22 hour smoked brisket

[Kevin Fisher]

heres a few pics of my smoking skills enjoy and feel free to comment.

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[bama bbq]

very nice looking hunk of beef.

[Jeff]

22 hrs?  What temp did you hold it at?  Any pics of it sliced up?

[Duke]

Nice job again! 

[Kevin Fisher]

22 hrs?  What temp did you hold it at?  Any pics of it sliced up?

I kept the temp at 220. I have a problem of forgetting to take pics of my meat sliced. I get to excited.

[1buckie]

Pretty rich looking bark.....what's the saying ~ "Once you go black, you never go back " ?

( Meaning the bark...)

What rub did you use  on that ?

[HankB]

I kept the temp at 220. I have a problem of forgetting to take pics of my meat sliced. I get to excited.

I have the same problem. When the meat comes off, I lose all interest in photography.

That looks pretty good!

[Jeff]

I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)
Anyone have any good pointers?

[1911Ron]

Looks good, i too forget to take pictures.  I have not tried Brisket yet, done Ribs and Boston Butts a few times.

[HankB]

I need a 101 on how to slice a brisket and showing in detail the 2 parts of the meat (lower and upper parts)
Anyone have any good pointers?

I always try to slice across the grain because even after a long smoke, beef can be a little stringy. Some times I trim the fat away because there can be a lot of it. OTOH, the fat tastes pretty good too.