My wife requested that I smoke a brisket for our annual Christmas dinner with good friends. 3 couples - one of the guys is a fantastic cook. His brisket is the best I've ever eaten - so there is a little pressure here. 8.5 pound flat with a nice fat cap. Marinated overnight in Headcountry marinade. Rubbed early this morning with Headcountry seasoning. In my 020 at 6:30 AM with 2 chunks of cherry and 1 chunk of hickory. The oven temp when I plugged in the 020 was 12 degrees but the thing fired right up! Plan to smoke at 225 until the internal temp reads about 180. Will then double foil with a little bit more marinade and back in the smoker until an internal temp of 195. FTC until we eat about 7PM or so. I hope my timing is good!! One of our other Christmas dinner traditions is drinking 18 year old Elijah Craig bourbon. If the brisket doesn't turn out well maybe no one will notice.
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