Beef

Low & Slow Smoked Brisket

John

Prep Time: 20 min

Cook Time: 10 hrs

Difficulty: Beginner

A classic recipe that you'll enjoy again and again: Low & Slow Smoked Brisket is full of tasty flavor, thanks to some of our favorite Rubs and savory recteq Beef Injection.

Instructions

Step 1: Trim fat to about .25 inch around brisket. Add water and recteq Beef Injection together and mix well until all the injection has dissolved. Inject brisket, making sure to go from end to end with injection.
Step 2: Season with Ben's Heffer Dust and Chef Greg's 4 Letter Rub, covering the whole brisket. Wrap in foil and place in refrigerator over night.
Step 3: Remove foil and allow brisket to come up to room temp. Preheat recteq to 225°F. Place brisket, fat side down on grill.
Step 4: Cook to an internal temp of 165°F - 175°F, remove from grill and wrap in foil. Place back on the recteq and cook to an internal temp of 203°F - 208°F.
Step 5: Once done, remove from recteq, wrap in an old towel, and place in cooler to rest for 45 - 60 minutes. Remove from cooler and foil, slice against the grain about 1/4 inch thick, and serve.

Ingredients

Serving Sizes

Ingredients

15 pounds Beef Brisket
16 ounces Water
¹/₂ cup(s) recteq Beef Injection
6 tablespoon(s) Ben's Heffer Dust
4 tablespoon(s) Chef Greg's 4 Letter Rub

Tools Needed

Step 1: Trim fat to about .25 inch around brisket. Add water and recteq Beef Injection together and mix well until all the injection has dissolved. Inject brisket, making sure to go from end to end with injection.
Step 2: Season with Ben's Heffer Dust and Chef Greg's 4 Letter Rub, covering the whole brisket. Wrap in foil and place in refrigerator over night.
Step 3: Remove foil and allow brisket to come up to room temp. Preheat recteq to 225°F. Place brisket, fat side down on grill.
Step 4: Cook to an internal temp of 165°F - 175°F, remove from grill and wrap in foil. Place back on the recteq and cook to an internal temp of 203°F - 208°F.
Step 5: Once done, remove from recteq, wrap in an old towel, and place in cooler to rest for 45 - 60 minutes. Remove from cooler and foil, slice against the grain about 1/4 inch thick, and serve.

Chef Pairings

Smoked Scalloped Potatoes and Kung Pow Brussels Sprouts will make the perfect pairing with your Low & Slow Smoked Brisket.