Overnighter UDS Brisket

Thawley · 08-10-2008, 02:04 AM

Experimental Brisket Notes–

12lbs before trim
Light schmear of mustard, followed by Montreal Steak Seasoning on both sides, just because...
Trimmed fat placed in bottom of roasting pan with 16oz beef broth, again, just because
Beef in pan (on raised grate) fat side down, 'cause I don't want all the rub in the bottom of the pan
USD loaded with Rancher and some hickory chunk (I'd just like to say now that I'm almost out of $2.99 Rancher stockpiled from last summer, so you farkers better find me another deal soon or I'll be hurt'n...)
In at 11:30pm, 225* (I'll check temp again before bed)

New neighbors (from Texas) are comin' over tomorrow. He gave me a sample last week of his very first smoked brisket, so now its my turn. His was very juicy, but not exactly melt-in-you-mouth tender.

I've never done burnt ends before and plan to try with the point tomorrow. Suggestions from the audience are encouraged...

Thawley – who'll only post photos if he's happy with the burnt end suggestions

Norcoredneck · 08-10-2008, 02:53 AM

Burnt ends, Burn thrm of course.

Thawley · 08-10-2008, 03:01 AM

NO PHOTOS for you.

OSD · 08-10-2008, 06:56 AM

When the flat is done and you separate it from the point. flat gets wrapped and put to rest in the cooler. Point goes back in the smoker til done, then chopped, and put in a pan with some BBQ sauce and back in the smoker ti ready. UUmmmmmmmm good.

Norcoredneck · 08-10-2008, 07:13 AM

Add some rub also.

BBQ_MAFIA · 08-10-2008, 07:16 AM

I'm looking foreward to seeing this pics of the final product.

Cliff H. · 08-10-2008, 08:10 AM

Good luck with the project.

Thawley · 08-10-2008, 09:27 AM

Quote:

Originally Posted by OSD

When the flat is done and you separate it from the point. flat gets wrapped and put to rest in the cooler. Point goes back in the smoker til done, then chopped, and put in a pan with some BBQ sauce and back in the smoker ti ready. UUmmmmmmmm good.

Helpful, but vague. My definition of "done" is when I pull the thing out in the first pace...

What's your definition of "ready"? How do I know?

Seriously guys, help me out. I'm kinda slow sometimes. (Alright, all the time...)

BBQ Grail · 08-10-2008, 09:31 AM

Here! From someone that knows burnt ends AND how to take a picture...

http://www.bbq-brethren.com/forum/sh...70&postcount=3

Thawley · 08-10-2008, 11:37 AM

Thanks for the link Larry.

08-10-2008, 02:04 AM	#1
Thawley Take a breath! Join Date: 06-17-07 Location: Disneyland	Overnighter UDS Brisket Experimental Brisket Notes– 12lbs before trim Light schmear of mustard, followed by Montreal Steak Seasoning on both sides, just because... Trimmed fat placed in bottom of roasting pan with 16oz beef broth, again, just because Beef in pan (on raised grate) fat side down, 'cause I don't want all the rub in the bottom of the pan USD loaded with Rancher and some hickory chunk (I'd just like to say now that I'm almost out of $2.99 Rancher stockpiled from last summer, so you farkers better find me another deal soon or I'll be hurt'n...) In at 11:30pm, 225* (I'll check temp again before bed) New neighbors (from Texas) are comin' over tomorrow. He gave me a sample last week of his very first smoked brisket, so now its my turn. His was very juicy, but not exactly melt-in-you-mouth tender. I've never done burnt ends before and plan to try with the point tomorrow. Suggestions from the audience are encouraged... Thawley – who'll only post photos if he's happy with the burnt end suggestions __________________ E. John Thawley III UUDS™ Thawley on Tumblr

08-10-2008, 02:53 AM	#2
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Burnt ends, Burn thrm of course. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-10-2008, 03:01 AM	#3
Thawley Take a breath! Join Date: 06-17-07 Location: Disneyland	NO PHOTOS for you. __________________ E. John Thawley III UUDS™ Thawley on Tumblr

08-10-2008, 06:56 AM	#4
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	When the flat is done and you separate it from the point. flat gets wrapped and put to rest in the cooler. Point goes back in the smoker til done, then chopped, and put in a pan with some BBQ sauce and back in the smoker ti ready. UUmmmmmmmm good. __________________ Jim

08-10-2008, 07:13 AM	#5
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Add some rub also. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-10-2008, 07:16 AM	#6
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	I'm looking foreward to seeing this pics of the final product. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

08-10-2008, 08:10 AM	#7
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Good luck with the project. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

08-10-2008, 09:31 AM	#9
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Here! From someone that knows burnt ends AND how to take a picture... http://www.bbq-brethren.com/forum/sh...70&postcount=3 __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-10-2008, 11:37 AM	#10
Thawley Take a breath! Join Date: 06-17-07 Location: Disneyland	Thanks for the link Larry. __________________ E. John Thawley III UUDS™ Thawley on Tumblr

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