Here's the 2nd half of our brisket cook from yesterday. In case you missed it, part 1 of this series broke down everything you need to know about how to trim and season your brisket.
In this video, the meat is on the pit. Depending on what type of smoker you're using will determine how much work you'll have to do while you're actually cooking the brisket. But regardless of what you're using, we still want to keep an eye out for the same things when it comes to when the brisket is ready to wrap and when it's ready to get pulled off the pit.
Also, you never want to spend 12+ hours on a brisket cook only to eventually hack away at it when it comes time to cut into it. How you slice it up is just as important as anything else going on here, so we have some tips for that as well.
Hopefully by the end of both of these videos, everyone will be ready to get out there and put some seriously delicious and supremely juicy meat into peoples' mouths. Because at the end of the day, that's really what life is all about.