Following are the pics from last week's brisket cook.<br /><br /> Brisketorial pics <br /><br />A few Brisket 202 topics to keep in mind: foil, cooking temp, wood type/amt, briquettes for SR, etc.<br /><br />Next week I'll repeat without foil and without briquettes and post again.<br /><br />

Man...is that beautiful. I think I will blow off work today and spend the day with the smoker. I have made some nice briskets, never foo;ed an of 'em. but, I do not know if I could beat these pics...great job.
Screw work...today is about brisket and beer....

Dennis -- Good job! Apprecaite the "Brisketorial pics" & looking forward to next week! Would appreciate comparison and comments especially on bark and juicness!

Great pictures Dennis!

Do you think the briquets did any good and how about the can?

The last term, and it applies here:

FOOD PORN.

Good looking stuff Dennis.

So, at the end, would you change anything?

Dennis,

One word........outstanding!!!!!

Dennis,

WOW!!! I'm drooling with no brisket in reach!!!

Ooohhhhh... I am soooo humgry! I NEED brisket!

Thanks for the pictures, Dennis. Nice job!

Briquettes: Sometimes I'll throw a couple in the firebox just because. But this time I decided to try four to see if more led to any pronounced smoke ring. You can see for yourself that there's nada.

Can: Yea, it looks a little Sanford & Son'ish. But hey--it's BBQ. Does it work? Most of the time--I think.

Any time I cook I always think what I'll do different next time...

--buy a new bag of mesquite since I'm down to the small pieces (it needed more smoke from the bigger, longer-burning chunks.
--put on more Montreal seasoning
--turn the smoker off rather than set it to 140 (the foiled brisket sat too long at 190 and was a little overcooked)
--add some TQ to my rub to try for that smoke ring
--and the biggie --> no foil