Beef Brisket

7.52 lb beef brisket, before trimming.

After trimming & light dusting with equal parts lemon pepper, onion powder, granulated garlic, paprika, Lawry's seasoned salt and 1/4 part freshly ground peppercorn medley.

I used the Minion method (thanks, Jim!) to fire the Weber Smokey Mountain (WSM) smoker. 20 lighted briquets were placed on top of ring full of unlit charcoal. This will provide up to 12 hours cooking at 225°F. 3 chunks of hickory were added for smoke.

At 9:15 AM, the brisket was placed into the smoker. The smoker temperature was 238°F and the water pan was full of warm water. Notice the meat temperature probe has been inserted into the point (deckle).

The smoker temperature is being monitored with a NU-Temp wireless thermometer. The current temperature (249°F) is on the left and an alarm temperature (215°F) is on the right. If the cooking temperature falls below 215°F, the alarm will sound.

At 12:30 PM, the brisket was turned over and end-for-end. It was also sprayed down with Martinelli's Sparkling Cider. Current meat temperature is 168°F and the WSM has been holding a steady 250°F for the last two hours.

At 1:30 PM, more water was added to the water pan. The brisket temperature was 176°F and the WSM was 250°F. At 2:15 PM, the brisket was sprayed down with more Martinelli's. At 6:40 PM, the brisket was 195°F (ready), the WSM was 247°F.

Yes, it was just as good as it looks. The flat was sliced for dinner and the deckle (in background) was chopped for sandwiches. This was a very juicy and tasty brisket!