Just off of the smoker

The brisket was on the smoker for 10 hours, and this is the result. Only a little bit of the fat cap has not melted it’s tender, and the little bit I pulled off tasted very good. We could have smoked it for a few more hours to perhaps make it a little more tender and melt the rest of the fat cap, but the smoker had burned up all of the wood so I figured it was a fine time to pull it off.

See the original on Flickr.