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Brisket and Burnt Ends

 
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MossyMO
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Joined: 28 May 2012
Posts: 285
Location: Glenburn, ND

PostPosted: Tue Sep 03 13 4:18 am    Post subject: Brisket and Burnt Ends Reply with quote

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!
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1buckie
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Joined: 10 May 2009
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Location: Sacramento CA

PostPosted: Tue Sep 03 13 6:29 am    Post subject: Reply with quote

That's a heckuva platter there Mossy !!!!


Esp. like the look of the ends.....really nice !!!!!
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GF
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Joined: 30 Apr 2011
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Location: Greenwich, CT.

PostPosted: Tue Sep 03 13 9:20 am    Post subject: Reply with quote

MossyMO, real nice looking cook. Very Happy

I'm sure everyone enjoyed that spread. Cool
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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Tue Sep 03 13 10:58 am    Post subject: Re: Brisket and Burnt Ends Reply with quote

MossyMO wrote:

Thanks for looking!


Now that's a puuurrrrrdy pic. NICE job!
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BRam03
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Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas

PostPosted: Wed Sep 04 13 1:13 am    Post subject: Reply with quote

WOW, looks GREAT!! Could you please post your hash-brown casserole recipie?
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MossyMO
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Joined: 28 May 2012
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Location: Glenburn, ND

PostPosted: Wed Sep 04 13 2:00 am    Post subject: Reply with quote

Hash Brown Casserole

2 (16 oz) containers of sour cream
2 ½ cups cheddar cheese
6oz bag of bacon pieces
1 package Ranch Dip mix (be sure it is the Dip mix, and not the dressing mix)
1 large 30 oz 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 400 for 45-60 minutes.
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BRam03
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Location: Little Elm Texas

PostPosted: Wed Sep 04 13 2:26 am    Post subject: Reply with quote

Thanks for sharing! Do you cook the bacon beforehand? Or do you bur pre cooked bacon pieces?
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samson
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Joined: 30 Mar 2007
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Location: illinois

PostPosted: Wed Sep 04 13 5:14 am    Post subject: Reply with quote

That brisket looks insane! Great job with the burnt ends too!
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BUGSnBBQ
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Joined: 29 Jul 2010
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Location: Smyrna, Georgia

PostPosted: Wed Sep 04 13 5:22 am    Post subject: Reply with quote

That hash brown casserole looks/sounds good (and K.I.S.S.-worthy Laughing ) Do you mix the ranch and sour cream together first? And is the bacon cooked or raw? I'm assuming cooked, but...ass+u+me=assume Laughing
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k.c.hawg
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PostPosted: Wed Sep 04 13 9:56 pm    Post subject: Reply with quote

MossyMo that is one beautiful brisket you turned out. Beautiful smoke ring and moisture to spare!! Great job on the burnt ends as well. Great work you did there on the WSM.
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Kettleman
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PostPosted: Tue Oct 08 13 10:24 am    Post subject: Reply with quote

That is one awesome cook. Made me want to lick the screen.
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BRBBQ
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PostPosted: Thu Oct 10 13 11:17 am    Post subject: Reply with quote

That looks like my kind of food ,, great Very Happy
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Big Ron
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PostPosted: Thu Oct 17 13 4:42 am    Post subject: Reply with quote

looks fantastic, nice work
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texbbqpits
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PostPosted: Mon Oct 21 13 4:45 am    Post subject: Reply with quote

Great looking cook. Brisket and burnt ends look perfect and corn and casserole look super also. Nice job. Tom
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krek
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Location: Missouri

PostPosted: Mon Oct 21 13 5:19 am    Post subject: Reply with quote

Dadgum, I was just complaining about being stuffed with pork steak and now I'm drooling for some of your grub... nice job!
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CajunMarineBBK
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PostPosted: Fri Oct 25 13 12:50 am    Post subject: Reply with quote

The hash brown casserole is fantastic I cooked a batch this weekend the kids loved it.
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Big Bears BBQ
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PostPosted: Sat Oct 26 13 10:04 am    Post subject: Reply with quote

Brisket looking pretty good and all nice plated up ......
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