Brisket a la Pachanga

[seemore]

Smoked a brisket for this weekend.  It has been a looooooong time since I had done one.
On Thursday we trimmed the brisket, then seasoned it with the rub, after which we slathered some Dijon mustard on it:


We then wrapped it in plastic wrap and let it sit overnight in the 'fridge.
I put the brisket in the smoker at 6:30 last night.  It smoked for four hours with mesquite.  Then it continued in the smoker until 3:45 this morning. 


We then wrapped it in plastic wrap, covered it with towels, and placed it in a cooler:

FINALLY, we went to bed........what kept me awake during this entire process was some oatmeal stout from a local microbrewery.  :)
Around 10:00 this morning, I unwrapped the towels. 

We then took off the plastic wrap, separated the flat from the point, and then cut up some of the flat.



WOW is it ever good!  Had some tonight on a toasted bun with some of Sonny's cilantro potato salad.
seemore

[SouthernSmoked]

Scott that looks soooo good! Nice job!

[mikecorn.1]

Wow. That thing looks amazing. Nice.


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[MidKnightRider]

Sweet!

[hal4uk]

Looks plumb awesome!
Who is Sonny?  :o  8)  ???  ::)

[La Quinta]

First off Seemore that looks awesome and juicy...secondly I got a couple of those specific coolers around here too!!!  ;D

[squirtthecat]

Killer!

I've got a stack of those Nebraskan Cambros as well......

[Tenpoint5]

Looks Really Good Seemore!

[SiFumar]

Great job!  I'm thinking it's time for another brisket here too.

[OldHickory]

Good job, looks great.  It is comming up on the time of year we can get a decent price on brisket around here- I hope :o

[ghost9mm]

Looks super good to me, now if I just had a couple pieces of bread and several pieces of that good lookin brisket I wouldn't be hungry right now......lol