Smoke Day +1: 12 hour brisket


Brian Lee

A bit late to the game here but here's my brisket cook from Sunday, May 24.

This is a 15lb Snake River Farms brisket I bought for $99 last December. It was in my freezer so I thawed it a week earlier. Trimmed it Saturday and put in on my WSM 18 @ 5:50 AM. I used a BBQ Guru ATC set at 250 F and added chunks of hickory wood and pecan shells throughout. Rub was 50/50 kosher salt and coarse BP.

Pulled after 10 hours when temp was 176F:

I then wrapped in pink butcher paper and cooked another 2 hours until 202F. Here's the finished product:

Sliced flat. Note my rookie mistake with the first two slices on the left where I cut with the grain:

Here's my plate with brisket, smoked fresh kielbasa, baked beans, baked mac n cheese, cole slaw and cornbread. Note: the mac n cheese topping was a mixture of panko bread crumbs, butter and hand grated Parmigiano-Reggiano I bought from Arthur Avenue the day before: