MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-13-2016, 08:39 PM   #1
ShadowDriver
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Join Date: 11-29-12
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Default Brisket & Pork Burnt Ends - with pR0N

Mornin', folks.

Dragged myself out of bed, made coffee, and ate a bite before replenishing our nonexistent supply of homemade rub and going to buy meat.



Brisket is still expensive out here, but Momma threw down the gauntlet last night. Also grabbed a pork butt to try my hand at a small batch (about 1/2 the shoulder) of pork burnt ends (thanks to Blu and others for the help).



I decided to try some Texas Pete slather and some Oakridge Competition Beef & Pork on these bits.



Looks pretty darned good, if I do say so.

They're back in the fridge for a few minutes before I take 'em out to the hickory sauna.
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Old 05-13-2016, 08:51 PM   #2
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I like the hot sauce slather, but Frank's hot sauce. Can't wait to see the results. I got a full brisket thawing out now for a Tuesday cook. I was hoping I would catch a ride down there for work soon, but didn't happen.
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Old 05-13-2016, 08:56 PM   #3
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This is How I do Pork Burnt Ends.......

http://www.bbq-brethren.com/forum/sh...d.php?t=182490
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Old 05-13-2016, 09:04 PM   #4
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Thanks, Smitty.

I'd tossed around a few different options, and ended up going with the "pre-chop" method so I can get more bark formation on the bits... at least that was my plan going in.

I'll smoke these for about 2-3 hours until they have some good bark and color on 'em before panning, tossing in a drizzle of sauce, and adding some more rub. Then, Blu suggested putting them back in for about 2 more hours.

If you (plural) have thoughts on break points for panning 'em and then for completion, I'm all ears. Otherwise, I'm going to wing it and see how it turns out.

COS - Would be nice to do a mid-week cook... but those are rare in my life. Sorry that you couldn't hop down here for work. I find myself up your way more often, but only stopping briefly on the taxiway.
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Old 05-13-2016, 10:23 PM   #5
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Got some nice color on these kids, so I pulled them into a pan.



Took 'em inside for a quick toss in Jim's Own Sauce (Hot) - Thanks to NCGrimbo and last fall's sauce trade session!

They're back in the sauna for another couple of hours as they continue to render and get more tender.
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Old 05-13-2016, 10:31 PM   #6
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Look great so far! Can't wait to see the finish!
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Old 05-13-2016, 10:54 PM   #7
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Oh crap I'd tear those up Marc...dang
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Old 05-14-2016, 12:31 AM   #8
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Wing it is always a good choice. Looks good, nice color.
My midweek cook is for my wife's friend from Canada, doing a brisket for her.
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Old 05-14-2016, 01:16 AM   #9
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Pork Burnt Ends are done.



I let them sit in the pan until they crisped up and my chunky toothpick went through 'em like a hot knife though butter.

I think next time, I might try some brown sugar on them, and perhaps something a bit more spicy.

Now... time to pay more attention to this brisket flat. Hoping it'll probe tender in about... 45 minutes so I can rest it a couple of hours before dinner.
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Old 05-14-2016, 01:30 AM   #10
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looks good from here
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Old 05-14-2016, 01:44 AM   #11
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Love me some Saturday morning Shadow fix. Those chunks of porky goodness look some kind of deelishuss!
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Old 05-14-2016, 01:50 AM   #12
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Quote:
Originally Posted by cheez59 View Post
Love me some Saturday morning Shadow fix. Those chunks of porky goodness look some kind of deelishuss!
I chuckled when I fired up the smoker this morning and thought about me posting today's cook... knowing that you'd be around about now.

Hope this finds you well.
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Old 05-14-2016, 02:34 AM   #13
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Brisket flat's not there yet. Gave it a good probing.

Thinner bit is nearly there. Thicker bit needs a while yet.

Think I'll mix up a Manhattan and sip on that until the next time I check on her.
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Old 05-14-2016, 02:37 AM   #14
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Quote:
Originally Posted by ShadowDriver View Post
I chuckled when I fired up the smoker this morning and thought about me posting today's cook... knowing that you'd be around about now.

Hope this finds you well.
Doing quite well thank you. Yes sir if I'm not around here on a Saturday morning it is because my boss has me on an assignment in some uncivilized backwoods hole with no cell or internet service.
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Old 05-14-2016, 02:40 AM   #15
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I have never eaten Pork burnt ends, but they look like meat candy.
I can only imagine
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