Name: SMOKED BRISKET
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 24
Ingredients: 1 18-20 lb brisket; Ben's Heffer Dust; 3 tbsp beef base; 2 cups apple cider; 2 cups water; beef base; Chef KnifeSaucepan; Smoker; Foil; Instant read thermometer

SMOKED BRISKET

Jason Glover

Servings

Prep Time

10 minutes

Cook Time

12 hours

Calories

538

The simplest brisket recipe you'll ever try! Comes out juicy and flavorful every time! Melt in your mouth goodness!

Ingredients

1 18-20 lb brisket
Ben's Heffer Dust

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3 tbsp beef base
2 cups apple cider
2 cups water
beef base

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Directions

Combine the injection ingredients in a saucepan and heat over medium heat until hot, do not boil. Allow to cool completely before injecting.
Remove excess fat from the flat side and remove fat to expose the point side.
Inject the brisket with the prepared mixture, reserving about 1 cup for later. Refrigerate overnight.
Season generously with Ben's Heffer Dust and let rest on the counter for 30 minutes.
Smoke at 235°F until an internal temperature of 165°F is reached. (Approximately 8-10 hours.)
Remove the brisket, double wrap with foil, adding the reserved injection liquid.
When the brisket reaches 203°F, begin probing for tenderness. (Approximately 2-4 more hours.)
Remove from the smoker, keep it wrapped and put it in a cooler to rest for at least 1-2 hours. The cooler is the trick to a super juicy brisket!
Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve!