KANSAS CITY brisket with KANSAS CITY burnt ends

[jake0531]

Can you tell by the title what team I’m rooting for isn’t he super bowl?
Life long chiefs fan here (25 years old) so I thought what better thing to do while rooting for the chiefs in the super bowl for the first time in my life, is to smoke my first brisket this weekend. (Don’t worry we have plenty of backup food getting made as well)
I’ll be doing this thread as I go. It’s now 11pm here in Kansas. Starting with a 12lb packer from Kroger. Got it all trimmed (A few shiners for my first time trimming a brisket) and wrapped in some plastic wrap and put back into the fridge. Plan is to rub and throw it on the pit at 5 am tomorrow. I’ll be running it at 275 with hickory. Hoping to be done by 3, slice the flat off and let it rest in a cooler for a while, and cube up the point for some KANSAS CITY burnt ends. I’ll be rubbing the whole thing in Meat Church Holy Cow, and using Smoke on wheels bootleg bourbon, a KANSAS CITY style sauce for the burnt ends. Here’s to hoping for a successful cook, and successful Super Bowl!

 

[jcam222]

I’m a Browns diehard but did attend two years of high school in Independence MO. For tomorrow I’m in on Go Chiefs!.

 

[tropics]

You r off to a good start
Richie

 

[jake0531]

And we’re off! Brisket on at 5 am, pit temp 225, and finally after almost a year I’m pretty excited to put my inkbird into-4xs to some real use. I stuck a temp probe on the grate on each side of the brisket to monitor which side is running hotter in case I need to flip it around later

 

[jake0531]

I know in my previous post I said I’m going to run 275 but I put it on at 225. I am going to bump it to 275...once I wake up later. I’ve yet to run my pellet grill by itself over night and still a little Leary if anything catching fire by chance. Hence the temp probes. I set a high temp alarm Incase a fire does get started and also a low temp alarm Incase of a pellet jam or power is cut somehow. I’ve had this grill over a year now and never had an issue (Knock on wood) but there’s a first time for everything and I don’t want to wake up and grab my kids cause half my house is on fire. So, until I wake up in a bit, we will roll at 225, then it’s on to 275 to finish out the cook

 

[xray]

Looks like a good start. Good luck with the brisket and your Chiefs. I’m rooting for them too. I’m a Skins fan but I respect Andy Reid and want him to win the big one.

 

[SmokinAl]

Great start!
Looking forward to the finish pics!
Sounds like you have a solid plan!
Al

 

[jake0531]

Great start!
Looking forward to the finish pics!
Sounds like you have a solid plan!
Al

Thanks Al! Question for you. To make the burnt ends once the brisket is finished should I immediately slice the point off and then wrap the flat to let it rest, or should I rest the whole thing first then slice the point off to make the burnt ends?

 

[gmc2003]

Looks like your plan is coming along well. The brisket looks great. I've only made brisket BBes once and I let the whole packer rest wrapped until about 160*. Then I separated and cut the point into BBEs.

Good Luck and go Chiefs

Chris

I’m a Browns diehard. For tomorrow I’m in on Go Chiefs!.

Wow Jeff, I kinda feel sorry for you

 

[Smokin' in AZ]

Lookin good so far, Go Chiefs!

John

 

[jake0531]

4 hours in and just looked for first time. Looks great, developing good bark and color. I was mainly checking to see if I needed to spritz it with something but it doesn’t look like it’s drying out at all. I’ll check back in another hour to see where it’s at and if I need to wrap yet.

 

[jake0531]

5 hours and color and bark was pretty much where I liked it so into the foil she went. Temp in the flat was reading 155-160.

 

[jake0531]

6.5 hours in. Had to move the temp probe in the brisket as I think I was in a fat pocket. Moved it and double checked the temp to verify. All is well. Sitting at 183 internal right now.

 

[jake0531]

8 hours in and hit 195. Separated the point and flat, wrapped the flat back up and put it back on the pit. Cubed the point up, out honey, killer hogs THE bbq rub on and smoke on wheels kc bootleg bourbon sauce on and mixed it all up to coat all sides. Back onto the pit, 275, check in 40 minutes on burnt ends. Monitoring flat with temp probe

 

[jake0531]

 

[jake0531]

Right at 9 hours now and the flat is done and resting on the counter for a few minutes before it gets thrown into the cooler with towels. Burnt ends are probably 30ish minutes away from being done still.

 

[jake0531]

Final results are in per my wife and I:
Burnt ends, great flavor, the tenderness wasn’t there that I wanted but she enjoyed them a lot. The flat had excellent flavor and bend and pull results, but just a tad on the dry side. Overall for my first brisket I could’ve done worse but definitely will make for a great game meal! Here’s to hoping for a good ending with a CHIEFS WIN!

 

[jake0531]

 

[SmokinAl]

That brisket looks fantastic to me!
Al

 

[Bearcarver]

Oh Yeah!!!
Burnt Ends & Flat slices look Great, Jake!!
Nice Job!
Like.
BTW: Chiefs Look Great too!!
Shoulda made 4 more Briskets, in case Andy stopped over for a Snack!!

Bear