Brisket Burnt Ends and Smoked Brisket on the Pit Barrel Cooker
Тәжірибелік нұсқаулар және стиль
In today’s recipe we are making brisket burnt ends and smoked brisket in the Pit Barrel Cooker. We will start with a whole packer brisket, trim it up, then start the cook. We will use the point for brisket burnt ends and the flat for some nice brisket slices.
Ingredients
• 14.5 lb brisket
• 1/3 cup Meat Church Holy Cow Brisket Injection, more info here www.armadillopepper.com/produ...
• 1 cup beef broth
• 4-6 tablespoons (approx.) Heaven Made Products Texas Brisket Rub, more info here www.armadillopepper.com/produ...
• Virginia Gentlemen BBQ Sauce to taste (or your favorite BBQ sauce), more info here www.armadillopepper.com/produ...
• Honey to taste
Recipe Instructions
1. Trim the brisket to remove any excess fat.
2. Mix the Holy Cow brisket injection an beef broth until the powder is fully dissolved.
3. Inject the brisket with the injection mixture, spacing about 1 inch apart.
4. Place the brisket in a preheated Pit Barrel Cooker with some of your favorite wood chunks. Today my Pit Barrel Cooker temperature started at 220 degrees F (but, worked its way up to 310 during the cook).
5. Cook the brisket until the outside color (bark) is where you like it. This took 3.5 hours today to get to 175 degrees (quite quick).
7. Remove the Brisket from the Pit Barrel Cooker and separate the point from the flat.
8. Double wrap the flat in foil tightly and add about ¼ cup liquid before sealing the foil.
9. Slice the point into 1.5 to 2” squares. Place the brisket cubes in a foil pan and add 1/3 cup beef broth or injection. Seal with foil.
10. Place the brisket flat and cut-up brisket point back on the Pit Barrel Cooker and cook until the brisket can be probed with a thermometer or toothpick until it easily goes in and comes out with minimal resistance. For this cook, it was only 2 more hours and the flat temperature was 209 degrees F.
11. Uncover the cut up burnt ends. Drizzle with the BBQ sauce and honey. Take a brush and make sure all cubes are coated, then place back on the Pit Barrel cooker for 15 to 20 minutes to let the sauce and honey set on the burnt ends. Total cook time for burnt ends was 6 hours (short cook for brisket).
12. Slice up the flat. Serve your brisket slices and burnt ends.
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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Пікірлер: 105
Another great smoke/cook. Always enjoy your videos.
@Armadillopepper
5 жыл бұрын
Thanks kentrusa. We really appreciate you watching and the feedback.
Thank you for your videos! This will be my next cook.
@Armadillopepper
5 жыл бұрын
Thanks John. Hope you like the recipe.
I LOVE burnt ends! Thanks as usual Jeff!
@Armadillopepper
5 жыл бұрын
These turned out great Bro. Hope you give them a try.
Brisket looked awesome Jeff, great job!
@Armadillopepper
5 жыл бұрын
Thank you Tom. We really enjoyed these burnt ends.
Looks great. Love heavenly made products
@Armadillopepper
5 жыл бұрын
They do make some really good stuff Paul. We just started carrying their products in our store.
Dang!that looks good,nice and juicy.like the two in one video,thanks for sharing.
Have yet to try a Brisket on my PBC, but it looks like I might need to. Great video, thanks for sharing!
@Armadillopepper
5 жыл бұрын
Thanks for stopping by Erik.
WoW RIght ON!!!! Great Vid....ArmadilloPepper in Da House....
@Armadillopepper
5 жыл бұрын
Thanks Wynndaddy. We really enjoyed these burnt ends.
Jeff this was a great cook.. 2 in 1 love it. I really need to try this. I've made both before but never made the burnt ends using the brisket before.
@Armadillopepper
5 жыл бұрын
Thanks Jaxx. Any issues with the storm?
@JaxxDrinkwater
5 жыл бұрын
Not a one, we have had thunderstorms this year worse than that, Never even lost power. Very thankful. Hope we keep dodging bullets!
Looks great.
@Armadillopepper
5 жыл бұрын
Thanks Wesson!
That sure turned out nice. Good stuff Jeff.
@Armadillopepper
5 жыл бұрын
Thanks Justin. Hope you and Jana are having a great weekend.
We don't have a lot of bbq where I live, so I've never heard of burnt ends. Definitely something I'm going to try!
@Armadillopepper
5 жыл бұрын
If you get a chance, check out our pork belly burnt ends video also.
Glad you uploaded, I have something to drink my coffee to.
