recteq Smoked Brisket

Instructions

• 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.