KevinD Posted July 17, 2016 Report Share Posted July 17, 2016 Some may have already seen this on my "First Butt" topic but since this is brisket, I felt it deserved it's own topic – LOL! Since the brisket immediately followed taking off my pork butt this took place at night and I neglected to take a picture of the brisket going on - this due to lack of adequate light and the need to get Pele buttoned up to begin the brisket cook without temperature getting out of control. The pictures are the wrapped brisket coming off for inspection even though it felt really good and loose in my hands and then on the platter just before I rewrapped it and threw it in a cooler to sit for the next 4 to 6 hours depending upon when my guests arrive. As I begin to slice for serving I will make sure to take pictures of the brisket. If I have any of the point left I will make burnt ends out of it... 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 17, 2016 Report Share Posted July 17, 2016 I love the brisket pixs especially the wrapped one.:) Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 17, 2016 Report Share Posted July 17, 2016 Brisket looks delicious. I will be doing one next weekend, I hope it turns out as good. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 18, 2016 Report Share Posted July 18, 2016 Great bark on that brisket! Kudos. Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 18, 2016 Report Share Posted July 18, 2016 What he said Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 18, 2016 Author Report Share Posted July 18, 2016 (edited) Everyone loved the brisket. Here are the only shots I could take as the hungry hordes were waiting... The brisket passed the pull test as well as the flavor test...yum! Edited July 18, 2016 by KevinD 3 Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 18, 2016 Report Share Posted July 18, 2016 Looks great to me! Quote Link to comment Share on other sites More sharing options...
kjs Posted July 18, 2016 Report Share Posted July 18, 2016 That's a good looking brisket. Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 19, 2016 Author Report Share Posted July 19, 2016 (edited) New information for the group – I had some leftover point from the brisket, actually quite a bit. I've got Pele fired up to heat soak at 225° and then per my "Smoke and Spice" BBQ book, I'm going to make "Kansas City Burnt Ends". Nothing really special - other than starting with an excellent leftover brisket point. Just additional 3 to 4 hours on the smoker between 200° and 225° after which you can take it off, chunk it up, and sauce it as you wish… I will share pics after it comes off of Pele - should be a very good night tonight! Edited July 19, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 19, 2016 Report Share Posted July 19, 2016 Sounds very tasty, Kevin, looking forward to the pixs.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 19, 2016 Report Share Posted July 19, 2016 @KevinD - this is going to be good! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 20, 2016 Report Share Posted July 20, 2016 Burnt Ends = Meat Candy! Nice bark on that brisket, too! Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 20, 2016 Author Report Share Posted July 20, 2016 (edited) Since I'm not a huge sauce fan the brisket did not go into Pele cut up and covered in BBQ sauce to let it soak in and become like a candy coating – it sounds like some like it that way? I only used a portion of the point and put the rest in the freezer to play again on another day – who knows, I might try cutting it up next time and sauce it, and then it on the smoker just to see if I'm missing something good… A nice little crunch on some of the edges and chewiness with the additional smoking time - I know I don't have to tell this group how good it smells! Here we go: Edited July 20, 2016 by KevinD 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 20, 2016 Report Share Posted July 20, 2016 So Kevin, how did you like it, tasty I imagine.:) Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 20, 2016 Author Report Share Posted July 20, 2016 OMG - smokey beef heaven! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 20, 2016 Report Share Posted July 20, 2016 Certainly looks like sweetness on a plate to me! Very nice. Kudos! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 20, 2016 Report Share Posted July 20, 2016 19 hours ago, KevinD said: I only used a portion of the point and put the rest in the freezer to play again on another day – who knows, I might try cutting it up next time and sauce it, and then it on the smoker just to see if I'm missing something good… Yes, indeed you are. I never sauce anything, except I will do burnt ends when I have a point. It truly is Meat Candy. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 21, 2016 Report Share Posted July 21, 2016 Keep in mind it wouldn't have to be BBQ sauce. Any reasonably thick sauce that goes with meat. Maybe a Mandarin or Teriyaki sauce to have burnt ends with an Asian flair. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted July 21, 2016 Report Share Posted July 21, 2016 Excellent suggestion, Charles! Quote Link to comment Share on other sites More sharing options...
