First burnt ends

[Smoke'n Hot]

Hey Pelletheads,
I did my first full packer brisket last night ,this morning. Bought a 16.5 pounder , trimmed it and seasoned with pepper, salt and garlic. Smoked at 225. Separated the point from flat and continued to finish the flat off. Cubed up the point added seasonings and put back on the bull at 400 degrees for an hour in a covered foil pan . Seasoned with bbq sauce , a mixture of Butt Rub, brown sugar and dash of cinnamon. They taste yummy.

 

[Roaniecowpony]

The real deal brisket point burnt ends are hard to come close to, let alone beat.