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Thread: A Brisket Cook

  1. #1
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    Default A Brisket Cook


    The Crappie and Bluegill Fishing this year is good. Not a banner year, but my freezers are stacked full even though I have given away many fillets to those who don’t or can’t fish. My favorite hobby is obviously Fishing, but Cooking is an absolute joy and necessary part of my life. The summer chores (Honey-do list) have been piling up and one way to take the sting out of not getting to fish over the weekend is to smoke a protein while plodding through my indentured servitude. About a month ago I visited Texas and saw this at Walmart
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    Brisket for under 2 bucks...what? At a local wholesale club I pay over 3 bucks a pound. Location Location Location, more cows in Texas I guess. Anyway, we ate at Black’s BBQ in Austin and I did enjoy the brisket and homemade sausages there.
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    Fast forward a couple weeks and we visited Jasper GA for a wedding at Big Canoe Resort. We were in charge of babysitting the grandchildren and ended up at Bubba Q, where again I sampled Southern Brisket.
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    No plate shots as we had our hands full with these monsters but the barbecue was good. So while pressure washing, field dressing the basement and storage building, I managed to procure a 15lb Choice Brisket and throw him on the smoker.
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    Salt and pepper made up a simple rub, and after 10 hours at 235-250 degrees I took my first peek.
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    Internal temps were only 175, so in two more hours he pushed through the stall and arrived at 195, exactly 12 hours from the start.
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    The bark was set, so after a brief rest I separated the flat from the point, and sliced the flat against the grain for maximum tenderness.
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    I cubed some of the point for the platter, but the majority of the fatty point was cubed then returned to smoker to make Burnt Ends.
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    If you have never experienced burnt ends, you need to try some. The cubed point is returned to the smoker with more rub and sauce then cooked for up to 4 more hours, further reducing the fat content and leaving chewy smoky saucy nuggets of beef goodness. This is my wife’s favorite part, and you all know that old saying! Plated shot, no ovens or microwaves were harmed as I threw the twice baked taters on the smoker also!
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    Not a bad weekend, but no fishing either!


    Sent from my iPhone using Crappie.com Fishing mobile app
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  2. #2
    Slabprowler is offline Crappie.com Legend * Crappie.com Supporter
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    Great looking stufff! They say their is an art to cooking brisket! I haven’t ever tried to cook it I guess because I haven’t ever found it that cheap! But I sure like to eat it when it’s done right! Never heard of the burnt ends and couldn’t imagine eating anything burnt! But my wife likes everything chared! Good job!
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  3. #3
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    "G" is offline Super Duper Moderator - 2012 Crappie.Com Man of the year & 2018 Crappie.com Decade of Exceptional Service Awards * Crappie.com Supporter * Member Sponsor
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    Looks great

    Sent from my SAMSUNG-SM-G891A using Crappie.com Fishing mobile app
    I have spent most my life fishing........the rest I wasted.
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  4. #4
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    Burnt ends aren’t really burnt, or even charred. My smoker temps stay relatively low, below 275, and really you are just double smoking the point. This part of the brisket is much fattier, and by further reducing that fat the meat left becomes fall apart tender. Adding sauce and rub and more smoking intensifies the flavor and color, giving it a burnt look, but not burnt, just “more smoked”. The joint in Jasper serves them as an appetizer and were not too bad.


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  5. #5
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    Really looks delicious, Stan. Just proves "low-n-slow" is the way to go. Great pics and post, I can almost smell it. Thanks!
    Pass the "Sportsman Baton" on before you're gone, promote values for others to hunt and fish upon.
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  6. #6
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    Now I got to buy and smoke a brisket ---- see what you started.
    -------> "Go ahead --- leave me on the dock --- see if I care" <-------
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  7. #7
    Slabprowler is offline Crappie.com Legend * Crappie.com Supporter
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    Now I’ve got to locate some Burt ends the more the smoke the better ! I looked up Burt end and realize what a delicacy they would be! Thanks for sharing!
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  8. #8
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    I can't believe you found it for less than $2 a pound ! The price up here in Yankee territory is outrageous. [ Indiana ]
    Looks really good

  9. #9
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    Some good looking stuff there. Yum!
    LittleJohn

  10. #10
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    What type/brand smoker do you use? Cost aside, do you feel any one type/brand is better than other ones? What is used for heat, elec/wood? I have a big unit that will cook 100#s+, but would like to get something smaller for more frequent use. Thanks for any comments or info!!!

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