burnt ends

I have a 5# brisket point that I plan on smoking to make burnt ends. I plan on having the burnt ends for dinner so I am trying to time smoking the point accordingly. About how long will it take for the point to come up to temp - I am shooting for 195-205 - to be able to cube up? Should I let...

I'm sure there's a thread here somewhere, and if so, please point me in the right direction, but I'm wanting to smoke my very first brisket tomorrow (morning?) and make some KC-style burnt ends, and I've never done either. I've done plenty of reading and watching videos, but I still have a...

I have the pork butts and ribs down pat. Love it. My favorite Q is brisket though. I have been hesitant to try it because of how difficult I hear it is. I just bought a 12.66 whole prime brisket from Costco and plan to smoke it Saturday. Any great advice? I really want it to be decent because...

I've got a big cook coming up next month, which will include a couple of briskets (separated into flat and point) plus one additional point. Of course, this is an Occasion and so I don't have unlimited time to spend with the smoker -- in fact, most of the day I'll be away doing other things...

Here are some pics from yesterday's Smoke. 14 pound Whole packer brisket! ended up just shy of 12 pounds after trimming. Came out great. The flat was moist and tender and the burnt ends.... As my daughter said "These are so MMMMMM!" LOL. After smoking with my 22.5 OTG and the Smokenator for a...

I have a friend that was going to brine his own corned beef, but pneumonia and a trip to the hospital has held him back. I've decided to make it and have it ready for him in a week. Bought an Angus brisket today and trimmed and separated the flat from the point. The flat is currently brining in...