Food Smokers and Smoking Tips/Tricks/Techniques

Perfect. That is what i thougt and that second picture summed it up for me.
Thanks again.

 

I think what makes burnt ends burnt ends and not just cubes of point meat is that they are cooked twice: once as the whole point, then cubed and put back on the smoker with some sauce and then cooked till sauce "sets"
This is based on my admittedly limited understanding of brisket lore tho lol

 

Limited? That's a full understanding.

Spot on!

 

Coming soon
Damn you weber
Wife's gonna kill me

 

That looks sweeeet

 

The burnt ends are just that the ends of the meat that is cooked/burnt more compared to the rest of the meat. They are not pieces of meat cubed and cook again unless you are trying to make faux burnt ends. While the flat of a brisket has more of a "burnt end" because its flatter the point, left and right side outsides of the brisket can also have burnt ends. Really the exterior of the brisket, ribs and or pork shoulder is a burnt end.

 

I disagree but I know both taste good

 

Just now getting a couple of 16 lb briskets in one of the drums for tomorrow's event. Battled some pretty dirty smoke when the pit got started. Much worse than normal. It tailed off a bit, but got fussy when the meat went in. Here's to hoping the first half-hour isn't a bitter one!

 

Where'd you score that one?! Likes me some red

 

Comes out November. Limited so check with your local weber dealers like ace hardware etc

 

Definitely gonna set a reminder for that one. Thanks. And also... Damn you... And Weber

 

Damn grill addicts. I added it to my phone calendar earlier for November 1st

 

Smoker humming along nicely. I actually dialed it down a little (was cooking at 275*) because I'm ahead of schedule. They'll be getting a long rest anyways, so no need to rush through this last part. Butcher paper wrap is coming shortly.

It sounds like @RickS is going to come out, so I have a little pressure on me .

Damn I've missed doing this, though.

 

We're missing it too... no peekchurs...

 

It's grunt work at the moment.

 

my day will consist of day napping then back to work tonight to scour the interwebz for grill dealz

 

Also need to buy me some vacuum canisters to split the rub up. Need to taste it. I can't confirm or deny I've had the rub for two days and haven't tried it

 

I have a whole packer and giant pork belly for next weekend already in possession. Getting tough to hold out though.

 

It will be a good day, but long! It started about 7:30 pm last night.

Your t-bone looked good. Was that an early bird breakfast? I like steak in the morning.

I just hit the 24 hr mark on being up and we don't start serving for 4 more hours, so I'll be jealous of the napping soon enough!

Good luck on the grill hunt. I quit.