Put this beauty on the WSM at midnight. I'm trying Jeff's Texas rub for the first time. It's a USDA Choice 9.5 lb flat, smoking at 250 degrees till done, then wrap and rest.
It hit 200 degrees after 14 hrs, but I still felt some resistance when probing. I continued for another 2 hrs and an IT of 206. Probed like buttah! Wrapped in foil and towels and resting in a cooler.
Smoked fat cap up, with no rub on the cap. Still plenty of color.
This is the meat side with Jeff's Texas rub. I can't wait to slice this thing!
Thanks for looking.
The true test of patience is the waiting for the rest period. The smoking I can handle since it happens outside. The resting on the other hand, when the house is full of the smells of smoked meats, is another story entirely...
Looks amazing from here!!!
Thanks guys! I appreciate the compliments. It is fall apart tender and moist, the way my GF prefers her brisket. I like my slices to be pull apart, not fall apart. The flavor is awesome, I will use Jeff's Texas rub again.
LOL! I rest it outside to avoid the complications!
I live out in the sticks and leaving anything outside, for prolonged periods, draws the local critters to the party.