The ONLY Brisket Recipe you will EVER need!
Make your Sunday meal extra special with the ultimate brisket! Join us in the galley of the sun as we trim and inject a 19-pound brisket with a delicious beef injection. Learn how to achieve the perfect bark and tender, juicy meat as we guide you through the smoking process. Don’t miss out on our mouthwatering recipes for leftover brisket in another video!
Smoked Brisket
Brisket Ingredients:
Beef whole packer brisket
Beef Base (I used Better Than Bouillon Roasted Beef Base)
Beef Au Jus concentrate (I used Minor’s Beef Au Jus)
Your favorite rub (I used Oakridge BBQ Black Ops Brisket Rub…not longer available. We now use Killer Hog’s Texas Brisket Rub)
Beef Tallow (I used South Chicago Packing Wagyu Beef Tallow)
1. Trim your brisket to remove excess fat, leaving around 1/4” on the fat cap side of the flat muscle. Remember to not cut too much away that the smoke will not naturally flow across the entire brisket.
2. Inject the flat muscle with the beef injection (half beef broth, half au jus), injections should be approximately 1” apart across the flat.
3. Season your brisket. Ensure to get all surfaces with a generous amount of rub (remember this is a large piece of meat and can take a lot of seasoning).
4. Preheat your smoker to 350F. Once the smoke has a clean quality, place your brisket on the top shelf.
5. Once your brisket hits 160-165F internal temperature, remove it from the smoker and wrap it in butcher paper coated with a generous amount of beef tallow and return to the smoker until the internal temperature reaches 200-205F.
6. Remove them from the smoker, place wrapped brisket into a foil pan. Insert the foil pan in a towel lined cooler allowing to rest for 3-6 hours. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
Tappecue temperature probe
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