Who here owns a smoker?

Trimmed a 16.5 lb brisket and decided to go ahead and separate the point and flat since I'll be making burnt ends as well as slices. Added my rub and they've been resting wrapped in foil on the fridge for the last 6 hours.

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I'll plan to put them on my zgrill in a few hours at 180 overnight using Bear Mountain gourmet blend pellets.

Once they reach 160, I'll wrap in Butcher paper with some Wagyu tallow and place back on the smoker at 250 until they reach 200+. Cube the point in a foil pan, add some more tallow, rub, and sauce, then braise for another 1-2 hours for the burnt ends. The flat will be resting in a cooler for those 2 hours before slicing.

I'll try to take pics along the way to update.
 
And away we go. Have a pan of beer and water underneath just to add some extra moisture.

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Point reached 195 and now cubed, covered, and back on for another hour when I'll then remove the foil cover, stir, and let cook down a little.

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SU Nittany Tide said:
Is this an entire brisket turned into burnt ends? Not familiar with the technique.
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No just the point is going to be burnt ends. The flat has been resting in a cooler for the last couple hours and I'm getting ready to slice it soon.
 
Two pork butts and a spatchcocked Turkey on the ole pit boss today. Legs fell off about two hours ago, wrapped them in foil and into the cooler they went. Pork has about 3 degrees to go and then a half hour rest. Happy early 4th fellas


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Cobrabit said:
Cutting out the backbone and cracking the breastbone to flatten out the chicken for a more even cook. I do it primarily with turkey.

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I don't understand the order of those pictures...if you cut the skin and take out the backbone, how is the skin still intact to pull back over the meat?

I'm gonna try it
 
Handicappers said:
I don't understand the order of those pictures...if you cut the skin and take out the backbone, how is the skin still intact to pull back over the meat?

I'm gonna try it
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Plenty of videos and guides online
 
Cobrabit said:


Plenty of videos and guides online
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Thanks. I'll do a deep dive soon.
Seems like the breast meat will still be moist when the dark meat is finally cooked to temp.

spatchcocked...lol...there's a joke in there somewhere.
 
Cobrabit said:
All done

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