Pumpkin Spice Brisket

Instructions

• Step 1: Prepare brining liquid by combining pumpkin puree, pumpkin flavored beer, maple syrup, cinnamon whiskey, and Jody’s Asian Persuasion Rub in a large mixing bowl. We used “Samuel Jackson Jack-O Pumpkin Ale”. Add pumpkin brine to large brining container or large zip top bag.
• Step 2: Trim brisket and add to container. Vacuum seal and refrigerate 3-6 hours. If you don’t have a large brining container or vacuum sealer you can use a zip top bag, squeezing all the air out before sealing.
• Step 3: Burning the recteq apple pellets, preheat recteq to 325ºF. Remove brisket from brine and pat dry with paper towel. Combine Ray's Warm Apple Pie Rub (OR Rossarooski’s Honey Rib Rub), Jody's Asian Persuasion Rub, and Pumpkin spice seasoning in a small mixing bowl. Season evenly on all sides and place in recteq and cook 2-3 hours until a deep red mahogany color has been reached. Spritz brisket with cinnamon whiskey every 30 minutes of cook time.
• Step 4: While brisket is cooking prepare pumpkin spiced BBQ sauce. In a sauce pot combine Harry's Secret Sweet Sauce, Stevie's Habanero Honey, pumpkin puree, Ray's Warm Apple Pie Rub (OR Rossarooski’s Honey Rib Rub), Jody's Asian Persuasion Rub, maple syrup, and cinnamon whiskey. Mix well and place pot in recteq and allow to simmer. Remove from recteq.
• Step 5: Once color has been reached on brisket, prepare to wrap. Gather 2 large sheets of aluminum foil and lay out near grill. Add 1/2 cup Pumpkin BBQ sauce to foil and place brisket on top and wrap tightly.
• Step 6: Continue cooking the brisket until 195ºF has been reached internally.
• Step 7: Remove and allow to rest, still wrapped for at least 60 minutes before slicing.