The Pitmaster arrives every day at 5:00 am. He has our Lange 84” Deluxe roaring with local white oak. Once she is heated up to 300 degrees he carefully loads pork butts and brisket, leaving plenty of room for airflow. He maintains the smoker around 225 degrees by feeding her a couple of logs an hour. Turkey breast and meatloaf are loaded by 9:00 am to be ready for lunch. Beef and Spare ribs are squeezed into open nooks and the fire purrs on.
Local Angus natural Briskets are broken down to point and flat. Each piece is hand trimmed to ensure just the right amount of fat remains leaving about 1/8” after 12 hours in the smoker. They are hand rubbed with our house made brisket rub and left to marinate for 15 hours. Once loaded in the smoker they are left to cook to our exact temperature. They are pulled and rested for 2 hours before serving.
We choose to feature both the flat as our lean and the point as our moist brisket. Our lean cut has little marbling throughout with about 1/8” of melted fat on top. Our moist cut is thickly marbled with up to ½” of melted fat on top. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender, render out fat and tenderize the collagen. This longer cooking gave rise to the concept of “burnt ends”. A “proper” burnt end should display a modest amount of “bark” on at least one side. We only have about 8 servings of burnt ends each day.