About 4 to 5 hours before putting in the smoker:
· Inject the Brisket with the injection of Butcher BBQ beef injection (Inject approximately 2 inches in the direction of the grain)
· Apply a “RUB” of your choice
*Personally, I love the "RUB" Kosmos for Brisket and the and spices BBQ Quebec Montreal . It makes a great mix together, tastes great!
Servings: 6
Cooking time: 6h
Preparation time: 30 minutes
To start cooking:
· Start the smoker at 250°F
· Place the meat on the grill when the temperature is reached
· Smoking with the Hickory flavored wood chunks up to 160°F
· Rendered at 160°F: wrap the Brisket in aluminum foil with a little beef broth
· Continue cooking until an internal temperature of around 203°F (prick the meat: if it goes in like butter, it's ready!)
When it's ready:
· Place the meat in a cooler, wrapped in a towel (so that the meat remains warm during the resting time which is at least 1 hour as well as to allow time for the juices to return to the meat)
To conclude:
· Remove the meat and cut the brisket against the grain
· And taste it!!! You'll see, it's delicious!!!
Happy BBQ!!!A recipe from a member of the BBQ Québec team: Danny Rouleau
