The beginning of a brisket and burnt ends!

[AllDayFoodie]

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

[Edward176]

Looks good. Looking forward to how it turns out and to pictures. Good Smoking...

[AllDayFoodie]

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.

[Edward176]

Looks good AllDayFoodie, Real Juicy and Yummy.

[cherrybergher]

nicely done on the brisket