(I hate moving...)
My brisket always turns out tender, juicy and has a nice smokey flavor. However, the smoke ring has always been elusive.
(I know, smoke ring doesn't really matter, but you eat with your eyes first.)
This time, I loaded up the XL with 6 sticks of wood and piled my lump in and around it and smoked at 250F. I seasoned it with Meat Church BBQ Holy Cow, of course. Once the brisket reached 170IT, it was wrapped in butcher paper for the remainder of the cook. The brisket was meat jello using the probe test and finally pulled at an internal of 198 in spots and 201 in others.
I pulled the brisket somewhere around 7am on Sunday morning. Since the smoker was still going, I threw on some thick cut bacon and smoked it for some killer bacon, egg & cheese biscuits!
The brisket rested in the Cambro a little longer than I'd have liked, but it was absolutely phenomenal. Great bark, excellent smoke, flavorful and plenty of juice. Excellent results.
I served the brisket with smoked bacon baked beans and a jalapeno cornbread.