Choosing butt or brisket on a Good Friday

DavidR

<p />It seems like I'm always facing that choice. So I decided to do both. The other advantage that I've found is that you can use the butt to naturally baste the brisket.

mad max beyond eggdome

DavidR,
man that looks good. . .just took a nible out of the corner of my laptop. . .just curious, what is that butt covered with???[p]max

Tim M

DavidR,[p]Nice selection of thermometers too! Good eats to you.[p]Tim

Wardster

DavidR,
Great choice....
Ok, three probes. One for the butt, one for the brisket and one for the??????? Grate temp?

DavidR

Wardster,[p]Grate temp it is. I just have it poking through the brisket, but over the drip pan so that is doesn't read the direct heat. I cook at between 205* and 210* grate temp.

Kip

DavidR,
Looks like your Egg is on life support with all of those wires attached!! Can't wait to see the finished products![p]Kip

DavidR

mad max beyond eggdome,[p]I have the butt rubbed down with some Jamaican jerk seasoning, and brushed it with some mustard.[p]The brisket is rubbed with Yum Yum steak seasoning, and coated with a mixture of A1 Bold & Spicy Steak Sauce and horseradish.

DavidR

Kip,[p](grin) You should have seen it way back when I was "experimenting".

YB

DavidR,
Nice looking landscaping and brisket.
Larry