-   Q-talk (
-   -   Brisket (pron) (

Fatback Joe 01-28-2013 11:13 AM

Brisket (pron)
Been craving burnt ends and needed to stock the freezer with some brisket so I picked one up during the week. I had it on the agenda for Sunday since both of my kids had basketball games on Saturday. I caught a cold during the week and by the weekend had no real interest in messing with it, but the show must go on.

14.88 lber with a nice thick flat.

Trimmed out most of the hard fat between the point and flat, was going to do a bit more, but was feeling pretty run down and just said "screw it, good enough"

Gave it a blast of rub and put it back in the fridge for the night.

Sunday morning the alarm went off to get up and start the smoker since the brisket was going to be supper as well as freezer filler. Pried myself out of bed and got things going and went right back to bed. Finally got up to check on things a few hours later and found the smoker to be running around 315 instead of the 250 or so that I generally run.

Pulled it off to rest and wrapped it in butcher paper. Noticed the outside was hard...........never cooked one that hot, is that normal at that temp range. Not a H n F guy so

Separate the point and flat.......burnt ends from the point.

Some slices thrown on the plate for the kids that oddly do not like burnt ends that much.

And had the burnt end sandwich I had been craving........actually made me feel a little better.

gaspipe1 01-28-2013 11:42 AM

looks great! nice work

Bludawg 01-28-2013 12:10 PM

Nice cook

Big slick 01-28-2013 12:12 PM

Nailed it!

deguerre 01-28-2013 12:16 PM

Wait. You cook?:becky:

That's a gorgeous smoke ring. Love the sammie!

HeSmellsLikeSmoke 01-28-2013 12:18 PM

A brisket to be proud of right there.

Some of the Texas joints cook great brisket at 400 degrees.

Mexi "Q" Tioner 01-28-2013 12:19 PM

Nice smoke ring!

Mattmo 01-28-2013 12:31 PM

Gorgeous, just gorgeous

VoodoChild 01-28-2013 12:36 PM

Nice briski !!

BBQ Bandit 01-28-2013 12:44 PM

Nuttin' wrong with that!

WineMaster 01-28-2013 12:49 PM

That would heal lots of stuff there! Nice Brisket

GL-BBQ 01-28-2013 12:56 PM

Looks great.

Bbq Bubba 01-28-2013 01:56 PM


landarc 01-28-2013 01:59 PM

Nice cook, that brisket looked great

Oldbob 01-28-2013 02:19 PM

Looks like a success to me!

All times are GMT -5. The time now is 05:31 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.