In the visual how-to below, Bon Appetit associate food editor Chris Morocco shows viewers how to smoke a whole, trimmed brisket. Glorious, glorious meat porn ensues. The meat man seasons the cut liberally and takes it out to his epic backyard Weber grill equipped with a metal smoker box. He places pre-soaked wood chips in the smoker box, then lays the slab of meat on the grill and lets the brisket cook for ten hours at 260 degrees. When it’s finished cooking, a glamour shot of the meat shows that it has developed a beautiful black crust on the outside. The helpful hints don’t stop there; the instructional video tells you to let the brisket rest for 30 minutes before slicing, and to slice the meat against the grain into 1/4″ thick slices. If this isn’t smoked meat inspiration, we’re not sure what is. What the hell are you planning to cook for dinner tonight?