-One whole Beef Brisket (point & all)
-Smokin Brothers Plus the Kitchen Sink Seasoning
-Smokin Brothers Udder the Kitchen Sink
-Large Foil Pan
-Mesquite and Cherry Wood Pellets
Steps to Take:
1 – Remove the brisket from the packaging.
2 – Rinse the brisket thoroughly under cold water.
3 – Pat dry with a paper towel.
4 – Generously sprinkle Plus the Kitchen Sink Seasoning and Other Than the Kitchen Sink Seasoning onto the brisket including the sides and bottom.
Press, don’t rub, the seasoning into the meat to get into the fat crevices.
5 – Let the brisket set for 1 hour.
This will get the moisture to build up, let the seasonings really get into the meat and get the beef brisket to room temperature.
6 – Set the grill at 180 degrees using 1/3 mesquite pellets and 2/3 cherry pellets.
7 – Set the brisket, fat side up, on the grill for 2 hours.
8 – After 2 hours turn the grill up to 225 degrees until the internal temperature of the meat is up to 160 degrees.
9 – After the internal temperature reaches 160 degrees, remove the beef brisket from the grill and wrap tightly in foil. Set the wrapped beef brisket in a foil pan and cover tightly with another piece of foil.
The foil pan is needed since a lot of juice will accumulate from the brisket.
10 – Turn grill up to 250 degrees.
11 – Place foil pan with the beef brisket on the grill for about 2 hours to get internal temperature around 195 degrees.
12 – Remove from the grill and let rest for 30 minutes.
Place the brisket in a controlled environment such as an oven that’s not turned on.
13 – Brisket will be extremely warm. There is a thin line of fat that separates the point from the flat. Follow the line of fat and cut the point off.
14 – Slice the brisket against the grain starting with the tip of the brisket.
15 – The point can be used for pulled brisket.