Needed some brisket for grilled cheeses and since there is food truck throw down it was as good time as any to prepare the brisket.
I had 2 choice packers seasoned with Two pigs mafia and sucklebusters espresso rub.
Onto the Grilla at 225 for one hour, then up to 300 for the remainder of cook.
At about 160 each I put in the foil boat till they were ~202
Took about 8 hours in total.
Next day, I took the already separated point and cubed up for burnt ends, rubbed in a bit of drippings and Sucklebusters Peach BBQ sauce, back into the Grilla for another 1.5 hrs.
The brisket grilled cheese gets 2 slices of brisket with a slice each of Colby/Jack and Havarti, horseradish mustard between 2 slices of Italian bread cooked on the blackstone.
Served with a few burnt ends, chips, and a sea salt dill pickle.
I had 2 choice packers seasoned with Two pigs mafia and sucklebusters espresso rub.
Onto the Grilla at 225 for one hour, then up to 300 for the remainder of cook.
At about 160 each I put in the foil boat till they were ~202
Took about 8 hours in total.
Next day, I took the already separated point and cubed up for burnt ends, rubbed in a bit of drippings and Sucklebusters Peach BBQ sauce, back into the Grilla for another 1.5 hrs.
The brisket grilled cheese gets 2 slices of brisket with a slice each of Colby/Jack and Havarti, horseradish mustard between 2 slices of Italian bread cooked on the blackstone.
Served with a few burnt ends, chips, and a sea salt dill pickle.
