Final pics and thoughts...
Pulled at 195...coolered for 1 hour in foil and towel...
Funk's rub...
"George Clinton, Larry Graham, & Granulated Prince"...did it justice...
Served up with sauteed Sugar Snaps and Asparagus...
All in all...this was my best brisket to date. It was very juicy, the flavor was amazing (my wife even liked it), and it was fork tender (to cut). I was a little disappointed in the smoke ring (wasn't one)...but not sure if that was from the Butcher Block marinade, Oak Barrel chunks, or too low-n-slow initially (220 degrees). There seemed to be an aftertaste that hung around for a while (not a bad one though)...possibly from a little too much garlic powder (Prince).
I would definitely use it again for comps...but will try all-natural for home. I really want to get backyard brisky's down to a science!
Thanks for the sample Todd...sorry it took so long for the smoke!
JD
