Burnt ends with crashers, green beans, frijoles negros

[Gary H. NJ]

It looked like this Friday morning -- 4-5 inches. Most had melted by last night -- it was a beautiful day in the 50's on Saturday. Go figure.

Picked up a 15 lb packer brisket the other day. Cut it up this morning to brine the flat (nearly 7 lbs) for St. Patrick's Day, and Q the point (3.5 lb) because I love burnt ends.
Point rubbed and on the WSM around 10 AM. I let the temp creep up slowly, but maintained 250F for most of the day.

I just let the smoker do its thing. I used 100% pecan wood for the smoke. Mild. I like it. 5:30PM I brushed the brisket with my sauce and tweaked the vents to get the temp to drop to 220-ish. I had let it climb the previous hour to get the job done. Brisket was super tender by now. Internal temp was about 185F.

Time to get the baked beans on. Flame on! Getting the poblanos and orange bell ready in the fireplace.

Black beans on for a couple hours in the oven at 350F. Looks good to me.

Green beans with garlic, onion, rosemary.

Crashed potatoes? Check!

Brisket rested. Like I said, super tender.

And plated. Thanks for visiting! Cheers my friends.

 

[Gary H. NJ]

In all fairness, Janelle contributed the roasted golden beet salad with oranges and almonds using Jeff Biesinger's recipe for the carrot/ginger/miso salad dressing. Bright and delish.

 

[Mike Coffman]

Perfection Gary! Awesome looking food and photos!

 

[NeilH]

Nice finish. Looks great.

 

[Bob Mann]

That is amazing Gary, really nice cook!

 

[Mike Cosgrove]

It certainly looks super tender.

 

[Tim McCann]

Beautiful meal Gary.

 

[Brian Dahl]

'L of a meal Gary. I know I'm supposed to be drooling over the meat, and I am, but that pic of the beans is killer. As is the one of the roasting peppers. What is it with torching peppers that make them so good? Great pics all around.

 

[Paul Kastner]

Every picture tells an awesome story great cook.

 

[John Solak]

Fantastic looking pics and food!!! I love those burnt ends!!

 

[Tony R]

Plated pics look good!!! Burnt ends look fantastic..

 

[JimK]

That is a killer meal. Great work. Started my CB yesterday too and was wishing I had a whole packer for exactly what you did here.

 

[PeterZ]

WOW, insane good looking.

 

[Morgan C.]

Some how I missed this yesterday...sweet cook Gary! Brisket looks great, loved the beans and the fireplace shot! All looks super Gary!

 

[Brad Olson]

Outstanding cook, Gary! The beans with rosemary and garlic sound really good.

 

[Jim Lampe]

«:::::» «:::e:::» «:::r:::» «:::f:::» «:::e:::» «:::c:::» «:::t:::» «:::10:::»

.........¸,ø¤º°`°º¤​øøø••POST OF THE YEAR••øøø¤º°`°​º¤ø,¸

........Gary, your photos are out of this world OUTSTANDING!
You can almost smell, taste AND feel the heat from each and EVERY one!

 

[David DeVivo]

So, GARY....my wife is from Madison and I think after seeing your burnt ends, we need to take a swing past her old home...maybe just to stop by and say Hello! ...how's your cook coming? I have my name on about five of those ends I saw.....I'm very impressed, even almost embarrassed at my lack of composure.

 

[Gary H. NJ]

Thanks all.

 

[David]

Man, those burnt ends .......oh, they look so good...............................d

 

[Ethan G]

Nice! Pecan with brisket is perfect.