Brisket and chuck burnt ends

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Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
909
Southeast Michigan
I saved some cubes from my last brisket point.. tossed in fresh smoked chuckie cubes.. did some sauce modifications and added fresh rub..
Sauce was sweet B.R. original but I did run low.. I had some left in the bottle so I mixed in Apple cider vinegar and ketchup.. a dash of Mexican hot sauce.. tasted good with the stuff in the bottle left over..
 
Burnt ends on.. shut dampers Down because it was at 300 after I had the lid back on with the grub.. at about 285, 20 minutes in. Gonna go shut the intakes all down to a crack in a second.
 
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This ECB is dialed in big time.. or I just know how to run it.. anyway. Still in the 230's.. Few more minutes to eat..
 
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Smoked sweet potato till soft then peeled skin and mashed with butter and a sprinkle of salt.. Brussels sprouts butter and salt after steaming. Good stuff.
 
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Little cumin in this rub works.. all the seasoning makes the Brussels sit off to the background.. Smoked sweet potatoes are actually caramelized a bit.. sweet.. buttery..
 
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They look delicious!

That's a great looking meal!

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  Al
 
[emoji]128293[/emoji][emoji]128293[/emoji][emoji]128293[/emoji][emoji]128293[/emoji](x)

4 flames out of 5 [emoji]128077[/emoji]
 
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Whew that is a beautiful pan of Meat Candy my friend! Very nice job! I like the finishing sauce you created!!! That is half of the fun, taking whatever you have and creating something epic! thanks for the QVIEW!
 
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