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  • Brisket and Burnt Ends

    Started with a 14 pound untrimmed brisket, injected with homemade smoked au jus from the prime rib cook a week ago and refrigerated the brisket overnight, then trimmed and also seasoned with Tatonka Dust.


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    Had the WSM holding steady between 235º and 250º the entire cook smoking with cherry.


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    Here is the brisket about 7 hours in just prior to separating the point and foiling the flat to go back in the WSM.


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    Burnt ends from the brisket point were made with Tatonka Dust, brown sugar, Blue Moon - Belgium pale ale and a little Plowboys Sweet 180 was added right before serving.


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    A hash-brown casserole and sweet corn brushed with garlic olive oil and seasoned with Big Poppa's Jallelujah Bacon Jalapeño rub on the grill with a foiled pan on burnt ends on the lower rack with the brisket was resting in a cooler, this brisket cooked a little over 11 hours.


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    Brisket being sliced...


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    and now plated...


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    and a close up for your viewing pleasure.



    Thanks for looking!
    --- --- --- --- --- --- ---
    www.OwensBBQ.com


  • #2
    Oh My, That's a Beautiful looking Brisket Marty. Everything looks awesome... Have some awesome cook ...
    God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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    • #3
      Makes my mouth water just looking at it! for a great cook!

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      • #4
        Damn fine job,Marty.
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        Certified Sausage Head

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        • #5
          well done sir!! looks like you are getting the hang of the WSM!
          Brian

          Certified Sausage & Pepper Head
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          • #6
            Best cook I've seen in awhile. And cherry wood is my favorite for beef. Great sides too! Did I say

            Great cook Marty!
            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
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            • #7
              Hot Damn Marty!!!!
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              • #8
                Wow, pictures say it all !!
                * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

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                • #9
                  Marty, I'm friggen starving now after seeing those pica. OMG does that brisket and burnt ends look good. poi-nuts
                  Smoke it.. and they will come!

                  Rob
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                  • #10
                    Marty, where do I start? OMG, that's a nice looking brisket. Think you got the WSM figured out. The burnt ends look fantastic too. No doubt the Tatonka dust made it all taste delicious.

                    Love corn on the grill. Never heard of that seasoning. What did you think of it? Need more details on this hash brown casserole. Can never have too many recipes for that stuff.

                    Oh, and I had a cart just like yours. Got it on clearance at Menards. Always brought the cutting board inside and kept the cart under a cover. Had it for about 3 years. This spring a big pile of snow fell from the roof and smunched it. Better that, than some of the more expensive stuff. Still sucks, I miss it. Real handy.
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                    • #11
                      .... That is all
                      - gager-

                      -aint no thing but a chicken wing

                      -let's smoke some meat

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                      • #12
                        Originally posted by RowdyRay View Post
                        Marty, where do I start? OMG, that's a nice looking brisket. Think you got the WSM figured out. The burnt ends look fantastic too. No doubt the Tatonka dust made it all taste delicious.

                        Love corn on the grill. Never heard of that seasoning. What did you think of it? Need more details on this hash brown casserole. Can never have too many recipes for that stuff.

                        Oh, and I had a cart just like yours. Got it on clearance at Menards. Always brought the cutting board inside and kept the cart under a cover. Had it for about 3 years. This spring a big pile of snow fell from the roof and smunched it. Better that, than some of the more expensive stuff. Still sucks, I miss it. Real handy.
                        The Jallelujah Bacon Jalapeño rub is good, prefer it more with veggies; really like their Money, Happy Ending and Desert Gold rubs!
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                        Hash Brown Casserole

                        2 (16oz) containers of sour cream
                        2 ½ cups cheddar cheese
                        6 ounce bag of bacon pieces
                        1 package Ranch Dip mix (be sure it is the Dip mix, and not the dressing mix)
                        1 large 30 ounce bag frozen hash brown potatoes – shredded kind

                        Combine everything put the hash browns first to be sure that the dip mix is mixed in, then add the potatoes. Spread into 9x13 pan and bake at 400º for 45-60 minutes.
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                        We got our cart clearance priced at Menard's also!
                        --- --- --- --- --- --- ---
                        www.OwensBBQ.com

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                        • #13
                          Wow !!! You're killing me, Marty!!!

                          Looks Fantastic, especially the Plate and the Close-up, and you know how much I like "Close-ups" !!!-----------


                          Bear
                          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                          • #14
                            Dang Marty! I'm impressed. I need to do another brisket SOON! !
                            Don

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