Rckcrwlr's Stiller's Brisket

[Rckcrwlr]

Well, I am finally going to do one of the brisket that my butcher hooked me up with, for the Stillers/Bills Game tomorrow.  It is untrimmed.  Thinking of smoking it and then carving off the top and throwing it back in for some burnt ends (Like I saw on FoodNetwork).

Do I need to carve any of the fat off the top?

Preparation:

Going to slather it with Mustard and then rub it with a revised version of a Texas-Style Brisket Rub I found on here.

Texas-Style Brisket Rub

1/2 cup Hungarian paprika
1/4 cup Kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/8 cup cumin
1/8 cup chili powder
1/8 cup Chipotle Chili Powder
1/4 cup fresh cracked black pepper
2 Tbsp cayenne pepper

[KyNola]

If the pic of the brisket is the "top" side with the fat cap, I wouldn't trim it.  Doesn't look like an excessive amount of fat. I will yield to the opinions of the brisket experts on here though.

Liking the looks of the rub ingredients. 

Keep us updated!

[Rckcrwlr]

If the pic of the brisket is the "top" side with the fat cap, I wouldn't trim it.  Doesn't look like an excessive amount of fat.

That was my thought too.

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[classicrockgriller]

Excellent choice on a Choice Brisket.

That will make you some good eats.

[BuyLowSellHigh]

That's a great brisket - USDA Choice.  From the pic I would probably leave the fat cap alone, maybe trim a bit if there are any thick areas, leaving 1/4 - 1/2 " on it.  Rub looks good too.

You're gonna love it!

Pachanga, aka the Brisket Doctor, has a pictorial on making burnt ends here

[Rckcrwlr]

Got the mustard and rub on. It will now sit in the refrigerator until 5am. Then the smoking begins.



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[Rckcrwlr]

Decided on the new Jim Beam pucks. Being that this will be used with some bourbon BBQ Sauce.

I added beer to the water and now back to bed.



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[Rckcrwlr]

Got caught up in the excitement of Brisket...

Here is the Readers Digest Version...

9 Hours (4 smoke)
Pulled it at 199 degree IT



Carved it up and served it on dusted buns with Smoked Provolone & Bourbon BBQ Sauce.  Remembered that I didn't get a pic...this was my neighbor's sandwich while he was walking by...Mine was gone...   ::)



I took all the ends, slathered them in the BBQ sauce and through them back in the smoker at 280 Degrees.



That is it...when I pulled them out, I cut them into chunks and they were gone.  People were pulling them off the tray and plopping them in their mouths like Donut Holes.

Next Brisket is going to be more Burnt Ends...  They were like candy.

[KyNola]

Nice job on that brisket!

[FLBentRider]

One of these days I'm going to take one of those smaller brisket flats from Sams and just cut it up and make an entire brisket of burnt ends.

[squirtthecat]

Oh yeah, very nice!

[Rckcrwlr]

One of these days I'm going to take one of those smaller brisket flats from Sams and just cut it up and make an entire brisket of burnt ends.

I am all over that.

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[SnellySmokesEm]

Good looking brisket!  It about time for me to do anther one!

[Rckcrwlr]

I think I may do another this weekend...   ::)