I'm cooking my first picnic as I type, it's been on almost 3 hrs now. I'm cooking a little hotter than normal (280F-ish) to speed up the cook. This is also the first time I havn't used water, just the empty pan lined with foil. Any last-minute advice on this cut? I normally foil butts at around 160F but I'm thinking I won't on this since it's got a lot of skin on it. I plan to take it off and rest it at around 195F internal.
BTW, it's cooking over Kingsford and apple chunks, skin scored and rubbed with TX BBQ Rub "brisket blend".
BTW, it's cooking over Kingsford and apple chunks, skin scored and rubbed with TX BBQ Rub "brisket blend".