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butt/brisket (pics)

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IQthere4iam
IQthere4iam Posts: 106
edited August 2011 in EggHead Forum

well here it is, my first brisket cook.  Dd it with a 8lb butt over the top of a 6lb brisket. Was about a 14 hour cookimageimage

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  • Rooster K
    Rooster K Posts: 416
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    Looks good how did it turn out? :/
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  • muttin
    muttin Posts: 45
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    can you tell me process for the brisket ?
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  • Egg Juju
    Egg Juju Posts: 658
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    Looks good from here...  
    Large and Small BGE * www.quelfood.com
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  • IQthere4iam
    IQthere4iam Posts: 106
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    Its still resting, as the wife said if I touch it ill without her be going on the egg next :). Ill report back once im allowed :)

    I followed some advice from fellow eggers ( see thread " fear of the brisket")

    I got a 6lb brisket (flat), rubbed with a touch of yellow mustard, coated in the house blend from butcher shop, placed fat side down. Then took a 8lb bone in butt, covered in mustard and then used john henerys texas pig rub (i was out of bad byrons butt rub) then place that fat side up directly over the brisket and let it cook ( no peeking) for 14 hours. Oh yeah, I used hickory chunks as I was out of apple wood and drank lots of landshark as I was out of high life:)
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  • IQthere4iam
    IQthere4iam Posts: 106
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    So I couldnt stand it and had to try some. Ive been smelling it all day.
    Lets just say the little slice of heaven I took off the end nearly broke my mouth is was so good!

    Juicy and flavorful, wouldnt even need sauce. WoW I am blown away.

    Cannot beilive I cooked that :)

    Thanks for the tips..... you eggheads :)

    Steve
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