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Author Topic: Brisket  (Read 1423 times)

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DMAXNAZ

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Brisket
« 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


« Last Edit: October 07, 2017, 12:22:49 AM by DMAXNAZ »
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Quadman750

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Re: Brisket
« Reply #1 on: October 07, 2017, 08:01:20 AM »

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

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Re: Brisket
« Reply #2 on: October 07, 2017, 05:25:03 PM »

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.
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triplebq

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Re: Brisket
« Reply #3 on: October 07, 2017, 09:12:08 PM »

Nice job on the brisket.
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Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

TLK

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Re: Brisket
« Reply #4 on: October 08, 2017, 07:15:33 AM »

Nice job on the brisket.

yep - that looks good!
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YS640 Silver Spring, MD  Happy Wife - Happy Life!
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