Brisket and Burnt Ends

[MossyMO]

Started with a 14 pound untrimmed brisket, injected with homemade smoked au jus from the prime rib cook a week ago and refrigerated the brisket overnight, then trimmed and also seasoned with Tatonka Dust.


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Had the WSM holding steady between 235º and 250º the entire cook smoking with cherry.


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Here is the brisket about 7 hours in just prior to separating the point and foiling the flat to go back in the WSM.


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Burnt ends from the brisket point were made with Tatonka Dust, brown sugar, Blue Moon - Belgium pale ale and a little Plowboys Sweet 180 was added right before serving.


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A hash-brown casserole and sweet corn brushed with garlic olive oil and seasoned with Big Poppa's Jallelujah Bacon Jalapeño rub on the grill with a foiled pan on burnt ends on the lower rack with the brisket was resting in a cooler, this brisket cooked a little over 11 hours.


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Brisket being sliced...


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and now plated...


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and a close up for your viewing pleasure.



Thanks for looking!

[Fo Sizzle My Nizzle]

Now that is a good lookin brisket right there!  Well done!!

[edhead35]

Wow, nice work. I love me some burnt ends.

[glrasmussen]

Wow! I want to try brisket, I have never had burnt ends, only enjoyed pictures...I want the Rub for the corn! Here in MN they have a light palet, never see that stuff...

[kendoll]

Damn Marty that brisket looks great. I really need to make burnt ends again after my last attempt using (waaay) too much sauce.

Ken

[Golly]

is that what the tatonka dust looks like
im yet to use my packet
looks like i have a recipe to copy

[feeshrman]

Looks delicious, love me some brisket


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