Used a mix of mesquite, cherry, hickory, and maple and used black pepper, salt, garlic powder, Penzey’s BBQ 3001, and a small amount of espresso powder.
I dry brined Friday afternoon, then put it on the grill at 9 pm at 225. At 5 am, and again at 7 am I spritzed with apple cider vinegar. At 10 am I wrapped it using a foil boat, went for another 4 hours to get the flat to 202° and rested it for 4 hours in a rest bag, then cut at 140°.
With the trimmed fat in the drip tray I ended up getting 2 and a half mason jars of beef tallow that I can use for other things like brisket burger patties or for tacos.
by AndrewActually
3 Comments
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Omg
That bark and smoke ring, both look amazing.