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MossyMO
03-11-2018, 01:30 PM
Choice brisketů trimmed, separated, injected, seasoned and mopped.

https://imagizer.imageshack.com/v2/640x480q90/924/19lWS0.jpg (https://imageshack.com/i/po19lWS0j)
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https://imagizer.imageshack.com/v2/640x480q90/923/Hjb6Vz.jpg (https://imageshack.com/i/pnHjb6Vzj)
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Sliced the flat and cubed point for burnt ends.

https://imagizer.imageshack.com/v2/640x480q90/922/eWr646.jpg (https://imageshack.com/i/pmeWr646j)
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https://imagizer.imageshack.com/v2/640x480q90/922/DssMjk.jpg (https://imageshack.com/i/pmDssMjkj)

Tender and excellent flavor!

https://imagizer.imageshack.com/v2/640x480q90/923/JVuTHV.jpg (https://imageshack.com/i/pnJVuTHVj)

Thanks for looking!

BKING!
03-11-2018, 01:40 PM
Did you separate the point and flat prior to cooking or after?

Stingerhook
03-11-2018, 01:47 PM
Nice looking cook. For a minute I thought you basted with the PBR.

MossyMO
03-11-2018, 02:16 PM
Did you separate the point and flat prior to cooking or after?

Prior to cooking.

Nice looking cook. For a minute I thought you basted with the PBR.

PBR was in the mop mix!

BKING!
03-11-2018, 02:19 PM
I have never separated prior to cooking. Any advantages besides getting the point and flat to the exact internal temp you want on the smoker by treating them as 2 separate pieces of meat?

SmoothBoarBBQ
03-11-2018, 02:26 PM
I have never separated prior to cooking. Any advantages besides getting the point and flat to the exact internal temp you want on the smoker by treating them as 2 separate pieces of meat?

You also get a good bark on both sides of the point so more bark on each burnt end. I generally don't separate before the cook just because I feel like I get a better product when I keep it all together. I will separate when the flat is finished and then re-season the area of the point that was attached to the flat. The flat gets wrapped for a LONG rest and the point cooks for a couple more hours until it's almost perfect. Then I'll cube it, dip it in sauce, and let it finish cooking.

BKING!
03-11-2018, 02:30 PM
You also get a good bark on both sides of the point so more bark on each burnt end. I generally don't separate before the cook just because I feel like I get a better product when I keep it all together. I will separate when the flat is finished and then re-season the area of the point that was attached to the flat. The flat gets wrapped for a LONG rest and the point cooks for a couple more hours until it's almost perfect. Then I'll cube it, dip it in sauce, and let it finish cooking.

This is what I love about bbq. There are so many ways to go about doing the same. It is truly an art form.

Big George's BBQ
03-11-2018, 02:43 PM
Very nice

MossyMO
03-11-2018, 03:36 PM
I have never separated prior to cooking. Any advantages besides getting the point and flat to the exact internal temp you want on the smoker by treating them as 2 separate pieces of meat?

Been practicing hot n fast brisket, separating gets them to temp quicker. Some cook offs only allow 9 to 10 hours from start to turn in. This one was 5 hour cook time on the flat then rested 3 hours before slicing.

Titch
03-11-2018, 09:06 PM
Looks pretty fine to me:thumb:

aerotech11
03-11-2018, 11:32 PM
Looks great to me. Love some burnt ends.