Brisket and burnt ends

FLBentRider

FLBentRider

New member
I started with a 17lb brisket, added "salt lick clone" a 3/3/1/1 mixture of salt/pepper/garlic/cayenne
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Almost done. At this point (lol) I separated the point, chopped it up and re-seasoned it, then back on the MAK
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Done!
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Thanks for looking.
 
RickB

RickB

New member
WOW! That looks great! Would have liked a little more detail though. Burnt ends are the bomb!
 
Pappymn

Pappymn

New member
Looks real good Bent. That bark is awesome. Would have thought you had some sugar in that rub based on that great color.

Was it moist?
 
FLBentRider

FLBentRider

New member
We had guests so I missed the photos of the plate and the finished burnt ends.

No sugar was harmed in the making of this brisket. No foil was used either.

Final It was ~200, moist and delicious!
 
CDN Smoker

CDN Smoker

New member
Scooter,

Where Burnt Ends come from (what part of the brisket), kinda like babies. I am old enough to know they don't come from a stork, lol
 
scooter

scooter

Moderator
OK, much less complicated an explanation than where babies come from! lol
A whole packer brisket has 2 muscles, a flat and a point. The flat is, well flat, and is less marbled than the point. There is a very thick fat vein that separates the flat from the point.
The point has lots of internal fat marbling to varying degrees. It's from the point where burnt ends come from.

08_Raw_Fatdown_02.jpg
 
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