Brisket and Burnt Ends


 
Marty Owens

Marty Owens

TVWBB Fan
Started with a 14 pound untrimmed brisket, injected with homemade smoked au jus from the prime rib cook a week ago and refrigerated the brisket overnight, then trimmed and also seasoned with Tatonka Dust.


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Had the WSM holding steady between 235º and 250º the entire cook smoking with cherry.


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Here is the brisket about 7 hours in just prior to separating the point and foiling the flat to go back in the WSM.


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Burnt ends from the brisket point were made with Tatonka Dust, brown sugar, Blue Moon - Belgium pale ale and a little Plowboys Sweet 180 was added right before serving.


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A hash-brown casserole and sweet corn brushed with garlic olive oil and seasoned with Big Poppa's Jallelujah Bacon Jalapeño rub on the grill with a foiled pan on burnt ends on the lower rack with the brisket was resting in a cooler, this brisket cooked a little over 11 hours.


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Brisket being sliced...


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and now plated...


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and a close up for your viewing pleasure.



Thanks for looking!
 
Awesome job on the brisket and sides, Marty! Would love to have a plateful of goodies like that in front of me right now!
 
Looks awesome!. That's as pretty a brisket as I've seen in a long time. I'm doing a similar size brisket this coming weekend. So what did you do after hour 7? Foiled flat went back in the smoker for how long? Did you re-rub the point and put it back on? For how long? I'm just full of questions.

Jeff
 
Both the burnt ends and the slice look outstanding. I wouldn't have changed a thing. I will give you my address so you can send me some.
 
J Hasselberger said:
Looks awesome!. That's as pretty a brisket as I've seen in a long time. I'm doing a similar size brisket this coming weekend. So what did you do after hour 7? Foiled flat went back in the smoker for how long? Did you re-rub the point and put it back on? For how long? I'm just full of questions.

Jeff
Click to expand...


WSM ran 235º to 250º the entire time the brisket was on, kicked it up a little over 300º while the brisket was resting in a cooler for the burnt ends, corn and hash-brown casserole.

When the briskets temp hit 175º I separated the point from the flat and foiled the flat and took it to 195º then wrapped in towels and placed in a cooler to rest while I finished the burnt ends, corn and hash-brown casserole.
 
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