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Yes its a whole packer 15lbs, trimmed off probably 2-3lbs of fat. I used Chris lilly's rub from his Big bob Gibson cook book as I wanted to try something different than my normal Salt and pepper texas style. This was the first time I wrapped in foil, as I usually wrap in butcher paper. I don't like that it cooks it faster but I do like that my bark is softer than just using BP. Here are some more pics
Excellent brisket. I am really looking forward to making my next one on the 4th. I am going to use the foil pan wrap method this time around. Great job.