I'll be the first to admit that smoking brisket scares the crap out of me. It's not something I am comfortable doing. Partly because it has never really been my favorite item to BBQ, but also because it seems to be pretty easy to mess it up, and the cost makes it one of those cuts that you really don't want to screw up.
Adding to that, it never helps when you have "environmental" factors working against you. Last year, it was something like -20 out when I was smoking my first brisket for my in-laws Christmas celebration. Then, this year I was battling a stomach bug during my cook. Many thanks to 
For the past couple of years one of my brother's in law has been buying a part of a cow from who knows where, but it usually gives him a couple of briskets that he keeps in his freezer. Like I said, I am not super familiar with the cut, but I think what they do is take the full brisket and separate the flat and the tip form each other and package them separately.
I can't really be sure, but this ends up giving me two three to four pound pieces of meat to work with. I've seen people smoke briskets that are close to 20 pounds for the whole brisket, so clearly there is something happening that these are so small, but who knows.
Although I wasn't personally impressed with my efforts last year, my family still loved the brisket which is why they requested I do another one this year. The good news is, I learned a lot from doing my first one last year and I had a lot of new things I wanted to try to improve my technique this year.
First of all, I trimmed off a lot more of the exposed fat on the brisket. Second, I used a different rub for the pieces of meat that I think was better suited to the cut.
Finally, I skipped using mesquite wood which I think is traditionally used for brisket and instead I relied solely on hickory. I was talking to my buddy ahead of time about doing the brisket and even he mentioned something about never having done a brisket before because they are kind of intimidating. It's funny because the YouTube videos make it look so easy, but there are just so many variables to consider. Plus, if you aren't using one of those set it and forget it pellet smokers that auto adjust the temp for you, fire control is a bit of an art.
I thought I had some images of the brisket before I put it on the grill, but then I remembered as soon as I ignited the coals I started dry heaving, so I was more focused on not throwing up versus getting photos. I used my slow-n-sear accessory with my Weber Kettle grill and it held a solid 250 degree F temp through the six hour cook.
As I said, my wife took some good photos since she was the one pulling the brisket off the grill.
When the brisket hit the stall around 165 degrees, I was not feeling too great, so instead of trying to wrap it or put it in foil boat, I just let it ride.
With the pieces of brisket securely ensconced in foil, she then wrapped them in a couple junk towels we had and put them in a cooler to hold the temp until it was time to cut them later in the day (about three to four hours).
I'm really kind of annoyed I missed these last few steps, because it really looks like it turned out great. My family raved about it once again, and I am told my great niece "ate the crap out of it". From the photo, it appears there was a really nice smoke ring as well as a solid bark, and that it stayed juicy without being fatty or drying out. I'm not sure my brother in law cut it against the grain like you are supposed to, but there is nothing I can do about that.
I have a bit left over that my wife brought home, but I haven't tried it out yet and left over it isn't going to be a very good indication of how it really turned out.
Based on the feedback though, I have a feeling I am going to be asked to have another go at it next year. You better believe I will be doing my best to take photos and documenting how that went.
Fingers crossed I don't get sick again!
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All pictures/screenshots taken by myself or
