4th of July SRF brisket cook

14.5lbish full packer from SRF. Been in the freezer since December, life got in the way and this was when I had the time to do it.




After it thawed, Sunday morning I trimmed it, separated the flat from the point, and injected it with Butcher's Blend Prime Brisket Injection. I didn't inject the last one from SRF, but I really think that I was overthinking, and injecting it really doesn't hurt anything and could help.

Sunday evening I rubbed it with a mix of black pepper, onion and garlic powders, and ancho and chipotle powders. I didn't use salt because salt is in the Butcher's Blend. It went on the BGE at about 11PM, I set the DigiQ for 235 and went to bed, and slept soundly.

The next morning, I awoke to this. The flat was 183*, the point was 181*. Pit temp was a solid 235* top and bottom, measured by Maverick above and DigiQ below:




At 10AM, the point was done at 191*. The skewer probed like water, like there was nothing there. I pulled the flat an hour later at 200; parts of it were probing like the point, others were probing with more resistance.

Dinner was set for 4PM, so I FTC'd and went about puttering, fixing this and cleaning that. About 3PM, both roasts were still around 160-165*. I cubed the point for burnt ends.   Before going back over the heat:





When we arrived at the in-laws, I sliced the flat:





This was truly superb, as starting with SRF should be. I would have loaded my plate with brisket, but George makes one mean burger with roasted vegetables, and I wouldn't miss that!



Thanks for looking, eat well.