James J
TVWBB Pro
Had an 8.93 lb brisket point in the freezer from Autumn Harvest Farm purchased through Crowd Cow.
Trimmed and rubbed it with Eat Barbecue’s The Most Powerful Stuff.
Rainy start on Sunday morning at 62 degrees.
Took a peek about 4 hours in.
Stalled and wrapped a few hours later at 172.
Took It off when it probed nicely at 205.
Cubed it and dusted it with a little more rub, and lightly glazed it with “The Next Big Thing.”
Back on for about another hour.
Whole cook took about 10 hours.
Here is the final result.
The whole family said they had great flavor and were super tender!
Trimmed and rubbed it with Eat Barbecue’s The Most Powerful Stuff.
Rainy start on Sunday morning at 62 degrees.
Took a peek about 4 hours in.
Stalled and wrapped a few hours later at 172.
Took It off when it probed nicely at 205.
Cubed it and dusted it with a little more rub, and lightly glazed it with “The Next Big Thing.”
Back on for about another hour.
Whole cook took about 10 hours.
Here is the final result.
The whole family said they had great flavor and were super tender!
