Oh yeah!  I can recognize a pork butt anywhere!  LOL

Bill

 

[kathrynn]

 gorgeous!!!!!  Oh can you use a knife!  Impressed!

Kat

 

[tlhiv]

I like to trim as much surface fat as possible before applying my rub so that my finished brisket has essentially no fat in the finished bark.  I have concluded that there is plenty of fat and connective tissue within the brisket to keep it moist.