Jamie Thingelstad

Getting ready to put dry rub from Mike Rock on the 7.5 pound…

Getting ready to put dry rub from Mike Rock on the 7.5 pound grass fed brisket.

Raw 7.5 pound grass-fed beef brisket on a store tray next to a glass bowl of dry rub spice blend on a black stovetop

Brisket rubbed and ready to rest for the night before meeting the Big Green Egg tomorrow morning.

Raw beef brisket coated in dry rub seasoning sitting on a metal baking sheet on a glass-top stove

Last prep tonight for tomorrows brisket, soaking chips. Black Cherry. Mike Rock and I eat well tomorrow!

Wood chips soaking in water in a glass bowl on a wooden cutting board, with a green towel and empty bowl nearby

I really believe that the James Brown mega-funk playing while the brisket was rubbed will make it taste better.

Outdoor deck setup with a Big Green Egg smoker, a red umbrella shading it, wood chips in a bowl, and brisket on a tray nearby.

Problem: Sun has now come out and started to raise the temperature of the Big Green Egg past 220 °F. Solution: Umbrella.

Tonight’s brisket is on the Big Green Egg! Dinner in ~12 hours. Bet Mike Rock can smell it at his house.

Large beef brisket coated in dry rub spices smoking on a round Big Green Egg ceramic grill outdoors on a wood deck.

Smoke.

Big Green Egg ceramic grill top vent with smoke rising, sitting on a deck railing in background

For those following todays brisket here is the 6-hour check-in. More cherry chips added.

Large beef brisket coated in dry rub smoking on a Big Green Egg ceramic grill outdoors on a wooden deck.

Forgot the picture of the brisket.

Barbecue brisket with a dark reddish-brown crust smoking on a Big Green Egg ceramic grill alongside two sweet potatoes

Brisket at hour 12. Hoping Mike Rock and I get to eat soon. 170 internal temp. Surly whetting the appetite.

Brisket done. Time for Mike Rock to carve.

Large smoked beef brisket resting on a metal sheet pan on a kitchen counter near an induction cooktop.

Brisket is unbelievable. Amazing! Very moist too! Mike Rock and I very happy.

Next brisket is going to get started at 8:00pm the night before and cook while I sleep. It was amazing, but 9:30pm dinner is too late.

More in Cooking · March 2009 Be Smarter, Calibrate your Thermometers

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