Ultimate Smoked Brisket Recipe From Start to Finish

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  • Sunday, 27 September 2015 00:00
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Ingredients: Lumberjack OHC Pellets (Oak, Hickory, Cherry blend)
Beef Brisket (14 lb)
Butcher's BBQ Prime Brisket Injection
Yellow Mustard
Butcher's BBQ Steak and Brisket Dry Rub
Dizzy Pig Red Eye Express Dry Rub
Stubb's Mopping Sauce
Butcher Paper

Recipe: Mix 3/4 cup Butcher's BBQ Prime Brisket Injection in 2 cups of water. Whisk until smooth and no lumps remain.
Liberally spread yellow mustard on brisket (fat cap side first).
Sprinkle Butcher's BBQ Steak and Brisket Dry Rub over mustard liberally.
Then sprinkle Dizzy Pig Red Eye Express rub on brisket.
Flip brisket over and inject with Butcher's BBQ Prime Brisket Injection mixture. Inject every inch.
Use a paper towel to blot excess injection.
Lberally spread yellow mustard on brisket.
Sprinkle Butcher's BBQ Steak and Brisket Dry rub followed by Dizzy Pig Red Eye Express rub to season.
Cover and refrigerate brisket overnight.
Pre-heat grill to 250 using Lumberjack BBQ pellets (OHC blend).
Place brisket on grill and insert thermometer into thickest part of brisket.
Cook for 6 hours and check brisket. (about 145-150)
Liberally spread the Stubb's Mopping Sauce over brisket.
Wrap brisket in butcher paper (fat cap facing up) and return to grill.
Cook 4 hours (internal temp about 175). Place aluminum foil under brisket.
Continue cooking until internl temp is 190. (total cooking time 16-17 hours).
Wrap in alumnum foil and let rest for 1 hour.
Slice, serve, enjoy!!

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