Burnt Ends, black eyed peas with collards

[Gary H. NJ]

The constant, steady posting of quality cooks here is so impressive. I haven't smoked in what seems a very long time, so it was great to get out there today.

Picked up a nice fat 15+ lb whole Angus brisket yesterday. Separated the flat from the deckle and made burnt ends of the deckle. Deckle on the left. The flat is being cured in the fridge for St. Patrick's Day...

Rubbed and ready to go. I've been mixing up my rubs as needed. Beef: cumin, coriander, green/white/black pepper, ancho, cayenne, oregano, thyme, granulated garlic and onion, coffee; with a little yellow mustard to hold it onto the beef.

Just let it go at 250-270 for a few hours, then foiled for 1.5 hr. Back on the grill to tighten up the bark, then a slather of the sauce (with a little honey added).
Very happy with the smoke ring. Note deep, but visible.

Simple is best. Baked sweet potato and black eyed peas with collards. Oh, made a BBQ sauce to go with the ends. I've been to a place near work a couple times and enjoyed their Q. Baileys makes a great BBQ sauce; has a lot of apple butter. I tried to duplicate to the best of my memory. Based the recipe on this one. Not bad at all. I tweaked the recipe to my taste of course...

Thanks for stopping by. Be well all!

 

[Mike Coffman]

Fantastic looking burnt ends and sides Gary!

 

[Mike Cosgrove]

Perfect smoke ring, excellent cook.

 

[Paul Kastner]

dang that are some great looking ends.

 

[SE Davis]

Quality eats Gary!
Scott

 

[Clint]

great pics & quality of meat! Is the deckle different than the point or ?

 

[PeterZ]

FANTASTIC !!!!!!!!!!!!!!

Peter

 

[Dwain Pannell]

You might be from NJ but that's some good southern eatin right there. Great meal!

 

[Morgan C.]

Man that looks tasty!! Great cooking!!

 

[Gary H. NJ]

Clint- point and deckle are same thing.
Update: seems I was wrong. The burnt ends are from the point.
http://www.virtualweberbullet.com/brisketselect.html

 

[Jason Noble]

Great smoke ring and color on that brisket.

 

[John Solak]

Burnt ends are my favorite!! Excellent looking ends and sides!!

 

[Levi M]

Absolutely beautiful, bet it tasted great!

 

[RJ Banks]

Those look fantastic!

 

[Jerome D.]

Gary, those are some seriously killer burnt ends. Beautiful bark and smoke ring. The collards & black eyed peas look terrific too.

P.S. Cool Masamoto knife in the 2nd photo. VG10 version or carbon steel?

 

[Dave Russell]

Gary, it all looks really good, and I love the collards and peas.

 

[Nick_U]

WOW! Those burnt ends look fantastic, great bark and smoke ring.

 

[Tony R]

Nice cook Gary.
Never seen a smokering like that before. Nice job.

 

[Bob Correll]

Been missing the beauty of your cooks Gary.
But you made up some ground with this one!
Fine down home dining my friend!

 

[Gary H. NJ]

thanks everyone for the support and kind words. As always, I know I have friends here that enjoy some good home-cooked food. Jerome: VG-10. I have just a few Japanese knives, but I love them. Luckily, I live close enough to go here.