Brisket with burnt ends

[Ryan Burger]

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[Ryan Burger]

Started with a 15lb packer. Smoked at 225ish til IT hit 170. Split point from flat, wrapped flat in butcher paper and panned point. Cooked point to tender and flat to 205.

 

[Ryan Burger]

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[Ryan Burger]

 

[Ryan Burger]

 

[Ryan Burger]

 

[Ryan Burger]

 

[Bob Correll]

Looks great Ryan!
FYI, you can put up to 10 pics on one post:

 

[Cliff Bartlett]

Outstanding brisket cook Ryan. Bet those Burnt Ends were tasty too!

 

[Ryan Burger]

Outstanding brisket cook Ryan. Bet those Burnt Ends were tasty too!

They were. Put the drippings from the pan through a fat seperater and mixed it with a little bbq sauce. Glazed them and 30 more minutes on the smoker.

 

[BFletcher]

Thanks for sharing this with us, Ryan! It looks beautiful.

 

[Robert-R]

Love those burnt ends. Bet they were tasty.

 

[Dustin Dorsey]

Excellent work on that brisket!

 

[Barb D]

That looks delicious.