Day before, trim brisket. Leave just 1/4" of fat cap and remove as much visible fat as possible
Day before, inject brisket with beef broth every 1-2 inches
Day before, sprinkle rub all over, then place in aluminum pan and cover with plastic wrap. Let sit in fridge until ready for smoking.
6.5 hours before dinner, light smoker then pull meat from fridge, remove plastic and place meat inside hotel pan and place into smoker. Once meat is in smoker, stoke fire until smoker reaches 275 F.
Smoke at 275 F until center of point reaches 165-ish F (usually 1.5 to 3 hrs), then pull from smoker, pour 1 cup beef broth into pan, cover tightly in foil and place back into smoker
Stoke fire until smoker reaches 350 F. Cook at 350 until center of point reaches 205 F (usually 1.5 to 2 hrs)
Pull from smoker and hold for at least 1 hr -- wrap in blankets or place into insulated cooler or place into oven at 170. Open, cut, save jus for dipping (separate fat from jus).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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