Beef TEXAS-STYLE SMOKED BEEF BRISKET

[RoadRunner18]

TEXAS-STYLE SMOKED BEEF BRISKET

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HARDWOOD: Mesquite, Hickory, Pecan

COOK TIME: Approximately 18 hours depending on outside temperature

EQUIPMENT:
* Meat Injector
* Meat Rack
* Aluminum Pan
* HD Aluminum Foil
* Large Mixing Bowl
* Fat Separator

INGREDIENTS:
* 1 – 9 lb to 12 lb Brisket
* 2 – Cups of Butcher BBQ Prime Brisket Injection
* 2 – Tablespoons of Minor’s Au Jus Concentrate
* 2 – Cups of Water
* 2 – Teaspoons of Olive Oil
* 1-1/2 Cups of Apple Juice
* ½ - Cup of Prime Rib Rib
* ½ - Cup of Coffee Rub
* 2 – Tablespoons of Ground Black Pepper
* 2 – Tablespoons of Kosher Salt

PREPARATION:
* Trim fat cap off the top of the brisket and remove silver skin.
* Trim bottom of the fat cap to about ¼ inch thickness

Injection:
* Place the brisket on a meat rack.
* Combine the Butch BBQ Prime Brisket Injection, the Minor’s Au Jus concentrate, and the water together, and stir until blended
* Inject the brisket in a checkerboard fashion. Save the remaining injection for later in the cook.
* Rub the entire brisket with olive oil.
* Spritz with Apple Juice and let sit for 5 minutes

Rub:
* Combine the rub mixture and season the brisket generously.
* Season the top with the black pepper and the Kosher salt.

YOUR COOK:

1. Set and pre-heat your cooker to 180 degrees.

2. Set your meat probe for 165 degrees.

3. Place the meat rack with Brisket directly on the grill. Spritz with apple juice every 45-minutes AFTER the first 3-hours.

4. Smoke until internal meat temperature reaches 165 degrees. Then remove from the grill

5. Set and pre-heat your cooker to 225 degrees.

6. Set your meat probe to 205 degrees.

7. Double-Wrap the brisket in aluminum foil, and pour in the remaining brisket injection into the foil packet. Wrap tightly and place in an aluminum pan.

8. Return the pan to the grill and cook until internal meat temps reach 205.

9. At 205 remove the brisket from the grill and place in a cooler wrapped in a towel for 2 hours.

10. When ready to serve, separate the cooking juices from the fat in a fat separator and pour over the brisket slices

NOTES: