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Ok, ok...so I am not going to war with vegetarians. However, I am celebrating freedom of meat expression today! Kicked off the morning at 4AM with this 10.91# beauty:
Other side:
Did a little trimming and scoring, then added the rub:
Foil pan to catch the juices:
And it's on!
+1 this
You want the smoke to kiss the meat as much as possible until somewhere around 155-160 IT. If you're planning to wrap it, a good foil wrap works (known commonly as the "Texas crutch") once you're above that range, and will cook it faster, and then you can finish either back on the...
Welcome from Akron, birthplace of champions! Lots of great resources on here. It's where I got my start, and now I'm wowing family and friends with some epic Q. Glad to have you along for the ride!
Not sure if you figured this out yet, but the right side gets MUCH hotter within 4" to 6" of the firewall. If you stay off of that right edge, it's usually pretty close all the way across, and you can use the edge to finish off glazes and get a little extra caramelization on the meat on certain...
And now...here we are...
Only got shots of the slices, because I had hungry guests. But I separated the point and flat, and chopped the point into burnt ends. The way I had the brisket positioned in the pan actually disrupted the air flow a bit, so I took it back to the bare rack to finish...
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