Got a 14lb brisket yesterday, Attempted to seperate the point and flat, but since chefrob has not flown to KC give a "cutting" seminar I turned the one packer into 3 pieces
Put them on around 11 at 240 using cherry and hickory. After 5 hours probed all 3 and this is where we are:
This piece was rubbed with Big Rons Original Rub, at 168, wrapped in foil and back into the smoker
This piece I used only salt and pepper on, at 165, wrapped in foil and back into smoker
And this little guy was at 190, wrapped in foil, nestled in a towel and into the cooler.
Woohoo, finally figured out the easiest way to get my pics to come out in order!!!!
Will update with pics as they finish
Put them on around 11 at 240 using cherry and hickory. After 5 hours probed all 3 and this is where we are:
This piece was rubbed with Big Rons Original Rub, at 168, wrapped in foil and back into the smoker
This piece I used only salt and pepper on, at 165, wrapped in foil and back into smoker
And this little guy was at 190, wrapped in foil, nestled in a towel and into the cooler.
Woohoo, finally figured out the easiest way to get my pics to come out in order!!!!
Will update with pics as they finish