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Found a 9lbs. USDA Prime packer in our freezer. I get these at my local Sam's Club. Thought this would be a good way to try out MHGP.
Nice marbling don't ya think?
Injected with SmokyOkie's Deep Beef, rested overnight, then a generous rub of Mad Hunky General Purpose Rub.
Decided to use a combination of peach and mesquite wood.
Ran the stick burner around 275F. Cute little packer hit 185IT in four hours! Pan and foil for another hour. Separated the flat and point. Flat into cooler for an hour while I worked up some burnt ends.
Only one hour in the pan and I collected this much strained Au Jus
The flat was incredibly moist and tender. Nice pull, no mush. The unusual coloration in this image is from me not moving my injection needle as much as I should have. Otherwise, it was delicious.
Then came the burnt ends...Point was cubed and covered with Okie Dust Rub. It is sweeter than MHGP so I thought it would be a better choice for ends. Out of the smoker I added a little Sa-Mokin' Sauce.
May be the best ends we have ever had. They never made it to the plate. We just stood there and devoured them straight out of the foil. Nice appetizer fo' sho'!
Plated with mac and cheese, corn, and salad.
I really liked the MHGP rub on this brisket and intend on using it on more beef in the future. I appreciate its savoriness without being "too BBQ tasting". I also thoght it had just the right amount of heat. Thanks Mad Hunky for sending me sample GP. You have hooked another customer.
Nice marbling don't ya think?
Injected with SmokyOkie's Deep Beef, rested overnight, then a generous rub of Mad Hunky General Purpose Rub.
Decided to use a combination of peach and mesquite wood.
Ran the stick burner around 275F. Cute little packer hit 185IT in four hours! Pan and foil for another hour. Separated the flat and point. Flat into cooler for an hour while I worked up some burnt ends.
Only one hour in the pan and I collected this much strained Au Jus
The flat was incredibly moist and tender. Nice pull, no mush. The unusual coloration in this image is from me not moving my injection needle as much as I should have. Otherwise, it was delicious.
Then came the burnt ends...Point was cubed and covered with Okie Dust Rub. It is sweeter than MHGP so I thought it would be a better choice for ends. Out of the smoker I added a little Sa-Mokin' Sauce.
May be the best ends we have ever had. They never made it to the plate. We just stood there and devoured them straight out of the foil. Nice appetizer fo' sho'!
Plated with mac and cheese, corn, and salad.
I really liked the MHGP rub on this brisket and intend on using it on more beef in the future. I appreciate its savoriness without being "too BBQ tasting". I also thoght it had just the right amount of heat. Thanks Mad Hunky for sending me sample GP. You have hooked another customer.
great cook! 
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