SMOKED BRISKET

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

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

Tools
Chef Knife
Ultimate Cutting Board
Saucepan 
Smoker
Foil 
Instant read thermometer

DIRECTIONS:

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