PUMPKIN SPICED SMOKED BRISKET

Pumpkin spice on brisket, you ask? Don’t knock it until you’ve tried it! My special pumpkin spice dry rub recipe combined with the injected marinade, also with a hint of pumpkin spice, results in the most tender brisket that’s bursting with flavor!
  

INGREDIENTS

Dry Rub 
¼ cup brown sugar
1 ½ tsp ground mustard 
1 ½ tsp smoked paprika 
2 tsp garlic powder 
1 tsp onion powder 
1 tsp cayenne pepper 
1 tsp black pepper 
1 tsp pumpkin spice 
1 tsp salt

Injection Marinade
1 ½ cups apple cider 
2 tsp pumpkin spice
1 tsp cayenne pepper 
1 tsp chili powder 

Tools
Cutting board 
Knife 
Marinade injector
Instant read thermometer
Grill or smoker
Aluminum foil 
Small bowls 

DIRECTIONS:

1. Mix the injection ingredients together in a small bowl. Place the brisket in a large baking dish and inject with the mixture. 
2. Combine the dry rub ingredients in a small bowl and mix well. Generously rub both sides of the brisket with the rub. 
3. Cover and refrigerate overnight. 
4. Preheat smoker or grill to 235°F. 
5. Smoke the brisket, fat side up, for 8-10 hours. 
6. After 8-10 hours, check to make sure you have an internal temperature of 165°F then place the brisket in foil, pour in the reserved injection, and wrap tightly. 
7. Continue cooking for another 2-4 hours, until the brisket reaches an internal temperature of around 205°F. 
8. Remove from the grill and let rest for 1-2 hours. 
9. Slice and enjoy!