For the yearly family reunion I normally serve pulled pork as my contribution. Since I have a freezer full of pork and time was running short I bought a 9 1/2 pound brisket at Sam's. I trimmed 1 pound of fat according to the virtual packer brisket in the archives. Coated the brisket with Dr. BBQ's Barbecue Schmear (using his Sweeter Big-Time Barbecue Rub) Smoked in my 009 for 11 hours to an internal of 183 (I had to leave for the Mariners game). Placed to rest in a foil covered hotel pan until I got back (They beat Toronto 7-4 and 2 out of 3) and refrigerated overnight. In the morning I sliced it with the grain in about bun width strips, then across the grain, and will freeze until reunion time. At the reunion I will reheat in a plastic bag in boiling water and serve. After slicing I had 4 3/4 pounds of sliced brisket (50 percent yield from cryovac weight, 58 percent yield from trimmed weight).
Photos were batched resized using the Image Processor script in Photoshop for 600 pixels height and width.
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