17 LB Brisket is what's for dinner

[WCTaxidermy]

I found a fantastic CAB full packer brisket at Cash & Carry so decided to buy it.  I let it wet age for 3 weeks and decided to BBQ it tonight on my Pellet grill.  I forgot to take pic's of the rub being applied.  It was a long smoke, 15 hours but it was well worth it.  It turned out very tender and moist.  I took the point and made burnt ends out of them and that is what we had for dinner tonight.  I didn't take pic's of the point because the wife and I were starving since it took so long to cook.  Here are some pic's of the cook.

It's ready to be pulled and wrapped after IT reached 160.


Wrapped and ready to go back on the grill.


I removed the point and made burnt ends.  This is the flat with the point removed, sliced and ready for sandwiches this week.  The rest will go into the freezer for later.

[buglebuster]

 

[dogtuk]

Nice Job on the brisket nice smoke ring looks great and I bet it tastes even better

[KopperBuck]

Killlllllllllllllllllllerr. How long did you throw it back on once it was wrapped? How much higher of a temp did you hit?

And what are burnt ends? Good looking stuff man. Damn.

[h20hunter]

Burnt ends are the little corners and tips that get way strong....to strong for some but not me. Love 'em.

[KopperBuck]

I love the burned stuff too, just made it sound like he "made" burnt ends, like there was some other preparation other than burning them.

[snowninja]

Nice. I did a 12lb brisket from C &C last month. Need to do another!

[WCTaxidermy]

Killlllllllllllllllllllerr. How long did you throw it back on once it was wrapped? How much higher of a temp did you hit?

And what are burnt ends? Good looking stuff man. Damn.

KB, I wrapped it at 160 degrees.  I then took the internal temp. it up to 190 and started probing every 20 minutes.  This one got pulled at 201.  I then let it rest 3 hours in wrapped blanket then sliced.

Burnt ends is actually another preparation in itself.  On a full packer brisket like this was, after it is cooked and you pull it off your grill, you separate the point from the flat before you wrap to rest.  You wrap the flat and let it rest.  While it is resting, you take the point that you just separated and cut it up in 1 to 1 1/2 in chunks.  You then put the chunks in a shallow foil pan and pour a light coat, (about 2-3 tablespoons full) of "finishing sauce" and a sprinkle or two of your rub in it.  Mix it up really good and throw it back on your grill for another 1-2 hours of smoke at 275-300 degrees. 

What this does is turn the other edges into burnt ends and gives them more smoke as well.  Pull them off the grill and let them rest for 15 minutes (if you can wait that long) and enjoy.  They are one of the best tasting treats off a brisket that you can have.  If you time it right, the burnt ends get done about the same time the brisket comes out of it's rest and ready to slice for dinner.

Hope that helps.......John   

[Austrian Hunter]

Nice 

[Blacklab]

MMMMMMMMMMM beef  smoke ring is solid  .

[whitey]

Dirty Dog. Im stuck in Freakin japan eatting fish heads and sticky rice and you go and post them awesome pictures.
Nice job on that lovely piece of beef.. I thought I could smell the smoke from here.
Enjoy.
Whitey..OUT!!
Fly home monday afternoon and thats the first thing Im going to do is fire up My "Iron hog"

[newred]

This looks awesome. Looks like you got a really good smoke ring. 17 pounder is a big one the biggest i've done was a 13 pounder. I've been burning through the bulk meats ever since May when we bought the Green Mountain Grill.

[Maligator]

Man o Man does that look good. Sitting here drooling a bit and thinking how good that must have tasted...

[BOWHUNTER45]

My mouth is watering 

[Soldier5]

Mouth is watering...stomach is growling...all the way from Afghanistan.  Can't wait to get home and eat some real food again.