Brisket and burnt ends

bhedges1987

New method of brisket last night. Used a local Kansas City rub "Gates BBQ" which I love on ribs and pork. 

Normally I go fat up. I went fat down at 250. Took about 15 hours and then 2 hour rest. 

Removed the the point and cubed. That went into the fridge until today when I throw it back on the egg at 250-300 for about 4 hours and sauce the last hour for some burnt ends. 

Sorry no brisket pics while it was on the egg. 

The brisket may have been one of my best to date. I had long 8-10" slices that were pencil thick and passed the break test over th ringer absolutely perfect.  Honestly it melted like butter when you chewed it. The pictures kind of show how moist the slices were.

Robo2015

Looks awesome!

lousubcap

Great looking result right there.  I realize you are from the burnt ends capital of the world but one time give the point a shot as a straight up hunk of goodness.  You may adopt a different perspective  

bhedges1987

lousubcap said:

Great looking result right there.  I realize you are from the burnt ends capital of the world but one time give the point a shot as a straight up hunk of goodness.  You may adopt a different perspective  

I do all the time actually ... Also normally I never sauce my burnt ends as that's how they're actually done here. No one sauces them except a random place here or there. 

SmokingPiney

Burnt ends look killer............as does the brisket! 

GrateEggspectations

Nice cook. I am impressed (and now hungry).

bhedges1987

Thanks

JohnnyTarheel

Wow.... Wow!!!!

MaskedMarvel

Really great cook! Inspiring me on the burnt ends to get another brisket going here soon!

StillH2OEgger

Looks delicious, both halves of that brisket.

SmokeyPitt

That looks outstanding!  The burnt ends look great but the flat slices are really impressive.  

Ladeback69

bhedges1987 said:

lousubcap said:

Great looking result right there.  I realize you are from the burnt ends capital of the world but one time give the point a shot as a straight up hunk of goodness.  You may adopt a different perspective  

I do all the time actually ... Also normally I never sauce my burnt ends as that's how they're actually done here. No one sauces them except a random place here or there. 

Awesome job @bhedges1987.  I like burnt ends either way also and the one place I think of that sauce their burnt ends in KS is Arthur Bryant's that comes to mind.  The last batch I did a month ago that was just a point only cook came out great and I used a new local sauce that my dealer is backing and producing on the burnt ends.  I was having to keep them warm and moist for long time so I chose to sauce them and kept them in a crock pot for about and hour or two.  In bbq competition most burnt ends are just lightly sauced not soaked in sauce.  To me burnt ends are MEAT CANDY.  Your slices look awesome as well.  This is making me wanting brisket and burnt ends.  I won't be doing a brisket cook till the end September right now.  The wife gets tired of it and only likes the burnt ends, that's on of the main reason I do them and everyone seems to love them when I do it.

Philly35

Nice! Those burnt ends look killer! Makes me want to do a brisket again!

bhedges1987

Ladeback69 said:

bhedges1987 said:

lousubcap said:

Great looking result right there.  I realize you are from the burnt ends capital of the world but one time give the point a shot as a straight up hunk of goodness.  You may adopt a different perspective  

I do all the time actually ... Also normally I never sauce my burnt ends as that's how they're actually done here. No one sauces them except a random place here or there. 

Awesome job @bhedges1987.  I like burnt ends either way also and the one place I think of that sauce their burnt ends in KS is Arthur Bryant's that comes to mind.  The last batch I did a month ago that was just a point only cook came out great and I used a new local sauce that my dealer is backing and producing on the burnt ends.  I was having to keep them warm and moist for long time so I chose to sauce them and kept them in a crock pot for about and hour or two.  In bbq competition most burnt ends are just lightly sauced not soaked in sauce.  To me burnt ends are MEAT CANDY.  Your slices look awesome as well.  This is making me wanting brisket and burnt ends.  I won't be doing a brisket cook till the end September right now.  The wife gets tired of it and only likes the burnt ends, that's on of the main reason I do them and everyone seems to love them when I do it.

Thanks.

Yeah KC has this reputation of BBQ covered in sauce and really the only place that uses any is Bryant's. Everything everywhere else is either just lightly glazed KCBS competition style or sauce on the side. 

Many wife wasn't a big brisket fan either. She has come around though  

epcotisbest

Looks great. Still have not tried a brisket yet as I only have a medium grill. Might get one and cut it in half and let my brother do half on his then we can compare efforts. 

Ladeback69

epcotisbest said:

Looks great. Still have not tried a brisket yet as I only have a medium grill. Might get one and cut it in half and let my brother do half on his then we can compare efforts. 

You might be able to get a 10 pound packer on a medium.  You may have to wrap a brick in foil and lay the brisket over it till it shrinks during cooking. 

Brisket_Fanatic

Well Done!

bhedges1987

epcotisbest said:

Looks great. Still have not tried a brisket yet as I only have a medium grill. Might get one and cut it in half and let my brother do half on his then we can compare efforts. 

That's exactly why I got a large.  I do a LOT of briskets, and was tired of having to find out some way to make it fit, or having to go out in the cold to put it on my stick burner.

SunDeviledEgg

where'd you get the meat?

SmokeyPitt

epcotisbest said:

Looks great. Still have not tried a brisket yet as I only have a medium grill. Might get one and cut it in half and let my brother do half on his then we can compare efforts. 

@epcotisbest - I have heard some people separate the point and flat and cook that way.  A vid here on how to do it.  If you do this make sure to give your brother the flat and you keep the point so you can win the challenge. 

epcotisbest

SmokeyPitt said:

epcotisbest said:

Looks great. Still have not tried a brisket yet as I only have a medium grill. Might get one and cut it in half and let my brother do half on his then we can compare efforts. 

@epcotisbest - I have heard some people separate the point and flat and cook that way.  A vid here on how to do it.  If you do this make sure to give your brother the flat and you keep the point so you can win the challenge. 

Thanks for the excellent advice. 

bgebrent

Nice man!  I like it.

vb4677

Ollie and Arthur would be proud of their local boy!  Good lookin' cook.  Interested to know if you butcher paper wrapped it or not...

scdaf

I'll be doing one soon.  Prime brisket packers were $2.99/lb at Costco today, could not walk past them.  Got a pork belly too, so I can make bacon again.

bhedges1987

vb4677 said:

Ollie and Arthur would be proud of their local boy!  Good lookin' cook.  Interested to know if you butcher paper wrapped it or not...

Yep, always do!