I am going up to see MacEggs on Saturday and decided yesterday that some brisket burnt ends would be a nice thing to take. Picked up a 6.25 pound Angus point and this morning separated the small flat section for the point, injected with some beef broth and then dusted with a salt, pepper and granulated garlic.
I was cleaning the legs and triangles of my Aristocrat and Dolly...my new Yellow 18 while cooking:
The brisket is on the mini WSM and I did burgers on the Green 18 OTG. I added crumbled blue cheese to the burgers:
I am using bourbon barrel chunks on top of Coshell and a bit of RO lump. Internal on the small piece here is 192f and the bigger one 184f:
I'll add some more shots later........