On Tuesday we had our family's delayed Christmas party since a lot of our family members were working on Christmas day. My mom volunteered me to cook so I did a brisket and a ham.
I started with a 16.5 lb brisket and probably trimmed it down to 13-14 lbs. My rub was simply Kosher salt and course black pepper. I used post oak and and tried to keep the heat around 275 degrees for a cook time of about an hour per pound. Every two hours I added a couple of wood chunks and checked my water tray.
2 hours in
4 hours in
6 hours in
8 hours in and read to wrap at 170 degrees
Let it cook for 4 more hours and the temperature was right at 203 degrees when pulled. It looks a little dry in the photo but was not when we cut into it.
Ready to be served with the pineapple, brown sugar and maraschino cherry glazed ham I smoke over cherry wood.
Found out my brother's fiance took some pictures of the brisket all cut up.
Edited by JonEstrada - 1/4/16 at 3:00pm