Here is the rest of the story.....6lb flat, about 6oz mixed hickory & cherry, placed brined, injected & rubbed flat on 2nd rack from top added extra rub to top, set temp @ 225 & let rip. 6 hrs in i quickly applied some bbq sauce (temp was 187). After 8.5 hrs it finally hit 200. Took it out wrapped in foil & let it sit 45 minutes until guests arrived. It was phenominal. The remaining fat that wasn't rendered was literally like butter. It melted in your mouth, no chew @ all.
I added a photo of the black eyed pea tart. If you do this, make sure to drain the peas well before blending with the ceam cheese. After blended add about 1/3 volume more drained peas for texture. Save some unblended as well. Cook the philo in muffin pans until golden brown (about 10 min in a preheated 350 deg oven). Add warm pea / cream cheese mixture. Top with warm unblended peas. When this process starts I take some purple onion & jalapeno & marinate in plain white vinegar. A shot of vinegar is always good with beans & the onion & japs add flavor & crunch. I use salt pork when cooking the beans down cut to 1/4 in thick. After peas are done cut into strips and pan fry. Use apiece or two as garnish with the onions. It tastes like crispy pork fat from a pork chop. Also add a little green onion for color. Crunchy, creamy, savory, mmmmmm. Goes great with pork as well.
Everyone enjoyed the meal. My daughter thought it was a little too smokey but she was the only one. I dont know if brineing & injecting is overkill but both briskets done this way were very moist & extremely tastey. I would like to inject one & inject & brine another and cook side by side to see if there is an appreciable difference. Unfortunately, very seldom do I have a need to cook that much.
