National Brisket Day (+/-) (May 28) landing thread for that meteorite you created-

bhedges1987 said: I

saluki2007 said:

Just pulled. I want to do burnt end. How long should I let it sit before separating?

Depends if your planning on eating them with the rest of the brisket. If so, let it cool for 20 min and separate and FTC the flat. Season the bottom side of the point again.  Put the WHOLE point back in the cooker for 2 hours unwrapped and 1 hour wrapped with butter. Rest for 20-30 and then cube. If you want put sauce on the side for dipping. 

The goal for burnt ends is to replicate the edges of a brisket that have the most bark. So your trying to put more bark on the meat. 

Edit* I think they're better when you let the whole brisket FTC or whatever you do. Separate the point when your serving the flat. Then put the point back on and serve it at a later time. IMO this ensures a really good flat if cooked right. 

I kind of did what @bhedges1987 suggests for burnt ends on Friday on a 16 lb SRF Brisket trimmed to 13 lbs.  Came out AWESOME. 

GreenEggs_n_HamRadio said: no

It took 17 hours, but it finally made 195 internal temp....


Looks ok for my first ever attempt at brisket:


I resisted the urge to sample, and got it FTC'd, so I won't know for a couple more hours if this was a success, or if I found a way to "not do a brisket."

Thanks to everyone here for all the inspiration and information!

Looks good, but did it probe like butter before wrapping?  Don't just go by temp alone.   Looking forward to seeing sliced photos. 

Lots of great looking food. I've been inspired, just ordered my first SRF brisket. Looking forward to next weekend.

Yo @The Cen-Tex Smoker, my flat slices never pass the bend test/hanging over the finger test, etc.  The thickest part of the flat is usually between 192-200 when I pull it, but after 2-3 hrs of BP, towel cooler, the slices seem dry and dont pull apart too easily.  These are all prime I'm cookin.  Any thoughts?  I think @lousubcap mentioned earlier they probably need to go longer, I just get nervous taking the primes to 205.  All cookin around 260-275 dome.

You seem to have the Austin secrets...  Any thoughts? 

Thanks man,

Here' mine.

Didn't get any pictures of the burnt ends, but they were very good for being my first.  The flat turned out great. I think I'm going to switch to a commercial rub from now on though. Haven't gotten the bark and constant taste from my "homemade" rubs. 

saluki2007 said:

Didn't get any pictures of the burnt ends, but they were very good for being my first.  The flat turned out great. I think I'm going to switch to a commercial rub from now on though. Haven't gotten the bark and constant taste from my "homemade" rubs. 

That bark is awesome. What is your homemade rub? 

lousubcap said:

I'm not seeing cubes for burnt ends am I?  
BTW- definitely retained the moisture. Great groceries but tending the fire all day with adult supervisory beverages does bring a few challenges.  As mentioned above, better to be seeking shoes vs pants.  

No way. I just cube up the ends so everybody gets a bite of the good stuff. Little board snacks as you cut

The walk of shame has been completed. The shoes have been returned. 

saluki2007 said:

@The Cen-Tex Smoker this time around it was equal parts kosher salt and black pepper. Then splashs of garlic and onion powder. Ive only used a binder one time. Maybe thats what im missing. Never use them on my pork products so figure why would i on beef?

I don't like salt and pepper as a rub. Too bland. Try the rub from chef steps and their smokerless brisket video. It's a little more complicated but adds a ton of depth. Gives a great bark as well. 

300 gSmoked salt200 gBrown sugar120 gChipotle powder
or smoked paprika
 100 gBlack pepper 45 gMustard powder 30 gOnion powder15 gGarlic powder

Got a late start. 13# went on at 11:15pm yesterday. Currently sitting at 178. I normally don't wrap anything. But, I might this one. 

Nine times and I finally got it right. 

LBGE
Royal Oak lump and cherry chunks stuffed to top of fire ring.
Drip pan - no liquid
15 1/2 pound prime packer from Costco
50/50 coarse salt and pepper
225 degrees
Fat side down

Started on Sunday @ 3:00pm



(Probes aren't touching, just looks like it.)

Stalled @ 162 degrees sometime around 1:30am. 
Wrapped in foil. First time I have wrapped.

Hit 198 degrees 4:30am. Removed part of the point for burnt ends. Cooked that for 2 more hours. Added 50/50 salt pepper to where I removed point. Rewrapped brisket in foil then towels and placed in cooler. Meat wasn't as red as it appears in the picture. Operator error, I guess.



Served for breakfast @ 6:30am!



Came out great. The only thing I did differently from my 8 previous disasters was that I wrapped at the stall. 

On the greatest brisket cooking device I have ever used.
Remember the families and friends to which this day is so important. They are the real heroes.
"Patriotism is supporting your country always, and your government when they deserve it"
Samuel Clements.

The Cen-Tex Smoker said:

I'm glad she did. I was being a wuss. It's looking freaking awesome and the whole neighborhood smells like oak and brisket. 

Yesterday was the first time I had neighbors wandering over to see what was cooking. They said it smelled too good not to come see. The fun part is all the homes in my neighborhood are on 3 acre plots - the smell was drifting I think... Fun stuff.