Maybe you were thinking that delicious brisket just… “happened.” Not so!
It’s a long process… luckily there is plenty of time during a slow February weekend for just such an endeavor.
Here is a 14 pound brisket being seasoned on a Friday night with many savory spices dispensed through a shiny R2D2 shaker.
Next it’s placed on one side of the grill above 2 aluminum foil trays to catch the drippings.
Hopefully you can see the temperature probes on either side of the meat slab. This is critical!
The charcoal is gingerly arranged on one side of the grill as the family dog looks for the best spot to pee in the backyard.
The temperature is monitored from the inside of the house, a great feature for those living in the north. Too bad you still have to go outside to add charcoal.
Checking the meat on Friday night, fun stuff!!
Look how much meat has cooked off by Saturday night, evidence in the tin foil trays.
Sunday afternoon the brisket comes off the grill and gets wrapped in tin foil for a few hours. It went from 14 to 10 pounds!
This knife could take your finger off and you wouldn’t even feel it.
The brisket is ready to go a day and a half after it started smoking. Everyone within a 3 mile radius could smell this on the grill for 2 days!! FYI everyone: it was fabulous!
Roadmap to Infinity 