@Armadillopepper
5 жыл бұрын
This video was quite a bit longer than usual. I wasn't quite sure how to shorten it.
That's a fine looking brisket!!
@Armadillopepper
5 жыл бұрын
Thanks Shawn. We definitely enjoyed it.
Thanks for the video. I will be buying a WSM 22” in the next couple of weeks so I have been soaking up all the brisket videos on YT.
@Armadillopepper
5 жыл бұрын
I've never used the WSM, but hear good things about it.
I have a brisket on the smoker right now!!! Been going since 10 pm last night. Super excited!!!!
@Armadillopepper
5 жыл бұрын
Please do let us know how yours turns out.
Very nice job on the brisket! It's looks delicious! And very tasty from your actions, lol.
@Armadillopepper
5 жыл бұрын
Thank you Andre. I do love brisket and this turned out nice.
Looks good Jeff !
@Armadillopepper
5 жыл бұрын
Thanks Dennis. Have an awesome Sunday afternoon.
Love cooking on the PBC. Going to be using it during a friendly competition in a couple weeks.
@Armadillopepper
5 жыл бұрын
Sounds fun. If you get a chance, let me know how that turns out.
Making burnt ends this next weekend. Thanks!!
@Armadillopepper
5 жыл бұрын
Let me know how they turn out Robert.
@robertweber3140
5 жыл бұрын
@@Armadillopepper Actual going yo go back to your vidro from last year and use chuck roast instead of a flat. Reason is I xan get thick chuck roasts, then going to slice the roast in half to cut down on the thickness. Reason is quicker cook and smaller chunks.
You sold me on the Pit Barrel smoker. I'll purchase one in the spring after I design and build my outdoor kitchen. Looks great and I would like you to have a few other people taste the food and give their opinion.
@Armadillopepper
5 жыл бұрын
Thanks for the suggestion Chris. I'd love to have an outdoor kitchen on the patio.
Never seen burnt ends made mid cook gonna try it next cook
@Armadillopepper
5 жыл бұрын
Hope you like it
I also recommend the Meat Church Holy Cow brisket rub, it's pretty much my go-to rub besides salt and pepper for brisket.
@Armadillopepper
5 жыл бұрын
Yes sir! That's a great rub.
Hi Jeff, great cook!
@Armadillopepper
5 жыл бұрын
Thank you my friend. Lots of good eats.
Very nice. I thunk i need to make a while brisket as well as some burnt ends at some point :)
@Armadillopepper
5 жыл бұрын
Thanks Lassie. Good thing about a whole one is lots of delicious leftovers.
Getting a PBC in a week. I can’t wait to try a brisket on it. Great vid
@Armadillopepper
5 жыл бұрын
I think you will really like your new cooker!
I'm hungry over here Jeff! Damn near want to eat my monitor - thanks for another great video!
@Armadillopepper
5 жыл бұрын
Thanks so much. We really enjoyed this.
Dam Jeff you went & did it again. Sitting on my patio fixing to smoke 2 chickens (your cook recipe) on the masterbuilt & you want to change my mind to burnt ends,may have to do both lol. My favorite in all your cooks is that grin after the first taste test bite. Keep on doing your great job.....
@Armadillopepper
5 жыл бұрын
Thanks Jon. Hope your chickens turn out good. I'm smoking a chuck roast in the Masterbuilt today.
@handcannon1388
5 жыл бұрын
Jeff seems to be a pretty happy guy (coincidence?), and he always seems to grin. When he starts to dance ... you know that food is extra special.
Lol wake up to this beautiful beast
@Armadillopepper
5 жыл бұрын
Thanks Luke. This was a lot of fun.
I really shouldn't watch your videos before I go to bed. I'm so hungry now. Now if I could only afford some brisket. Great job on this one.
@Armadillopepper
5 жыл бұрын
Thanks Joel. I think I got this for 2.99 or 3.99 a lb.
Jeff how do you like pit barrel compared to WSM 22.5? I’m thinking of buying the WSM they go for about 400 near me. It looks like you get great results with pit barrel maybe more affordable?
@Armadillopepper
5 жыл бұрын
Honestly, I've never used the WSM, so can't say. PBC was 299 delivered.
Okay, you convinced me. I need a brisket in my belly ..
@Armadillopepper
5 жыл бұрын
We all need more brisket in our belly!
great video my friend
@Armadillopepper
5 жыл бұрын
Many thanks for stopping by and watching. Have a great Sunday afternoon.
I agree with trimming some of that fat otherwise it does not all render out. Great job!!
