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    #1

    There is a point to this....

    Next step... Burnt ends.

    14 pound packer that started sucking smoke at 5:30 this morning and resting for a bit.
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    #2
    Trimmed and rubbed down..
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      #3
      I'm grilling 40 hots dogs tomorrow. Some of the meat came from a bovine that provided that brisket.

      FYI- if you cook brisket for someone and include burnt ends, they will ask for it EVERYTIME.
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        #4
        Nice looking brisket. Think the burnt ends are just for the cook though. Enjoy.

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          #5
          Thanks guys... Threw a few shrimp in the cold smoker today to recover from that long day yesterday... Enjoy what's left of the weekend...
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