Brisket and Burnt Ends?

MississippiCoastEgg

I plan on making my first Brisket tomorrow. I have a 14.5 lbs whole brisket for this cook. I also want to try burnt ends. I have been searching and found some wonderful recipes but, as usual, invite commet on your favorites and have a coule of questions.

I have seen several methods on temps but seems to be either a low constant temp or starting around 200 and then raising temp to 250-275 during the cook? Any recommendations or either one?

How much cokking time to I need to plan for, I noticed that I should cook to 190-195 or so and then wrap and put in cooler for a few hours?

Do you cook the whole brisket before removing the point nd cubing? or do you you cook the point longer and then cube? Favorite sauce for burnt ends?

I know lots of questions but you guys have made me very popular around the house and have always had wonderful suggestions....

thirdeye

I like starting with the low pit temps for 2 or 3 hours, I think I get a better flavored brisket and a nicer smoke ring. Then I ramp up the cooker to a higher pit temp for the remainder of the cook.

The cooking time will depend on your average pit temps during the cook. Best guesstimates are 1.5 to 2 hours per pound if you are in the 250-275 range. If you cook at 275-300 range the time per hour falls to around 1 hour per pound.

You can cook the whole brisket, then separate the muscles, putting the point back on the Egg to render down.... Or you can separate first and cook them individually. The first thing I would do is measure the length of your 14# brisket to make sure it will fit your grate. Although the seam between the point and flat might not be that obvious before cooking, it will be after cooking. I try to separate the muscles with the back of a knife so I don't cut into the flat and loose any valuable juices. Some times it takes almost no effort to separate them





I make a pretty spicy sauce for my burnt ends. You can always start with a favorite store bought sauce, then add some Wooster, and any other seasonings you like. I usually thin mine with some apple juice. I also put about 2 teaspoons of cider vinegar in my sauces to wake up the spices and seasonings.

MississippiCoastEgg

Thanks thirdeye! I hope you don't mind,. but I had already printed your page on brisket as a go by and thank you for being so kind to put them up as they are a real help to a neophyte egger like me

Ross in Ventura

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=786671&catid=1

Ross

BBQMaven

Thirdeye and Ross are spot on - as always

your comment about wrapping and holding in cooler - not needed unless you are waiting for a later serving time. I usually let my brisket rest under a tent of foil for 5-10 minutes after coming off Egg before slicing.

enjoy!

SMITTYtheSMOKER

Adam Perry lang has a great burnt ends recipe in his "Serious Barbecue" book. Cooked garlic is the key!

Texas Eggie

Thanks so much for the picture. Great explanation.

thirdeye

I forgot to mention that sometimes..... the BE's are so tasty you don't need sauce.

MississippiCoastEgg

Well finally got it on at 9 p.m. and going well so far. I will post some pics in the morning, on at 200 right now and going well I hope! Thanks folks....