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Brisket Point Burnt Ends

smbishop
smbishop Posts: 3,053
edited September 2020 in EggHead Forum
Out of the freezer, into the fridge for a day, into SV at 145 for 2 hours, onto the Egg, indirect at 250 for about 1.5 - 2 hours.  Added some sauce near the end.  Turned out fantastic!












Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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Comments

  • Foghorn
    Foghorn Posts: 9,830
    Nice!

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Wooderson
    Wooderson Posts: 354
    Damn i wish i was more supportive of sous vide cuz that looks yummy Clark.   Is sous vide where it's at???
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  • JohnInCarolina
    JohnInCarolina Posts: 30,936
    I bet.  All around solid use of tools!  I like this kind of thing.
    "I've made a note never to piss you two off." - Stike
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  • loco_engr
    loco_engr Posts: 5,765
    Wooderson said:
    Damn i wish i was more supportive of sous vide cuz that looks yummy Clark.   Is sous vide where it's at???
    His name is Scott
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • smbishop
    smbishop Posts: 3,053
    edited September 2020
    loco_engr said:
    Wooderson said:
    Damn i wish i was more supportive of sous vide cuz that looks yummy Clark.   Is sous vide where it's at???
    His name is Scott
    Yes, it is!

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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