Been looking forward to this cook all week, Found a smallish (11.25 Lb.) whole packer brisket at the grocery, got it home, trimmed it up, separated the point from the flat and rubbed it overnight with Jeff's rub. Started the cook 10:15 A.M. Mopped them once at 139 degrees with Texas BBQ juice mop sauce then yanked them at 152 degrees and foiled each with a half cup of mop sauce for another hour or so. The two hunks cooked 5hrs 35 minutes in total. I pulled them from the PBC at 205 degrees IT and wrapped them in an old bath towel then left them for 3 hours or so in an Igloo cooler until dinner time at 6:30ish. Sliced it up and served with the wifeoid's mac and cheese and a snappy IPA. It was delicious.
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