I couldn’t get away so I decided to spend a day cooking. I bought a 20lb brisket.
I trimmed it, made a simple rub, and started a slow burn in my side smoker with Kingsford original briquettes and a few chunks of Hickory. I put it in the smoker at midnight.
About 7 1/2 hours later I pulled it, wrapped it in parchment paper, and put it back in the smoker. I need to get some real butcher paper for this.
At 13 hours it finally hit 205 degrees so I pulled it out of the smoker and put it in my big cooler
An hour later it was a jiggling, juicy mass on my cutting board…
