recteq Smoked Brisket
Most people think an excellent brisket is hard to achieve, so we've made it simple. Our secret is in the injection for an even cook.
30 min
Prep Time10 hrs
Cook TimeBeginner
Difficulty4739
LikesInstructions
- Step 1: Mix injection ingredients in sauce pan and heat, but do not boil. Allow to cool before injecting.
- Step 2: Trim brisket by removing excess fat from the flat side and removing fat to expose the point side.
- Step 3: Inject brisket and refrigerate overnight.
- Step 4: Season with Ben's Heffer Dust and let rest on the counter for 30 minutes.
- Step 5: Smoke at 235°F until the meat hits an internal temperature of 165°F (approximately 8-10 hours).
- Step 6: Double wrap the brisket with foil, adding 1 cup of leftover injection.
- Step 7: When brisket hits 203°F, begin probing brisket for tenderness (approximately 4 hours).
- Step 8: Allow brisket to rest for at least 1 hour.
- Step 9: Separate the flat and point, and slice against the grain.
Serving Size
Ingredients
Brisket
- 1 (16 pound) Brisket
- 3/4 cup(s) Ben's Heffer Dust
Injection
- 3 tablespoon(s) Beef Base
- 1 each Au Jus Packet
- 32 ounce(s) Water
Tools Needed
- Knife
- Cutting Board
- Meat Injector
- Aluminum Foil
- Sauce Pan
Chef Pairings
Your brisket is not complete without a smorgasbord of classic sides such as Mac n' Cheese, grilled asparagus, Smoked Scalloped Potatoes, and warm rolls.