Here's my 4th of July din-din. Been smoking for almost five hours and the test cut after the picture was taken showed a nice medium rare. Perfect.
15 pounds of brisket, tenderly smoked to mouth-watering perfection. I covered the grill after the picture to let the charcoal finish out its burn. When the coals are finished I'll lay this out on the kitchen counter top to cool naturally and then bundle it in heavy foil and put in the fridge. This allows the smoke to settle down and run thru the meat. On Friday morning this will get sliced thin across the grain and it goes into a large crock pot with a can of beef broth for moisture and ever so little salt. It gets served up on big buns with a couple different sauces to brush on as desired along with the usual sweet onion slices, relish and what have you.
