This Texas-style, fool-proof recipe will have your family talking about
this cut for years to come. Let's bless your family's tastebuds now!
Basic Info:
Prep time: 15 min. Cook time: Plan for 12hr+. Difficulty: 3 of 5. Serves: 10-12. Wood Type: Hickory/Oak/Cherry
Ingredients:
- 6-8 Pound Brisket Cut
- OIive Oil or Beef Talow
- HSRC Brisket Rub or Beef Rub
- Spritz/Injection
- Spritz: 12oz Beef Broth
- Injector (Beef Broth/Butter)
- Aluminum Foil or Butcher Paper Wrap
Steps:
1. Trim the Brisket with roughly a 1/4 inch thick fat cap left or have your local butcher prepare one for you!
2. Inject your beef broth mixed with butter into the brisket with the grain.
3. Rub down the brisket in olive oil. Season liberally with HSRC Brisket Rub or BBQ Rub of choice. Let rest for 2 hours in fridge or over night for best results.
4. When ready to fire up the smoker, remove brisket from fridge to allow to come to room temp for 1/5-2 hours. Start the smoker, use Hickory, Oak & Cherry Wood at 200 degrees for a smoke bath.
5. Insert probe into thickest part of the brisket and lay «Fat Cap" down.
6. Spritz/mp every hour with Beef Broth/Beef Tallow and Butter melted.
7. Once brisket reaches internal of 165-170 at Stahl, wrap in butcher paper or aluminum foil (allows better breathing and bark kept). Place back to smoker at 225 degrees. This will take roughly 4-6 more additional hours.
8. Internal goal will vary. The desired range is 201-205 range. Test by using a probe for a non stick butter like feel.
9. When internal is hit, remove from smoker, let rest covered 30 minutes. When ready to slice, cut against the grain.
Lastly, dig in and enjoy by using your favorite bbq sauce!