- PS Seasoning Chef
|10-12 lb||Whole Brisket|
|1 Bottle||Smokehouse BBQ Rub|
|1 Cup||Apple Cider Vinegar|
|2 T||Worcestershire Sauce|
|1 Jar||Whiskey Barrel BBQ Sauce|
1) Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flap. Flip the brisket over and trim the fat cap to 1/4 inch thick.
2) Generously season the trimmed brisket on all sides with the Smokehouse BBQ Rub Seasoning.
3) In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.
4) Preheat your Smoker to 225 degrees F. Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165 degrees F, about 8 hours. Baste the brisket with the mop sauce every 2 hours to keep it moist. Once the brisket reaches 165 degrees F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket reaches 202 degrees F.
5) Remove from the smoker, place in an insulated cooler, and allow to rest for 3 hours. Once the brisket has finished resting, heat your smoker to 275 degrees F. Unwrap the brisket and cut the flat from the point. Rewrap the flat and save for another recipe. Cut the point into chunks, coat in barbecue sauce, and sprinkle with Smokehouse BBQ Rub seasoning.
6) Smoke the burnt ends for 1 hour, or until deeply burnished and glazed. Serve and enjoy!