Using a simple light rub of salt, pepper and granulated garlic, I began the smoking of my first brisket. I ran my WSM at 240-250 using a combination of lump mesquite charcoal and cherry for the duration of the smoke.
Sneaking a peek at 2 hours in:
4 hours and the internal temperature has reached160:
At this point, I wrapped the brisket in foil and splashed a quarter bottle of Guinness and a couple of smashed garlic cloves into the foil wrap and replaced the brisket onto my WSM to finish smoking. Ahhhhhhh, the rest of the Guinness is mine...
6 hours and finally reached an internal temperature of 190. At this point, the brisket still had a fair amount of resistance to a toothpick, so I continued smoking, checking every 30 minutes for tenderness. After 7 1/4 hours and reaching an internal temperature of 207, a toothpick inserts without resistance. I pulled the brisket and let it rest wrapped in foil for 90 minutes.
While the brisket is resting, I used the remaining heat in my WSM to cook some fresh asparagus to go with the brisket.
After resting for 90 minutes:
The weight of a small, light cleaver and the lightest pressure easily cut through the brisket. The addition of the Guinness made the brisket incredibly moist and delicious.
Smoked brisket served with a Moroccan vegetable tagine and fresh grilled asparagus.
Countdown to the pastrami smoke: T-Minus 20 days