A couple brisket points with PrOn of course

[lantern]

First off these are the point sides of two whole briskets that I had previously cut the flats off of to make hamburger with earlier this month. So there's some flat on these as well.

I went fairly light on the rub. More or less just emptying three shakers of different rubs that had become low and needed to be refilled. They were Oakridge black ops, beef and pork competition as well as carne crosta.

Temps were right at 290-300 the whole time. The pics are of rubbed, 2.5 hours in, 5 hours in just before wrapping in butcher paper and finished at around 7.5-8 hours.

I know some of this is too fatty for some folks. But, we enjoy the fat and after this is chilled it'll be sliced and pan fried for breakfast with eggs. Makes for a nice crust and more fat renders during this step.

 

[Decoy205]

Wow that looks great! I like the idea of brisket bacon too that sounds delicious. I'm going to try a point so these recent threads have been helpful. What was the weight of each before cooking?

 

[Big-Joe]

Looks mighty tasty from here!

 

[Big George's BBQ]

That looks really good You should have had that in the TD

 

[Melissaredhead]

I really like the bark you got on that. Almost like a butt. Thin and crispy.
Nice cook.

 

[Bludawg]

:thumb:My taste buds just had a Foodgasm:tongue:

 

[lantern]

That looks really good You should have had that in the TD

I might just be the worst in the world at timing a throwdown cook. Been a brethren for nearly 9 years and have been saying "I'll do it next time" since day one. I've got to do one sometime soon Before I run out of next times.:laugh: