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!
Mix the injection ingredients together in a small bowl. Place the brisket in a large baking dish and inject with the mixture.
Combine the dry rub ingredients in a small bowl and mix well. Generously rub both sides of the brisket with the rub.
Cover and refrigerate overnight.
Preheat smoker or grill to 235°F.
Smoke the brisket, fat side up, for 8-10 hours.
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.
Continue cooking for another 2-4 hours, until the brisket reaches an internal temperature of around 205°F.
