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Frank Grimes
07-04-2011, 02:43 PM
Did a high heat yesterday and made burnt ends, both turned out great. Thanks for looking.

http://i1193.photobucket.com/albums/aa344/justinw239/BrisketCook001.jpg
http://i1193.photobucket.com/albums/aa344/justinw239/BrisketCook002.jpg
http://i1193.photobucket.com/albums/aa344/justinw239/BrisketCook003.jpg
http://i1193.photobucket.com/albums/aa344/justinw239/brisketcookfinished.jpg
http://i1193.photobucket.com/albums/aa344/justinw239/brisketcookburntends.jpg

Limp Brisket
07-04-2011, 02:52 PM
Nice!

Frank Grimes
07-04-2011, 03:33 PM
Thanks, did hot and fast at 325. It hit 165 at 2 1/2 hours, foiled it until the probe went in like butter(about 3 more hours). cubed the point for burnt ends while holding the flat in a cooler for 3 hours. It was really juicy and the burnt ends were great as always.

bigabyte
07-04-2011, 03:58 PM
Very nice!:cool: I'd definitely hit that!:hungry:

smokeyokie
07-04-2011, 04:36 PM
nice!!! I am gonna have to try high heat method, I have the low and slow figured out and I am just scared to venture out!!!!:shock:

landarc
07-04-2011, 06:29 PM
Oh, nice brisket work you did there.