The left overs were eaten today. Just ate the slices cold. Even better! Hutchins brisket rub is mostly SP but the taste of both were obvious, but the other ingredients really made it a hit. Will see if I can get it shipped. But don't hesitate to do a Tri Tip like a brisket. If you keep it spritzed often, it will not dry out. Also, foil crutch keeps it moist if you add a little of the spritz when wrapping. Actually, I pulled it when it reached 196* but it got up to 199* after I towel wrapped the package. (I had my Meater in it for the whole cook, and left it in with the towel wrap.). There was about a half cup of juice in the bottom of the wrap when it came out of the warmer. Sorry I did not take a pic of the uncut meat, it had a great dark bark which you can see on the sliced pieces. No need to make a whole brisket unless you expect a large crowd. On the other hand it was expensive at $10.99/lb.
