Wow! Looks amazing. Care to share a little bit of information about the cook? Would be great to hear. Thanks.
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Sure, what would you like to know in particular? It was cooked on my go to cooker for smoking, the KBQ. I used hickory for fuel. Seasoned with my favorite brisket rub, Simply Marvelous Peppered Cow. I cook until around 170ish and then wrap in pink butcher paper until it probes tender, around 203 degrees.
I let it rest for a few hours in a cooler with towels (faux cambro) then slice and eat
I will say that I did try a couple of different modifiers from my standard cook. When I wrapped it, I applied beef tallow to the paper, it helped some. I also made a foil boat to partially wrap the bottom, this is supposed to give you the best of both worlds, butcher paper and foil combined. It DID speed up the cook but the downside is that the point did not render well. I'll not do the aluminum foil boat trick again, not for me. I actually have the remainder of the point in my oven, wrapped in foil for dinner tonight. I am going to let that fat get all jellified and then might make burnt ends out of it.
