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Brisket and Burnt Ends Help?

milkman5083milkman5083 Posts: 100
edited January 2012 in EggHead Forum
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!


  • Large & MiniMax in Lexington, KY
  • LitLit Posts: 6,891
    edited 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 liimageke 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 imageand 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.image

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

    You will have to ask the cow ;-)
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