For the BBQ smoker crowd...Beef Candy...

[Cray Paper]

I have about 50 briskets under my Green Mountain pellet smoking belt now and after getting familiar with them I have dabbled in doing burnt ends.
I was looking for photos of something else and came across some of the best burnt ends I have made. If you know what these are, you know what it takes to make them. If you have never had them, your missing out.
Started out with a 18 pound packer.

 

[rvir4us]

Beautiful burnt ends!! Pellet poopers make it so easy to cool pretty much anything. Little more than meets the eye!

 

[LHC30]

Ok, you got me! Where is the recipe? Just picked up a Daniel Boone a few weeks ago.

 

[DLC]

Looks yummy!

I’ve only had one brisket turn out AWESOME, I think I was buying cheaper meat and bought a more expensive and that was the one that turned out fabulous.

What grade brisket do you buy? And where do you get it? Costco?

 

[sintax]

Beautiful burnt ends!! Pellet poopers make it so easy to cool pretty much anything. Little more than meets the eye!

Exactly, we like to refer to them as "cheater bbq's", but hey its tough to argue with the results. You can take someone who really doesn't have the time or skill set and they can turn out que that is 80% of what an "expert" could do on proper offset or conventional smoker.

That being said, I'm down for anything that lets people enjoy life, and i'd enjoy the shit out of those burnt ends! =)

One word of advice I have though, never....never put cellophane on your meat, it absolutely destroys the bark. Go on amazon and search for "peach paper bbq" and you'll find some paper to wrap with, or use foil if you're really in bad shape, but even that will kill your bark if you dont just "tent it"

 

[4Waters]

Looks yummy!

I’ve only had one brisket turn out AWESOME, I think I was buying cheaper meat and bought a more expensive and that was the one that turned out fabulous.

What grade brisket do you buy? And where do you get it? Costco?

I have always gotten mine at Costco USDA choice or USDA prime and they always turn out great, since I got a GMG Daniel Boone I get the prime and trim it myself. The choice is trimmed already.

 

[Cray Paper]

I am no BBQ expert, but have made lots of them on my Green Mountain smoker. Lots of videos on the web for how best to make them, I have tried them all. Then their is what to buy. It's hit and miss, even with the trimmed Costco briskets. Look for a packer brisket, it will have tons of extra fat on it as well as the point. Cut a bunch of fat off the packers, then season and rest it all you want. Smoke it at 225F until it hits about 165F, pull it, wrap with foil and put it back on until 205F. Pull it, then seperate the point and put it aside. Take the flat and rap with foil and towels and set aside in a cooler.

Cut up the fatty point in to 1x1 cubes, add brown sugar, vinegar, fruit / favorite BBQ sauce and put in a foil pan and crank the smoker up to 500F. Turn the pieces every 10 minutes until all sides are glazed. They will taste great after basting, but will taste better after about 45 minutes of high heat and turning.

Every brisket is different, but always take them to 205F.