I'll admit, I'm a little intimidated by this awesome piece of meat.
My plan is to use a simple rub, 50/50 salt and pepper.
Fire the PBC up and cook this on the grate till about 170 or so, I believe it may be to big to fit, so I may have to trim the flat a bit. I hate to have to do that, this thing is already perfectly trimmed.
If I have to take some of the flat off, I'm hoping it's a large enough piece that I can fit it on one side or the other and maybe pull that "chunk" early or I could use it for burger.
That's my plan, but I am wide open for any suggestions, I want this baby to be as perfect as I can make it. I do want to keep it very simple so far as any rub, I want the Brisket to shine.
