Ingredients:

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

Injection:

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

Instructions:

• 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.