Author Topic: The beginning of a brisket and burnt ends!  (Read 173 times)

Offline AllDayFoodie

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The beginning of a brisket and burnt ends!
« on: March 17, 2017, 07:27:02 am »
I got my packer yesterday (at about $2.30lb, thanks to all for the tips on price from my last pastrami post) and trimmed it up, it's a 12lb brisket with a nice hefty point. A friend requested burnt ends so I am beginning my preparation. I trimmed it last night and rubbed it down and wrapped it up tight to sit overnight in the fridge. Tonight I'm going to take it out, let it rest, and probably put it in around 10-11pm to smoke overnight. I'll get some pics up as soon as I get home and keep you all updated on the progress. Hoping for a mid day/evening feast of brisket and burnt ends on Saturday!

The beginning of my armature trimming.


Final look after the trim
« Last Edit: March 17, 2017, 11:08:46 am by AllDayFoodie »

Offline Edward176

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Re: The beginning of a brisket and burnt ends!
« Reply #1 on: March 17, 2017, 12:09:14 pm »
Looks good. Looking forward to how it turns out and to pictures. Good Smoking...

Offline AllDayFoodie

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Re: The beginning of a brisket and burnt ends!
« Reply #2 on: March 18, 2017, 06:31:31 am »


After the rub down about to go in.

I separated the point, should have taken a photo before, oops...


Time to FTC the flat! I have a few hours before company, planning to eat around 4-5 so I'll pop the point back in the smoker around 11-12 ish. I'm FTCing both right now.
« Last Edit: March 18, 2017, 06:34:20 am by AllDayFoodie »

Offline Edward176

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Re: The beginning of a brisket and burnt ends!
« Reply #3 on: March 18, 2017, 09:24:47 am »
Looks good AllDayFoodie, Real Juicy and Yummy.

Offline cherrybergher

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Re: The beginning of a brisket and burnt ends!
« Reply #4 on: March 19, 2017, 11:47:45 am »
nicely done on the brisket
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