I forgot to take the before pics, but these are the after. It started life as a 9lb flat from Costco, then I wet aged it for three weeks in a foodsaver bag.
I used Pachanga's rub; however, I ground the whole rub up into a powder in my grinder. I then slathered and did an injection of CT. I made a mop of CT, Scott's BBQ, Worcestershire, and threw some Emerils essence in for the heckuvit.
I used 4.6 hours of apple and .4 of Hickory. I mopped it twice. Total cook time at 225* was 9.5 hours. I am FTC'ing as I write and will stick in the fridge intact and whole for tomorrow's dinner. I'll update the post with the slicing.
NOTE TO PACHANGA: That foil in the picture is not a Crutch, I was starting the FTC process. I like mine naked too! But i'm sure you knew that by looking at the bark... ;D
(http://i863.photobucket.com/albums/ab198/jf7fsu/IMG_1579.jpg)
(http://i863.photobucket.com/albums/ab198/jf7fsu/IMG_1578.jpg)
That looks really Good!
I'll be right over...
You had better hurry FLB. I'm right behind you.
Nice looking brisket, Buddy.
Good luck and I like it naked too,
Pachanga
Danged - that's good looking!
Good lookin brisket JF7
Nice looking brisket. Did your flat have a fat cap on it?
Where's the rest of the food porn?
You promised a photo of the inside.