Tasty Brisket

[kiyotei]

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?

[Gizmo]

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. 

[hillbillysmoker]

Good looking brisket. Thanks for sharing.

[kiyotei]

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.

[Stickbowcrafter]

Congrats! Brisket is a tough one. Looks like you done real well.

-Brian