OK he's a couple of pics of Moozilla (18lb prime brisket). Taste of new rub I was trying turned out good but still not that wow factor & never really relaxed to hot knife thru butter phase. I got it on Sat morn just after 10am on the BDS at 300 & took it off just after 4pm when it was in the mid/upper 190's to separate then made some sauced burnt ends from the point to put back on the BDS. As far as contest brisket my attempt would be middle pack but I still just don't have brisket down yet but I'm getting better/more consistant at it.
Trimmed & going to bed for the night
Seasoned in the morning before cranking up the BDS
flip times
Sliced (sorry my camera doesn't do closeups very well & they end up to fuzzy)
Trimmed & going to bed for the night
Seasoned in the morning before cranking up the BDS
flip times
Sliced (sorry my camera doesn't do closeups very well & they end up to fuzzy)