Brisket Cook - It's been a while...

Just realized it's been about 11 months since my last brisket. I was cooking about one per month for a while, but I guess life got in the way a little. Costco had Prime packers $10 off last week, so I picked up a 18 lb'r and cooked it up today. It was cold overnight, 16* when I got up at 7:30am, but the Assassin held temps steady all night. Trimmed about 4.5 lbs of fat and salted the day before. Seasoned with Garlic powder and Pepper. Smoked it 7 hours at 255* - 260* with Oak and Mesquite. Wrapped in butcher paper and cooked another 5 or so hours. Then rested in a cooler for about 4 hours. Was maybe a tad over, but was happy with the results. Not gonna wait so long for the next one...




Trimmed



Seasoned...



After 7 hours on the Assassin. Ready to be wrapped...



It's done. Gonna wrap for a cooler nap. Pic shows how the brisket still develops some bark while wrapped in butcher paper...



Rested and ready to slice...



Need a better knife...





Brisket, Mac n Cheese, Beans & Slaw...



I guess it's a good sign when you serve Brisket for 8 and this is all the sauce that is used. Guess I made too much...



Thanks you looking!!!