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heff66: The most amazing piece of beef I think I have ever seen
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heff66: Snake River Farms Wagyu brisket
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heff66: First a trimming
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heff66: Look at that cross section!
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heff66: Here's the fat side - minimal trimming here
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heff66: A notch is made to indicate cutting direction later
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heff66: Starting to shake on the rub
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heff66: A nice pat down
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heff66: Coating the fatty side
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heff66: Texas Gold
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heff66: The smoker is up to temp and ready to rock
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heff66: Bed time for briskets
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heff66: 10 hours later it is tender
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heff66: Stall temp has been reached - the brisket will cook for another 4 hours
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heff66: Uncoated butcher paper
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heff66: A nice big piece to hold in the moisture but allow it to still breathe
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heff66: After 14 hours, it's time for a rest
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heff66: Ready to come out of the smoker
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heff66: Placed on the butcher paper
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heff66: Wrapped up, put in a blanket and stored in an insulated cooler
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heff66: Unwrapping it a few hours later
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heff66: Moist and tender
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heff66: The proud papa
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heff66: Finished brisket just before cutting
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heff66: The first slice comes off
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heff66: A perfect pink smoke-ring is revealed
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heff66: A Brisket Story-20150905-IMG_1067
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heff66: Look at those perfect slices
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heff66: A Brisket Story-20150905-IMG_1090
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heff66: A Brisket Story-20150905-IMG_1092