Finally, smoked brisket day has arrived. It is an absolutely gorgeous day, with a little breeze, and shining sun. From a recipe by Cook's Illustrated, it's going to be a 6-7 hour timeframe, but I've cleared my schedule for it. Grilled corn, some homemade BBQ sauce, and wife's desserts will round out the day. I even cleaned both grills!
Brisket (flat cut, ~5 lbs) was brined in a salt/sugar water solution for 2 hours, with cross-hatch cuts on the fat cap (went a little too deep on one cut)
50 new briquettes were piled under about 65 that had already been heated up, to give even more smoking time before needing to add more - a great idea from the recipe.
If you can't stand the heat...
3 hickory chunks on the coals, brisket starting fat side down over a pan of water.
Starting temp of 400 degrees, just like the recipe said!
More to follow... it's under wraps for 3 hours before I'm allowed to flip it.
Suh-wheeeet.....
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