Smoked Brisket | Dads That Cook
By Jason Glover
AuthorJason GloverThe simplest brisket recipe you'll ever try! Comes out juicy and flavorful every time! Melt in your mouth goodness!
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, tent with foil to keep warm, and allow the brisket to rest for at least 1 hour.
Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve!
Ingredients
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, tent with foil to keep warm, and allow the brisket to rest for at least 1 hour.
Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve!
