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View Full Version : Kobe Brisket Points/Burnt Ends



swamprb
01-04-2012, 01:24 PM
These are a couple Kobe points from some comp Briskets this past Summer. I seasoned one up with Plowboys Bovine Bold and the other with Kosmo's Cow Cover and cooked them Hot n' Fast on the Egg. Guru assisted Wicked Good Lump with Hickory and French Oak wine barrel splits mixed in.

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_4455.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_4456.jpg

Wrapped at 165* then taken to 205-210* in the foil, sat in the Cambro for a few hours, then I chunked them up in pans, the Bovine Bold got a Head Country bath, and the Cow Cover got splashed with Kosmo sauce.

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_4457.jpg

Then into my Cookshack Smokette for 2 hours and hit with Hickory!

Beef candy!

SmokyOkie
01-04-2012, 02:18 PM
:thumbs up::thumbs up:

PigCicles
01-04-2012, 03:18 PM
Beautiful Brian ... I'm due to knock out some burnt ends. Those looks FAN - TASTIC!!

:Drool2: :Drool2: :Drool2:

tomshoots
01-04-2012, 11:08 PM
Hard to believe. As big a Q nut as I am, I've never done Burnt Ends. Gotta try!!

PigCicles
01-05-2012, 04:14 PM
Tom Tom Tom Tom ...:smack: Get on it right away buster .. yours are bound to better than anyone else's. Little chunks of pure pleasure.

Buzzwinder
01-05-2012, 05:45 PM
:whathesaid: That all looks Fantastic Brian!

tomshoots
01-05-2012, 06:52 PM
Tom Tom Tom Tom ...:smack: Get on it right away buster .. yours are bound to better than anyone else's. Little chunks of pure pleasure.

:blushing: