Brisket with Burnt Ends

Discussion in 'Beef' started by bison, Jul 28, 2013.

  1. bison

    bison Fire Starter

    This was my 3rd attempt at doing a brisket and I must say this one turned out the best yet. I had a lot riding on this one too because the inlaws were coming over for dinner. I have a Smoke Hollow electric smoker and used the AMNPS for the first time. After some air flow issues I managed to get the AMNPS to give off plenty of great smoke. What a great product.

    Brisket pre-trimmed

    After a light trim I added an equal parts salt and pepper for a rub. I also injected it with beef broth. Very simple I know but it worked out great.

    I had it unwrapped in the smoker at 230 degrees until the IT was 170 then I wrapped it in foil until it finished to an IT of 195. After the smoker I placed it in a cooler with towels for 3 hrs. I removed the point and cubed it up and placed them in a foil pan with the juices from cooking. I smoked the burnt ends for another 11/2 hr.
  2. geerock

    geerock Master of the Pit SMF Premier Member

    Sometimes simple works the best..... especially with beef. Looks great!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks like a lovely afternoon was experienced in Minn today!Looks delicious.Hope you enjoyed all that smoke!

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