recteq Brisket


  • 1 x 18-20lb. whole brisket
  • Ben's Heffer Dust


  • 3 tbsp beef base
  • 1 au jus packet
  • 32oz water


  • Mix injection ingredients in sauce pan and heat.  Do not boil and allow to cool before injecting
  • Trim brisket by removing excess fat from the flat side and removing fat to expose the point side.
  • Inject brisket and refrigerate overnight.
  • Season with Ben's Heffer Dust and let rest on the counter for 30 minutes.
  • Smoke at 235°F until the meat hits an internal temperature of 165°F (approximately 8-10 hours).
  • Double wrap brisket with foil adding 1 cup of leftover injection.
  • When brisket hits 203°F, begin probing brisket for tenderness (approximately 4 hours).
  • Allow brisket to rest for at least 1 hour.
  • Separate the flat and point, and slice against the grain.