Smoked Brisket
Ingredients
| 1 x 12-15lb. beef brisket |
| olive oil |
| rub |
| injection |
Rub
| 2 tbsp coarse ground black pepper |
| 2 tbsp kosher salt |
| 2 tbsp paprika (smoked) |
| 1 tbsp granulated white sugar |
| 2 tsp garlic powder |
| 1 tsp onion powder |
| 2 tsp mustard powder |
| 1 tsp chipotle powder |
| 1 tsp cumin |
Injection
| 2 cups water |
| 1/3 stick of butter |
| 1 tbsp Worcestershire sauce |
| 1 tbsp soy sauce |
| 1 tsp garlic powder |
| 1 tsp onion powder |
Directions
- Trim fat to about a quarter inch, then inject brisket with injection.
- Rub brisket liberally with olive oil.
- Mix all ingredients for rub in a bowl.
- Apply an even coat of the rub all over and wrap with foil.
- Let sit in the fridge overnight.
- Remove foil.
- Preheat pellet grill to 225ºF.
- Place brisket fat side down on the grill.
- Cook until an internal temp. of 203° is reached.
- Once done, wrap in foil and let rest for about 45-60 minutes.
- Slice across the grain in 1/4“ slices.