Brisket Point On The Mini

[MrHoss]

After a hour and a half rest....the small flat section is on the left:





This little Weber is handy.....so glad the fella that had it decided it was not capable of producing sizable amounts of bbq. I was pretty sure he was wrong then and know so now:

[mrbill]

looks great! nice smoke ring.

[1buckie]

Oh Yeah !!!

Love that part where the pieces separate.....the top of the section on the right.....just about as juicy as they come !!!!!

[BBcue-Z]

That looks beautiful!!
Perfect smoke ring and plenty juicy. I can eat that everyday

[MrHoss]

I wasn't done with this hunk of meat yet. Got off work midway through the afternoon so I decided to do lazy man's burnt ends. Normally I'd smoke the point for another 2-3 hours then cube it up and put it in a pan with beef drippings and smoke for another hour or so. Today I skipped the cubing part.



I had a water bath under the meat and over the coals.....starting with boiling water. Started with the meat naked for 2 hours or so flipping once. When it started to look as if it was drying out I added a pan with hot dripping with the fat side up, cut side where the flat was down.



This point sat in the fridge overnight then on my counter for a good hour coming to room temp before hitting the smoker. I have done burnt ends right away - ie. removing the brisket from the cooker and slicing off the flat and returning the point to cook more. Thing is I prefer the way I did it today. Something about the meat being in the fridge for a time between cooking phases makes a better product. I have only done about 35 brisket cooks and even fewer "burnt end" cooks but it something I have noticed.



One day soon I will drive down to Michigan and bring @LightningBoldtz a brisket point or two and do some burnt ends up on whichever of his Kettles he chooses. Eating this tonight L.B. I was wishing you could have some.....a damn good batch it was. I will bring along enough for us to feast and still leave leftovers. My wife had grilled cheese with fresh burnt ends inside and loved it.

[LightningBoldtz]

looks awesome and can't wait.....

[1buckie]

"Thing is I prefer the way I did it today. Something about the meat being in the fridge for a time between cooking phases makes a better product."

Absolutely !!!!

I've got a theory that the fat going from cold or cool to a heated, quick render state, esp. after being held chilled for a time, makes something extra (something, perhaps un-scinetifically extra) happen.....