BlackOut Brisket

Instructions

• Step 1: Remove brisket from plastic and pat dry.
• Step 2: Using a sharp knife, trim fat and silver skin from flat muscle(top), flip brisket over and trim all fat from point muscle while leaving about 1/4 of fat protecting the flat muscle. Place brisket on a pan.
• Step 3: Prepare injection by mixing broth and recteq injection well in a shaker bottle, making sure to strain before injecting. Reserve 8 oz for later.
• Step 4: Using an injector, inject the entire piece of meat while making an inch by inch grid pattern. Place brisket in refrigerator for at least 3 hours.
• Step 5: Burning the hickory pellets, preheat recteq to 275°F. In a food processor add coffee, Ron's Screamin' Pig Rub, and double shot rub and pulse to combine.
• Step 6: Remove brisket from fridge, spread A1 sauce evenly on the brisket, and season with seasoning mixture. Allow brisket to sweat before adding brisket to recteq fat side down.
• Step 7: Smoke until a beautiful color or an internal of 170°F has been reached.  Remove from recteq and place into disposable aluminum pan.
• Step 8: Pour remaining injection, wine, and butter in pan. Top with foil and return to recteq. Turn up to 300°F and cook until an internal of 200°F has been reached.
• Step 9: Remove foil lid from pan and allow bark to reset. Once bark is reset, remove from recteq and tent with foil. Allow to rest 1 hour before serving. Using an oil separator, strain and separate liquid in pan and pour over pan slices.