This is my 2nd version of one of these from a JIRodriguez post awhile back. This is a great way to use some of that Chuckie meat from leftovers.
Here she is
Lathered w/ syrup (this has completely replaced mustard for my by the way) followed by a heavy dosing of Cookshack Brisket Rub, then some Old Hickory, and some Montreal Steak. Injected w/ Tony C's Honey Bacon & BBQ Injectables.
Here it is post foiling @ 200 degrees and 9:30 pm. UGHHHH. You can see where I taste tested before putting in fridge overnight. I was too coldied to pull that night.
Here it is the following day, sliced up cold