After trying my hand at smoking a pork butt a few weeks ago, I decided to try a smoked brisket on my new Weber Smokey Mountain cooker. This was a little daunting to me because of the duration of the cook, but it actually wasn’t anymore involved than the pork butt was. And the payoff was incredible.

For this cook, I followed Malcolm Reed‘s recommendation for cooking brisket burnt ends. If you haven’t seen Malcom’s site, HowToBBQRight.com, you’re missing out on a great resource. His videos were very influential in making me want to buy a smoker and start making some of the stuff from his site.

Food: Brisket and Burnt Ends
Temperature: 250°
Cooking time: 9-12 hours
Wood used: Pecan, Cherry
Note: Cooked low and slow until internal temperature reaches 205°