Brisket and Burnt Ends Help?

milkman5083 · January 2012

I would like to attempt my first brisket and do burnt ends too. I am from Kansas City and miss eating the burnt ends. I'd like ideas on the size, rubs, temp, and other things that will make my brisket a success. Thank you!

Kentucky Wildcat Fan · January 2012

www.bubbatim.com

Lit · January 2012

The link provided above is great. I cook at 250 dome till internal hits 190 and then start probing for doneness. When your thermometer slides in with no push back its done normally around 195 degrees. I like Byrons butt rub but and beef rub will work. When I pull it I seperate the flat and point right away and wrap the flat and put it in a cooler for atleast an hour then cube the point and put it in a cast iron skillet and then season more. I just brown mine in the skillet at medium high heat and use the drippings from my cook in the skillet.

milkman5083 · January 2012

Thanks for the ideas. I appreciate it. Are briskets pretty difficult to make?

trevorst · January 2012

Thanks for the ideas. I appreciate it. Are briskets pretty difficult to make?

You will have to ask the cow ;-)

Brisket and Burnt Ends Help?

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