My fishing buddy wanted me to smoke a brisket for his daughter's college graduation party, so I took the opportunity to subject his family to my cooking.
I wet aged a 16lb choice packer for three weeks then rubbed with Meathead's Big Bad Beef Rub. Smoked on my PBC over pecan, crutched at 160, cooked to 203, then rested in my RTIC cooler for two hours.
This one was a IBP, had a lot more fat than the Excel that I cooked previously. Has anyone noticed this, or was this a one off? I can't complain about the meat, it came out great, just hate throwing money away.
Before wrapping:
After resting, ready to dig in:
The money shot:
Verdict: I think it came out pretty good, and the people at the party had no complaints. I may experiment with spritzing now that I have a rub I like. One variable at a time!
I wet aged a 16lb choice packer for three weeks then rubbed with Meathead's Big Bad Beef Rub. Smoked on my PBC over pecan, crutched at 160, cooked to 203, then rested in my RTIC cooler for two hours.
This one was a IBP, had a lot more fat than the Excel that I cooked previously. Has anyone noticed this, or was this a one off? I can't complain about the meat, it came out great, just hate throwing money away.
Before wrapping:
After resting, ready to dig in:
The money shot:
Verdict: I think it came out pretty good, and the people at the party had no complaints. I may experiment with spritzing now that I have a rub I like. One variable at a time!