Beef Brisket

Ok, I have been remiss again in posting.... I blame life... Lol.

I cooked a 5 and a half pound Brisket for friends of ours that we hadn't seen for awhile.... I posted pictures of it and then proceeded to get called and Harrssed by neighbors of ours about how dare I post pictures like that and then not share.... :-)

I then was told that they were gonna bring me a brisket the following weekend that I was going to cook and they would show up and eat.

So 7:30 am yesterday morning they show up with an 11 pound Brisket.

I quickly Seasoned it with Weber Tangy Sweet BBQ rub and then put on Montreal Steak Seasoning on top of that.

I then smoked it for 5and a half hours then pulled it off and wrapped it in the best thing ever for a BBQ'er Peach Paper, for those of you don't know what that is it is Red Butcher Paper that is treated to hold liquid in it but still allows smoke through...

I then let it sit on my smoker for another 5 and a half hours before pulling it off and letting it rest for 30 minutes before serving...

Was told it was my Best Brisket to date....