The brisket survived the 13 hours in the smoker, losing almost 40% of its pre-cooked weight, while gaining four million percent yumminess.
Around five pounds is now undergoing the final magic, a 3-hour finish in a 50/50 blend of your favorite bbq sauce and beef stock. After finishing, the sauce will be cooked down and strained of fat, to be served with the meat.
This is the hardest time for me, as the smells all conspire to make the stomach rumble and mouth water. I'm usually patient when it comes to food, but this dish pushes the boundaries.