Brisket and burnt ends

[bsooner75]

Blue cranked out a pretty dang good flat and some dang good burnt ends today. First time separating the point and flat and it turned out well. Last minute ABT's as well because be had a couple leftover jalapeños and almost enough bacon to wrap them in.




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[woodenvisions]

Mercy Mercy !!!

It ALL looks awesome, I can almost taste the brown sugar in those beans !!
If I misspoke, please just let me keep dreaming about the brown sugar part, lol !!

Potato salad ? Or Egg ??
Either way, they both Rock !
Those burnt ends are picture perfect, one thing I've still never done, but it's getting close that's for sure..
As for the ABT's, I'm still guilty of never making or eating them.

Wow...I'm really slacking !!

[OldUsedParts]

I think Sooner is trying to syke us out with the Labor Day Throw Down just around the corner - - - AND IT'S WORKING I too have never done the burnt ends and ?why? I have no idea. Something that looks that delicious should be ATTACKED

[woodenvisions]

SLACKER ^^^^^^^

LMAO :):)

[bsooner75]

Thanks guys.

The potato salad was made by my MIL and it was excellent. The beans were Bush's original that I dressed up Malcom Rees style. Good and easy!


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[woodenvisions]

Please forgive me, ...Malcolm Rees ??

PS, Roll that beautiful Bean footage...

Lol, I always wanted to say that !

[OldUsedParts]

hope you feel better now - - -

[bsooner75]

My fat fingers… Malcom Reed. He has a website and YouTube channel. How To BBQ Right. He does some good stuff.


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[woodenvisions]

Lol, the ( d ) instead of the ( s ) still had me clueless till u splained..

I'll check him out definitely.
Thx for that 411

[Russ]

Great colour on the meat, great pics as well, texture looks perfect. As you were.

Russ

[Swamptrout]

Burnt ends look super delish.

Malcolm reed does a ton of great cooks.

[bobcat1]

Dadgum! I'm stuffed but I would founder on that.

[outlaw]

WOW!!!

Burnt ends are one of my favorites. Care to share your time and temps with us on those?

[bsooner75]

250 until flat reach 195. Finished separating and cubing point then rubbed sauced and returned for 90 minutes. Pulled flat at 203. Whole thing was around 10 hours.

Thanks for the compliments!


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[txsmkmstr]

Ya done good... Those burnt ends look fabulous.

Question..... so you pre-split the point/flat before cooking????