Here's some pictures of the brisket I smoked today. It was a 12 lb whole brisket. I started my charcaol before 5:30 AM. While the fire was starting, I prepared the brisket. Normally I like to apply the rub the day before, but time did not allow that yesterday. By 6:00 the brisket was in my offset smoker. The wood was pecan.
I cooked the brisket until 6:15 PM. I brought in the brisket to rest while I prepared the other food, corn on the cob and sweet potatoe. I have cooked brisket that was more tender, but I couldn't cook this longer. My son is headed to a concert tonight. I was pleased with the flavor and the appearance of the brisket. The smoke ring was about 3/8" into the meat. I saved my ends to chop up to use in beans.
My son, my wife and I sat down for supper together, the BBQ was good, the beer was cold- Life is good!