New Year's Day brisket

Tinyfish

I brined a brisket for 10 days in a wet brine and smoked it with some sugar maple wood chunks. I cooked it indirect at 225f for 16 hours and wrapped it in butchers paper after nine hours. 

lousubcap

That is a thing of beauty.  Had you not mentioned the cut, from the last pic I would have thought prime rib.  Great cook and result.  Great eats right there.
Edit:  Happy New Year.

ryantt

Looks amazing as do all of your cooks.  Have never used sugar maple, what's it like?   

Tinyfish

@ryantt thanks for the compliment. 

Sugar maple is a nice mild wood with an excellent almost sweet flavor. If you can get it, its worth a try.  

Tinyfish

@lousubcap. The brisket gets that nice colour from the cure.

bgebrent

Outstanding!  That brisket and plate look amazing!  Temperature on the brisket man, damn.  10 day brine, please invite me next time!

Tinyfish

@bgebrent if I can do it anyone can.

bgebrent

Tinyfish said:

@bgebrent if I can do it anyone can.

You're modesty is becoming!  Really just was a cheap attempt at an invite brother 

pgprescott

Home run again! Solid. The slices are perfect. That's the test.