I got the last prime brisket from Costco on the 3rd. Only a 10 pounder. It was too big to go on the Akorn as a whole brisket, so I lopped off the flat at the edge of the point. I went simple. Salt, pepper and Meat Church's Deez Nuts pecan rub.
On a side note about the rub. First off, my kids LOVE the rub. More so for the name than anything. The older two boys being 9 and 11. I love it too for the name. As I'm hauling in my beans last night, I got to say to my oldest, "Hey grab the tongs, foil and Deez Nuts and bring them inside, please." Ahhh, that never gets old.
So I put the half with the flat and the point in an aluminum pan, fat cap down, on the smoker with some pecan at 9:00 am and let that go about 300 for 90 minutes then threw the flat on. Then I put the flat in a pan, fat cap down, in an aluminum pan on the upper rack. Every hour or so, I would baste with the juices in the pan and dusted a couple more time with Deez Nuts. I foiled the tops of the pans when they hit about 180, hit the shower, ran to the store. When I got back at 2:00 pm, pealed back the foul and hit them with a thermopen. I didn't need to wait for the readout. The probe went in and out like butter. I pulled them off, wrapped them in foil and a towel, dropped them into a cooler and waited for my guests to arrive at 4. At 5, I carved. No need to go with ultra thin slices. Slices as thick as my finger were bending so much, the ends hung straight down. It was a small group, so the part with the point and the flat fed everyone and the other flat, I can use for my beans or chili. It was an outstanding day.
To sum up, the side with the flat and the point, went on at 9, and was just over 200 at 2:00 pm. The flat went on at 10:30 and was done at 2:00 as well. Mind you that flat was really thin since this was such a small brisket.
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