@Armadillopepper
5 жыл бұрын
Thank you Tim. I just never liked biting into q big piece of fat.
How did your brisket get to 175 after only 3 and a half hours???? Last brisket I did, 12 lbs trimmed, took me 9 hours. I like the way you hooked it I found another way on KZread that I used where I had it double hooked and used the second hook as the primary until it shrunk up some.
@Armadillopepper
5 жыл бұрын
It was 3.5 hours until I wrapped it. Total was actually 5.5 to 6 hours which was still quick compared to the last one I did. But, I also mentioned the Pit Barrel worked its way up to 310 degrees which is much hotter than I usually cook. I speculate that separating the point from the flat also sped up the 2nd half of the cook.
@kilroy238
5 жыл бұрын
@@Armadillopepper yeah that I understood. What through me was the 175 in 3 we hours. I normally cook at around 250-275 and I've never been able to get past the stall to get to near 175 in that amount of time. It just surprised me. Great but though always like watching your cooks.
@Armadillopepper
5 жыл бұрын
Usually it takes me 7.5 to 9 hours total for the packer on the PBC.
@kilroy238
5 жыл бұрын
@@Armadillopepper ahhh ok, yeah that sounds a lot more like my cooks... 😁
Where in Florida are you? I’m near Ocala. Nice video!
@Armadillopepper
5 жыл бұрын
Thanks Sean. Near Jax. We ATV ride in the Ocala National Forest.
Consider using glove liners so you can handle hot food much easier.
@Armadillopepper
5 жыл бұрын
Thanks Eloy. I will have to do some research and figure out where to get those.
@sawliss
5 жыл бұрын
Here are the ones I got from Amazon. They work great. www.amazon.com/gp/product/B00C9R5Y6C/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 Liberty K4517Q Cotton/Polyester Regular Weight Plain Seamless Knit Glove with Elastic String Knit Wrist, Large, Natural White (Pack of 12)
@Armadillopepper
5 жыл бұрын
@@sawliss thanks
That brisket looked great! What grade was it? It looked to be better than choice.
@Armadillopepper
5 жыл бұрын
It was WalMart grade!
@handcannon1388
5 жыл бұрын
I don't think my local Wally's has briskets. I'll have to check. I bought the couple I've smoked at a restaurant supply store. They were USDA choice, but didn't look as good as that one.
@Armadillopepper
5 жыл бұрын
I usually buy mine at Restaurant Depot, but it's 40 minutes across town. They had this one at Wally's which is 3 miles from my house, so I picked it up.
Is there a printable recipe available?
@Armadillopepper
5 жыл бұрын
Hi Donna, We don't have an automatic way to print the recipe. Great idea. Hopefully we will be able to do that soon.
How do u regulate the temp on a pit barrel
@Armadillopepper
5 жыл бұрын
That is a great question and somewhat of a challenge/trade off for its easy of use. There is one vent and it is not supposed to be adjusted. Mine typically runs 275 to 300ish. Of course you get creative and load up the charcoal basket using the snake method for a lower temp. Mike over at Random Acts of Cooking has an add on device that can be used to control temp for the PBC.
@handcannon1388
5 жыл бұрын
It seems, from what I have seen, that the design is for a medium-low heat (say 260-310 degrees) You control doneness through adjusting cooking time accordingly and watching internal temp. and/or probe tenderness to determine exactly when to pull the food off the pit.
Oh come on Jeff! It's too early in the morning for you to be doing that to me. I just love brisket and that looks so juicy I love that burnt end idea! Another wonderful video! My address is on the back of this comment so send me some please!
@Armadillopepper
5 жыл бұрын
Clever Jim and thanks as always! I loved these burnt ends. Could you tell?😀
Lol ship me some Heaven made product I live in Jax FL 😀
@Armadillopepper
4 жыл бұрын
Food stuff!
Love me some burnt ends. What would be the problem, if you would have just put the brisket on the grate as opposed to hanging it ?
@Armadillopepper
5 жыл бұрын
Great question. In my experience, no problem using the grate except this brisket would not fit. It would have curled up and touched the sides of the smoker.
@duanewilson3941
5 жыл бұрын
Drape it over a rib rack like you would in the Kamado
@Armadillopepper
5 жыл бұрын
@@duanewilson3941 Good idea.
Beefy goodness! How about those Cats!
@Armadillopepper
5 жыл бұрын
Yes sir. Go Cats!
Good looking brisket but watching you use a knife is nerve wracking. Nobody should take any cutting techniques from this guy unless they want to lose a finger.
@Armadillopepper
5 жыл бұрын
And the irony is, I still have all fingers.