“Burnt Ends”

After letting the brisket rest for 1 hour in a cooler the brisket was removed and the point and flat were separated.

The point is then chopped up into cubes added to an aluminum foil tray and BBQ sauce (two fat guys BBQ sauce both spicy and plain) along with drippings from the brisket are added. The aluminum tray is then returned to Bessie and allows to cook at around 250-300 for 1 hour.

Looking pretty good!

Big hit at the party.

Brisket continued….

So the overnight smoke went pretty well. However, I failed in the thermometer placement department. Both for the grill temp and the food temp. This caused the Maverick-732 alarm to go off several times in the middle of the night


my wife wanted me to point out that she was left to deal with it since I was over a neighbors house watching basketball and staying out too late as usual.

At 5:30 am I remedied the situation by putting the thermometer in the thick part of the flat and not the point (which contains for fat and cooks faster). And moving the BBQ temp probe.

The BBQ Party Q was absolutely money. Barely kicks on and off all night but holds the temp well. I bought lithium batteries (AA) for the Party Q as alkaline batteries don’t hold up well in the cold (below zero last night)

It’s now 12:20 pm about 14 hours into the cook and we are getting close. Meat at 183 degrees. Ill probably take off at 1pm. Let rest in a cooler (wrapped in satan wrap, foil, and towel) for 1 hour. Then will separate the flat and point. Point meat will be used for burnt ends (post on this to come). The flat will be returned to the cooler for slicing at the party (3pm)

See pic after 14 hours (nice bark!)

Till next time.

Prepping the brisket

Picked up a 10LB brisket from a local butcher Hemp’s meats (www.hempsmeat.com) which has been in business since 1849!

First step was to the trim the fat cap (see before and after pics). You also locate the fat vein between the fat cap and the flat and cut a slit in that. This will make it easier to locate and separate after the smoke is complete.

Also made a slit across the grain on the fat cap side so I will know how to slice the meat when done (this gets harder to see after the rub is applied)

Then injected some beef broth via syringe applied yellow mustard then used Dizzy Pig Cow Lick rub.

This will go in the fridge overnight. I plan to do an overnight smoke Friday night in between drinking beers and watching March Madness.

Stay tuned.