My daughter’s favorite thing I make is probably proper brisket burnt ends. She got straight A’s again and has been asking for them, but I didn’t have a brisket point. Had an "Angus Choice" Chuckie from Sam’s Club in the freezer tho, so started thawing it last week. Dry brined it with kosher salt around 3pm on Sunday.
Monday morning I prepped the Bronco for a long cook - full charcoal basket of KBB and one fire starter off to one side. Lit that and let it go 30 min with lid and vents open. After 30 min, added a few mesquite chunks, the heat deflector and the grate and closed the lid and closed the vents to ~33% open. While that preheated I hit the Chuckie with a Worcestershire slather and some All In Championship Rub.
Got it on the preheated Bronco at 10am.
The cook went well, it was super windy and I had to adjust the vents once (*gasp*) but then I stayed ~240F for quite a while. I was happy to find the KBB lasted 8 + hours, and wasn’t petering out yet.
At 3:30pm i need to push it along, so I checked the bark and was Ok with wrapping it. It was 167F IT.
Put it in a foil pan and covered it. At 4:45pm it hit 200F IT so I pulled it.
Quickly cubed it. Smelled great, nice smoke ring, but wasn’t yet probe tender.
Then back into the pan with its juices, and added Blues Hog Smokey Mountain, some Worcestershire, more rub, dark brown sugar and butter. 10 min later it was back on the smoker. Note that a half sized steam pan fits perfectly!
I let it go another hour and 20 min, stirring it every 20 min. Looked pretty good.
Verdict: Another easy and successful Bronco cook. The delicious flavors were there, but most bites were chewier than the brisket burnt ends I’ve done in the past. I’m thinking this is likely because my briskets were prime points and this Chuckie was choice (and I’ve seen better marbling in choice). It seemed to be an ornery Chuckie from the time I first inserted the probe. Daughter was happy, but agreed... next time I do them I’ll find a fatty brisket point.
Monday morning I prepped the Bronco for a long cook - full charcoal basket of KBB and one fire starter off to one side. Lit that and let it go 30 min with lid and vents open. After 30 min, added a few mesquite chunks, the heat deflector and the grate and closed the lid and closed the vents to ~33% open. While that preheated I hit the Chuckie with a Worcestershire slather and some All In Championship Rub.
Got it on the preheated Bronco at 10am.
The cook went well, it was super windy and I had to adjust the vents once (*gasp*) but then I stayed ~240F for quite a while. I was happy to find the KBB lasted 8 + hours, and wasn’t petering out yet.
At 3:30pm i need to push it along, so I checked the bark and was Ok with wrapping it. It was 167F IT.
Put it in a foil pan and covered it. At 4:45pm it hit 200F IT so I pulled it.
Quickly cubed it. Smelled great, nice smoke ring, but wasn’t yet probe tender.
Then back into the pan with its juices, and added Blues Hog Smokey Mountain, some Worcestershire, more rub, dark brown sugar and butter. 10 min later it was back on the smoker. Note that a half sized steam pan fits perfectly!
I let it go another hour and 20 min, stirring it every 20 min. Looked pretty good.
Verdict: Another easy and successful Bronco cook. The delicious flavors were there, but most bites were chewier than the brisket burnt ends I’ve done in the past. I’m thinking this is likely because my briskets were prime points and this Chuckie was choice (and I’ve seen better marbling in choice). It seemed to be an ornery Chuckie from the time I first inserted the probe. Daughter was happy, but agreed... next time I do them I’ll find a fatty brisket point.
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