Thread: Sausage and Smoke Cooking

Mike, no Burnt ends? i see that point still on there, gots to have some Texas candy. ill post later today and show you,, i have some brisket and ribs going on in about an hour to have for dinner with the guys. Tc by the way its looking pretty good

Separated and carved as she sat.
Would love the burnt ends techniques tc!
I find the edge of the point like candy but have yet to do anything fancy with the tips.
Actually, was a little dry I think compared to my last.. at least the flat was..
17 lbs raw, ran the smokers at 225 and wrapped it after 8 hrs fir the final 6.
Pulled at 205 core temp. Rested for 4 hours.

some times brisket can be dry no matter. it is a lesser cut of meat and the flat doesnt have no where near the fat as the point, i have never wrapped for that long,, i would think that will soften the bark to much. did you rest it wrapped up in towels and in a dry cooler? i usually dont wrap a brisket till its at 195 ,, barked up and mostly done, cut off my point and trim up the flat and start the Burnt ends. its really simple Mike, shallow aluminum pan,, cube it up fat and all ,,, some thinned out Sweet Baby Rays BBQ sauce that i thin with beer. back on the grill for a couple more hours to turn them into sticky sweet morsels of Gods appetizers! Dave i,m sure has a couple of ideas too. he knows BBQ. also if you didnt get enough flavor from your rub sprinkle in some more now. with brisket its a simple rub, salt , pepper, little garlic salt and some onion powder

carve it when ready to eat, fat side up for carving. oh forgot the Texas crutch, if you want to be assured of moist brisket, wrap the flat with a little apple juice or beef broth the seal it and rest Tc

The key I've found to a great brisket, starts when buying it. If it isn't jelly in the package, it will never get tender and moist......PERIOD!
I deal with this since most times I buy by the case, so take what ya get.

Now I don't wrap at all anymore, i used to. And as Tc said, I wrap when the bark is very well set. I used butcher paper instead of foil though. After it gets good and greasy, the paper still holds the juices to an extent.
Also, I rest for no less than 10 hours. I've found this to really help the flavor and texture. In the oven at 170 in a pan covered in foil. Helps get the cook done without staying up all night. As well as I'm more relaxed and ready when it comes to service time

Tc is spot on with the burnt ends, there's more than one way to skin a cat, but they all don't work as well as the proven way

MERRY CHRISTMAS!!!!!!!!! Looks like you nailed that one Mike

Yes for sure butcher wrap is the only way to go.

well this is a picture i just barely got the coyotes were hungry

Ahh I see, so the points all chopped up in a sauce to stew,, looks awesome..
Tonight’s smoker sacrifice.
17 lb turkey at 225 with hickory wood for smoke.



6 hrs later a do
A delicious dinner with my mom, sisters clan and my own all round the table..
Hope you all enjoyed your day, and evening with people you love.

You guys are certainly an influence.

Good or bad I haven't yet decided but I am leaning towards good.

For a moist brisket I try to find the most marbled one I can. Doesn’t seem to matter how much fat cap it has if there’s no fat in it it’s difficult to keep it moist. I did 7-8 briskets this year and by far the super marbled ones out performed everything else. The last few I separated the point and flat. The point seems to get done a couple hours before the flat makes less complications for burnt ends, more surface for bark. I don’t wrap either. When I feel the bark is where I want it I slather it with butter and it stops bark formation.

Crap now I want brisket.

Some chicken with jalapeno and cotija cheese.