Sunday Brisket Cook - Pics Included

bicktrav

Got a 7 lb. brisket on Saturday and cooked it yesterday using APL's Get a Book Brisket Recipe from Serious Barbecue.  This is the second time I've done this recipe.  Absolutely fantastic flavor, but it turned out slightly less moist than the first time I made it.  I found that strange given that I probably had better temp control etc. this time around than the first time.  Only other issue with it--which also was an issue last time--was the lack of smoke ring.  Not that there was none, but it was not as large as I'd like.  Smoke flavor was good, but I'd like the aesthetics of a beefed up ring.  Anyway, I'm being very nitpicky here because it was an absolutely amazing cook.  Served it as a sandwich with coleslaw and a homemade bbq sauce.  Also served it with a side of potatoes and chopped pea, pancetta and parmesan salad.  Apologies for not including a shot of the sliced brisket.  Plain forgot to take one.  Anyway here's all the food.

Brisket in the morning with paste and seasoning blend applied...

Two hours in, just prior to spraying with an apple juice spray...

4 hours in, just prior to pulling and coating in a wrapping mixture...

Coating in a wrapping mixture of honey, brown sugar and butter...

Final Product yesterday evening...

New potatoes with butter, thyme, dill and old bay just prior to cooking (sorry no shot of the finished product, but it was great)...

Chopped Pea salad with pancetta, parmesan and a lemon/olive oil dressing...