Pellet Fan

Here's How I.... => Cook Beef => Topic started by: DMAXNAZ on October 06, 2017, 11:50:31 PM

Title: Brisket
Post by: DMAXNAZ on October 06, 2017, 11:50:31 PM

First time I split the point and flat prior to a cook. This will be my new recipe. Cook time cut in half and everybody loved it. Here is how I did it.

Injected brisket 24 hrs prior
Split brisket
Trimmed off all fat
Rubbed with black ops
Smoker at 225*
Wrapped flat at 165*
When flat hit 192* I pulled it and point off
Cut up point
Burnt ends into pan with juice from flat and more rub
Ftc flat and burnt ends back in for 2 hrs

Title: Re: Brisket
Post by: Quadman750 on October 07, 2017, 08:01:20 AM

Looks good, I never cooked or tried burnt ends yet.

Title: Re: Brisket
Post by: DMAXNAZ on October 07, 2017, 05:25:03 PM

Quote from: Quadman750 on October 07, 2017, 08:01:20 AM

Looks good, I never cooked or tried burnt ends yet.

I just started making them last year. I have yet to try some anywhere that are as good as my own. Maybe it's just the rub, but they are crazy good.

Title: Re: Brisket
Post by: triplebq on October 07, 2017, 09:12:08 PM

Nice job on the brisket.

Title: Re: Brisket
Post by: TLK on October 08, 2017, 07:15:33 AM

Quote from: triplebq on October 07, 2017, 09:12:08 PM

Nice job on the brisket.

yep - that looks good!