Brisket and Burnt Ends

MossyMO

MossyMO

is one Smokin' Farker
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Started with a 14 pound untrimmed brisket, injected with homemade smoked au jus from the prime rib cook a week ago and refrigerated the brisket overnight, then trimmed and also seasoned with Tatonka Dust.


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Had the WSM holding steady between 235º and 250º the entire cook smoking with cherry.


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Here is the brisket about 7 hours in just prior to separating the point and foiling the flat to go back in the WSM.


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Burnt ends from the brisket point were made with Tatonka Dust, brown sugar, Blue Moon - Belgium pale ale and a little Plowboys Sweet 180 was added right before serving.


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A hash-brown casserole and sweet corn brushed with garlic olive oil and seasoned with Big Poppa's Jallelujah Bacon Jalapeño rub on the grill with a foiled pan on burnt ends on the lower rack with the brisket was resting in a cooler, this brisket cooked a little over 11 hours.


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Brisket being sliced...


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and now plated...


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and a close up for your viewing pleasure.



Thanks for looking!
 
If I had my choice between a good woman and your pan of burnt ends, ........I would take the burnt ends, offer some to the good woman and convince her to come with us! Hahahaha! They look damn good!!!!!
 
Looks awesome! How much longer did you cook in the foil? Looking to do first brisket this weekend. Any advice is appreciated
 
rhastings6 said:
Looks awesome! How much longer did you cook in the foil? Looking to do first brisket this weekend. Any advice is appreciated
Click to expand...

It was foiled for over 4 hours more. WSM ran 235º to 250º the entire time the brisket was on, kicked it up a little over 300º while the brisket was resting in a cooler for the burnt ends, corn and hash-brown casserole.

When the briskets temp hit 175º I separated the point from the flat and foiled the flat and took it to 195º then wrapped in towels and placed in a cooler to rest while I finished the burnt ends, corn and hash-brown casserole.
 
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