LarryWolfe
Chef Extraordinaire
Picked up a 10.5lb packer from Sams the other night and got it on the cooker this morning. I trimmed and separated the point and the flat prior to rubbing and putting it on the cooker. I'll foil the the flat between 160-165 and continue to cook until it hits 190* and then let rest for a couple hours prior to slicing. I'll let the point continue to cook to render more fat, then I'll chop and sauce it. Of course it was rubbed with Wolfe Rub, which I barely had enough left for this brisket.