Well I survived my first brisket. I used hickory chips and maple chunks. Started at 5:45 this morning and pulled it out to rest at 7:00 tonight. I tried to follow Jeff's all-nighter method pretty closely. Good smoky flavor, but I thought it could have been a bit more tender. I had to do a quick search to get some coaching on slicing the brisket. I will attempt to share a few pictures.
Fairly early in the smoke.
Just about ready to pull.
Sliced and ready to eat.
dmack
Fairly early in the smoke.
Just about ready to pull.
Sliced and ready to eat.
dmack