Brisket on the Grilla Silverback

I’m still splitting time between my Big Green Egg and the Grilla Silverback. But for Father’s Day weekend, we decided to do a brisket & burnt ends on Saturday and then enjoy a leisurely day on Father’s Day.

So, I picked up a packer cut brisket on Friday night and trimmed it aggressively as is my way.


I was up at dawn on Saturday and decided to run the pit a little hotter than normal. You see, I’m of the opinion that there’s not much difference in the final product if you run the pit anywhere from 225-275 degrees. So I set the temp at 275 and got the brisket on.

The pit ran flawlessly for nealy 9 hrs. At that point, I was getting internal temperature readings of ~200 degrees on the flat. So, I decided it was time to separate the flat and point.

I double wrapped the flat in aluminum foil, then wrapped it in a towel, and placed it in a cooler for a rest until dinner time. The point, I cubed and sauced before putting it back on the pit for burnt ends.

I dropped the temp to 250 degrees, and let the sauce caramelize on the burnt ends for about an hour and a half. I did stir the burnt ends about half way through to ensure that they were evenly coated and caramelizing on all sides.

At dinner time, I sliced the flat and served it up along side the burnt ends. To my surprise, my family paid little attention to the sliced brisket and dove into the burnt ends. Luckily this was a large brisket and I had plenty of burnt ends to share with some friends on Sunday.

And here’s the money shot:

Any tips for burnt ends you’d like to share? I’d love to hear them!

Cheers,
Braddog

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