Beef

Quick & Tender Brisket

Prep Time: 3 hrs

Cook Time: 6 hrs

Difficulty: Beginner

With injections of au jus for flavor, this Quick & Tender Brisket will come out more delicious than you could believe!

Step 1: Burning the recteq mesquite pellets, preheat recteq to 325°F.
Step 2: 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 3: Season brisket evenly with Ron's Screamin' Pig Rub, wrap in foil, and allow to rest in refrigerator for up to 12 hours. 4. Remove brisket from foil and allow brisket to come up to room temp. Place brisket, fat side down on grill.
Step 4: Cook to an internal temp of 165°F - 175°F, remove from grill and place in aluminum pan with au jus and cover with foil. Au jus should only cover about half of the brisket.
Step 5: Place back on the recteq and cook to an internal temp of 203°F - 208°F. Remove from recteq and let rest at least one hour.

Step 1: Burning the recteq mesquite pellets, preheat recteq to 325°F.
Step 2: 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 3: Season brisket evenly with Ron's Screamin' Pig Rub, wrap in foil, and allow to rest in refrigerator for up to 12 hours. 4. Remove brisket from foil and allow brisket to come up to room temp. Place brisket, fat side down on grill.
Step 4: Cook to an internal temp of 165°F - 175°F, remove from grill and place in aluminum pan with au jus and cover with foil. Au jus should only cover about half of the brisket.
Step 5: Place back on the recteq and cook to an internal temp of 203°F - 208°F. Remove from recteq and let rest at least one hour.

It's got to be mashed potatoes and green beans when it comes to pairing with our delicious Quick & Tender Brisket.