Sunday Brisket

mcyork28 · Nov 12, 2018

Was planning on cooking this on the offset but the wind kicked up to an unreasonable level so I called an audible and threw it on the Long Weekender. Seasoned with salt and pepper. Wrapped in butcher paper around 165 degrees or so.

Cut the point up for some quick burnt ends. This was my first attempt at these. They were good but I think they can be improved.

Thanks,

Matt

pjtexas1 · Nov 12, 2018

Very nice! :thumb:

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Stingerhook · Nov 13, 2018

Yes please.

Titch · Nov 13, 2018

Looks good, whats a long Weekender?

T Ken · Nov 13, 2018

Nice!

Burnt at Both Endz · Nov 13, 2018

I'm far from a BE expert, but you might want to try putting those in a half pan to cook longer. Even if you don't want to sauce them, they like to have the rendered juices to give them a little extra flavor. Make sure you stir them a couple times in the process.

AWilliams · Nov 13, 2018

Titch said:
Looks good, whats a long Weekender?

It's an insulated, reverse flow cabinet style charcoal smoker by Humphreys.

Big George's BBQ · Nov 13, 2018

That looks good to me

mcyork28 · Nov 13, 2018

Will definitely cook in a pan next time. I sauced them and cooked them on that wire rack. They were still tasty but will be better cooked swimming in the juice and sauce.

Burnt at Both Endz said:
I'm far from a BE expert, but you might want to try putting those in a half pan to cook longer. Even if you don't want to sauce them, they like to have the rendered juices to give them a little extra flavor. Make sure you stir them a couple times in the process.

Sunday Brisket

mcyork28

Babbling Farker

pjtexas1

somebody shut me the fark up.

Stingerhook

somebody shut me the fark up.

Titch

somebody shut me the fark up.

T Ken

MemberGot rid of the matchlight.

Burnt at Both Endz

Babbling Farker

AWilliams

Full Fledged Farker

Big George's BBQ

somebody shut me the fark up.

mcyork28

Babbling Farker

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