Found a nice 'foldy' little 6 pound packer at Walmart yesterday. After a few Highland Park 14s last night I threw some stuff together for a rub and slapped it on, Saran wrapped it and let it sit overnight.
Got the egg fired up at 6 and settled in at 250 dome. Baby packer on at 6:30.
Figured once the brisket was off the fire I'd do some baked beans, so after crisping up some local Tender Belly bacon I sautéed some jalapeños, onions and peppers in the grease - reduce, reuse, recycle.
Mix those guys in with beans, molasses, ketchup brown sugar and some dry mustard and into tub.
Brisket had several mini plateaus but hit 195 at 7 hours. FTCd the flat and cubed the point for burnt ends. Put those on with the beans and let em roll for 3 hours.
A little crowded in there - I need to get a swing out rack or something. Ends crisped up nicely - sugary meat candy.
He to do the cast iron cornbread in the oven do to a shortage of space - roasted jalapeños, creamed corn, buttermilk, cheese and good old Martha White.
Flat came out great - very moist and great flavor. Hit it with some Carolina slaw, onto a rosemary Fochaccia roll and down the hatch with some beverages.
Gonna do a big boy brisket next weekend - already looking forward to it...