Making Burnt Ends & Slices from Brisket Point – Smoking Beef Brisket!

all right so welcome back to the rollingroad today we got brisket point this isthe fatty end of the brisket we’re gonnago ahead and trim it up get it cooked upsmoked up Burt is here they comeyeah[Music]all right y’all first things first yougot to trim it down it’s a lot of fat onthis deco in the point of the brisket soinstead of boring you will be trimmingit I’m gonna go ahead and speed throughthis but y’all stay tunedall right now that I have this trimmedup you can see it’s still a lot of fatin here this deco point is really fattyI’m gonna go ahead and spray it downwith some cooking spray or you can rubit down with olive oil or you can youknow rub it down with Worcestershiresauce whatever you want to do is reallyup to you and then it’s time to seasonit and this is basically my cue cue duckseasoning with extra black pepper in itand I’m just going season it up realgood this is a fatty piece of meat itcan take a lot of seasoning don’t bebashful don’t be shy just get into itand you know of course you gotta seasonboth sides of the meat and that’s prettymuch italright Johnny this mobile is reusingoak and we cherrythat is that beautiful brisket pointwould you really put that thing on asmoker right back all right we got acombination of charcoal and our earthand cherry and we’ve won right on theredon’t know if you can see it but you cansee the striations going this wayso when we cut it it’s gonna be goingthat way right now we’re runningprobably about 290 we’re trying to keepit right there yeah stay tuned we’ve gotbrisket point coming up be a boy allright sure we are a wolf and a half inand that’s what we lookin like rightthis excuse all the noise we’ve got kidsand everything idea but let’s go aheadand put that thing look at the juicesman okay that’s beautiful almost don’twant to flip it but I amwe don’t we gonna let it go for anotherhour and a half then we’re gonna do somepositive y’all stay tuned yeah but allright so we’re looking at three hourslater three hours later this is whatwe’re looking at beautiful bark you gota little pool room in the top it’s readyto go so all these gonna do is take thisthing off try not to drop any of thatgood juju and I’m gonna head right thereand a 4-pin Saxon didn’t lower thanpainting I gotta look brisket mop righthere pour that on there and some in thepan and I’m gonna wrap it up and pulland put it back on the pit so y’all staytuned we got it wrapped up back on thepit you’re gonna let it roll aboutanother hour and then we’ll check itagain that brisket point is ready readyready ready I tended out is it took isit like 209 which is part before whatI’m trying to do but that thing is readyso I’m gonna take it off let it rest andthen I’m gonna show you how to make somegood slices any of you some birdie handsout of your thing so y’all stay tunedall right in the competition where yougot to get you winning a big ol alongspatulas are you doing competitions yougot to get you least ball to ease theway you can just pick that thing up justlike this and take it straight to yourcredit servicethey slide on off and let it rest I’mgonna show y’all exactly how to get themgood burning hands I’m also gonna beusing Ricki farmers meet stall mefrosted good stuff and this is theoriginal one he sent me the spicy onetooI’m gonna go with the original one theday and then imma dusted with mygrilling dust this right here is aCarolina red sauce I use so what I’mgonna do is I’m gonna mix a little bitof that that I gotta live with the beeffrosting and that’s what I’m address outmy burnt ends with all right just aquick fYI you see all that goodnessright there do not throw it out if youcan put it in a degrees separate thegrease from the good juice and put thisback over your slices alright sure Ilike I said them over and use someoneRicki farmers meat frosted what I’mgonna do is mix it in now with theirCarolina red sauceand this is what we’re gonna mop theburnings with I don’t sauce slices Ijust use natural jus for the slices butwhenever I do Burnie is always lays themup with a nice little sauce so let’s goahead get to it all rightthe grains are running the grains arerunning this way so we’re gonna cut thisway and I’m gonna start with this littlepiece right here look atwe cut him a little slice you see whatI’m talking aboutlook at that that’s that point rightthere see the good fat brake real goodthis is the best part of the brisket manthis is the most prized part of thebrisket so let me go ahead and get thiscut up we’ll be right backyouall right so now I’m gonna show you howwe do burn in it’s like in competitionthis is how I used to do my burnt endsbut turn to the side I will make sure Iget all the end pieces off and I willkind of square it up and then I’m takingabout about a one-inch I usually use therule if I was doing competition and thisis all i’ma do I make sure that they allevenall right I know what you do keep themall togetherand you go back over and you cut aboutanother one inch cubesall rightand if you needed to you could justsquare them off today all the same sizebut basically this is what you’relooking for in a burning right here seehow they all about the same size that’sreally the point of burning and and thenin competition will you do is take arack and you kill him on the rack wewould drop them off in the sauce saucethem all up and put them on a rack justlike thatit’s awesome although put them on a rackjust like that and that’s how we woulddo it in competitionso let me go ahead and sauce these upand enjoy slowly smoking so yeah is thatgoing to bewell the competition purpose of what Iwill do with all the take them put themright back in the smoker just like thatI’m heading blaze up and that’s whatwe’re gonna do right now all right y’allthat should be looking at right therethis is the end result of that brisketpoint and I still got the burn is on thesmoker this is just extra burnt ends andAngela some slices they come off of thatfirst pointalright and add that extra last littlepunch of flavor don’t forget to dustthemyou got a dust and your barbecue seasonor whatever your favorite barbecueseason the choices but you got a dustymeat man and that’s it Joe beautifulbeef brisket alright folks there youhave it that’s that brisket point manlook at the slices on there look at theburnt look at a smoking ring man look ata look at a barber and these are justextra Bernie as I didn’t sauce you knowit’s up to you if you want to solve thenight sauce those are the ones in sauceand then we open the smoker these arethe ones I would use for competitionease and want the sauce man so as alwaysman good food good vibes I catch ournext video[Music]