The Meat: 2 packers and 2 pork tenderloins
On the Cooker at 6AM: Beef Stock/ Worchersire injection, Beef Rub: Black P, Kosher Salt, Ancho, Garlic P, Ground Mustard, White Sugar
After about 6 hours the smaller 1 was at 165° and stalling. Move to pan and foil tightly with some stock.
Pulled it off at 200° internal temp, separated the point and flat, and tented rest the flat for 15, then foil/towel/cooler for 2 hours.
Here are some finished 'POINT CUBES'....not really 'burnt ends'...
Sliced Brisket Flat
Had an easy cook. Minion with 1 bag of charcoal last nearly 12 hours. got it up to 275 in about 45 min. temped dropped with room temp brisket added, but came back up pretty quick ( i put a fan on an intake vent to get it up faster..thinking about getting a temp controller this summer) it was 8° that morning.... used cherry and pecan wood.
sT
On the Cooker at 6AM: Beef Stock/ Worchersire injection, Beef Rub: Black P, Kosher Salt, Ancho, Garlic P, Ground Mustard, White Sugar
After about 6 hours the smaller 1 was at 165° and stalling. Move to pan and foil tightly with some stock.
Pulled it off at 200° internal temp, separated the point and flat, and tented rest the flat for 15, then foil/towel/cooler for 2 hours.
Here are some finished 'POINT CUBES'....not really 'burnt ends'...
Sliced Brisket Flat
Had an easy cook. Minion with 1 bag of charcoal last nearly 12 hours. got it up to 275 in about 45 min. temped dropped with room temp brisket added, but came back up pretty quick ( i put a fan on an intake vent to get it up faster..thinking about getting a temp controller this summer) it was 8° that morning.... used cherry and pecan wood.
sT
