Egged up a 6 pound choice brisket flat tonight that I picked up at the local grocer for an embarassing 5.50/lb
. Those things are worse than pork butts on pricing this year. I had to have it though, as I usually can't find them that heavy around here. It was real uniform in thickness, which is what I like. I rubbed it with Plowboys Bovine Bold Rub (first time use). Put it on the large at 250 dome and I think it went around 7 hours. Glazed it right before finish and snapped a few photos before foiling it for a 30 minute rest. Outstanding! Very moist and extremely tender. I was shooting for it to pull almost like pork, and that's very very close to what it did. On a another note, I am the proud owner of a brand new XL egg that I picked up Wednesday. Me and Gene are going to start it off right, with a load of chicken or ribs next Saturday for the Best Buckin BBQ comp in Athens, Al. This gives us the opportunity to use two XL's during comps. We are very excited! Hope all has a great evening!
On the large
Waiting on the knife
And the XL patiently waiting for the comp