I've been meaning to post this for the past couple of days, but keep getting caught up in other stuff ... Anyway, on Sunday we had some friends over which was an excuse to cook. I had not done a brisket in a while so decided to throw one on. I also hadn't done ABTs in forever so picked up everything for them.
My meat market didn't have any CABs like he normally does, just Choice, but the results were pretty **** good. It was about 15.5# prior to trimming and I only cut some fat out between the point and flat. It cooked a ridiculously long time - I put it on at 8 p.m. Saturday night and separated the point and flat at 180 around 2 p.m. Sunday. I chunked the point and put them back on the grill to render some more. I rubbed the exposed portion of the flat and cooked it a couple of more hours until probe tender.
The ABTs went on when I separated the point. They cooked about three hours.
My meat market didn't have any CABs like he normally does, just Choice, but the results were pretty **** good. It was about 15.5# prior to trimming and I only cut some fat out between the point and flat. It cooked a ridiculously long time - I put it on at 8 p.m. Saturday night and separated the point and flat at 180 around 2 p.m. Sunday. I chunked the point and put them back on the grill to render some more. I rubbed the exposed portion of the flat and cooked it a couple of more hours until probe tender.
The ABTs went on when I separated the point. They cooked about three hours.
