See the easiest way to prepare and smoke a large Brisket and have it guaranteed ready on time to serve for lunch the next day for all the visitors.
8PM
– Prep and trim Brisket leave fat on bottom side to protect from burning, trim off all top side fat and membrane skin.
– Inject meat with 2/3 cup MOIST MEAT BOMB and 4 cups Beef Broth or 2 cups VB & 2 cups water, or use the new MOIST BEEF BOMB with water as it already contains Beef Booster.
– Cover in BOURBON BBQ Rub and GUNPOWDER or DALMATION RUB.
9PM
– Put in Pellet Smoker filled with LUMBER JACK COMPETITION PELLETS AT 107C.
7:30AM
– Take out of Smoker and lay in double large Costco tinfoil tray and add 4 or 5 cups of Beef Broth to the base but don’t wet the top crunchy bark.
– Put in House oven for about 5hrs at 120C.
– When meat hits 96C turn off oven for 30-60 mins and serve.
