I did another 7 lb brisket last night. I slathered it with a mix of yellow mustard, worchestershire sauce, tabasco, maple syrup (I highly recommend adding maple syrup to any rib slather, fantastic). Then I sprinkled it with a dry rub. I smoked it for 5 hours using hickory, mesquete, and maple. I then wrapped it in foil, added some apple juice and put it in the oven at 210 degrees (11 pm) and went to bed. I got up at about 7:30 am and pulled it out. I let it sit an hour while I slept some more. I sliced it up and wow, what a great breakfast I had. It was super tender and juicey. I have a lot of trouble getting these pics posted correctly. I use image shack. When I click the insert image button it never seems to work right. Any suggestions?
(http://img440.imageshack.us/img440/4195/dsc01296qv8.th.jpg) (http://img440.imageshack.us/my.php?image=dsc01296qv8.jpg)
(http://img409.imageshack.us/img409/6985/dsc01298nf0.th.jpg) (http://img409.imageshack.us/my.php?image=dsc01298nf0.jpg)
Looks like the pictures made it into your post just fine.
Only suggestion I can offer is on the slicing of the meat. If you tilt the heal of knife blade back at a 45 Degree angle when you slice, you will end up with a much wider slice of meet.
Good looking brisket. Thanks for sharing.
this was my best one yet this summer. I think I finally gotten it right. There are so many variables to making it taste just right. I took half to work today and it was a big hit. I work with a guy from TN who does a lot of smoked pork butts. We swap tips at lunch about smoking, and bbq in general.
Congrats! Brisket is a tough one. Looks like you done real well.
-Brian