Cook number two could not have gone any better, and everything was perfect! The brisket was moist and tender and the fat that I left on (about 1/4"), had completely rendered off. Maybe one one the best briskets I have ever made! The pork butt needed two spatulas to hoist off the grate, because it wanted (and did) fall apart. The bone lifted right out when I tugged on it and there was no meat stuck on the bone. When pulling apart the butt, I noticed that most all the fat rendered off and I was left with only a small amount of fat that was not suited to leave in with the meat. Lots of good flavor from both. I was slicing the brisket up, and a buddy who dropped by for some que, was eating it as fast as I could slice it.
We had baked beans, coleslaw and some bread to go with it. Sorry I did not get any pictures of post cook, there was too much going on with company as such to turn the camera on, which was sitting close by.
All said, this was a pleasant cooking experience!
Michael and Cathy
LG and XL BGE's
LS Insulated Cabinet Smoker
Lonely Charbroil Infrared Gasser and Quick Read Thermapen
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