Some brisket photos

[Jim Lampe]

Started the 12lb brisket at 2:45 this morning.
Hit 165° six hours later
Separated the deckle from the flat
Wrapped the flat, cubed the deckle.
In tenth hour, burnt ends should be done in two hours maybe








Thanks for swingin' by

 

[Darryl - swazies]

Those burnt ends..........
Enjoy the treats, nothing touches burnt ends...beef and then pork in my opinion.

 

[Rich Dahl]

First, great to see your thread, Jim. Both look great. Never made or even tasted burnt ends, maybe someday.

 

[Timothy F. Lewis]

Looks grand! I want some right now!

 

[ChuckO]

Some good BBQ happening at The P1GVILION

 

[Jim Lampe]

BEs done, pretty tasty

 

[RichPB (richlife)]

BEs done, pretty tasty

View attachment 53079

I can yearn to taste. Amazing looking!

 

[Brett-EDH]

Looks delicious. I prefer the point sliced for sandwiches. BEs are nice, but to me, the point is worth 100X more than the flat.

Enjoy your brisket! Now I'm hungry.

 

[G Mouser]

Send me a plate.

 

[Timothy F. Lewis]

Yay, Jim!!!

 

[ChuckO]

Those BE's look over the top, congrats on an awesome cook

 

[Peter Gallagher]

those ends... my gosh -! Thanks for sharing those pics - amazing stuff going on in the Pavilion in the wee-hours, for sure......

 

[John K BBQ]

Looks great Jim! The Pigvilion is not just for pork - diversity and inclusion at its finest!

 

[Michael Richards]

, those BE look amazing!!! Look at the color change from when you cut the point to when you served them. Man oh man!

 

[EricV.]

BEs done, pretty tasty

View attachment 53079

beef nuggets...beautiful!

 

[Timothy F. Lewis]

I need more treats!

 

[TonyUK]

Looks epic Jim.
(Can you give me your low-down on doing burnt ends, utilising just the deckle. I need to do these).
Thanks.

 

[Tim Campbell]

Dang, Jim. That's how it's done.

If you see someone squatting on your property, near your epic Pigvillion, it's just me and my son. Please throw us some brisket and turn us towards the sunlight as often as your schedule affords.