DB180 Brisket

Posted by Will Collier on

DB180 Brisket Recipe

  • 12-18 pound beef brisket, choose either Certified Angus or Prime grade beef (look for the most internal marbling for best results)
  • 1/2 cup beef broth
  • DB180 All Purpose
  • DB180 Steak & Beef
  • 8 ounces hardwood for smoking (I prefer Post Oak or Hickory on Beef)
  • Sauce (Burnt Ends)
  • DB180 Chicken & Ribs

Instructions:

For best results, wet age the brisket on the lowest shelf of a fridge that isn't opened often for 25-30 days, the wet aging process helps break down muscle fibers, resulting in a more tender brisket.
Remove brisket from packaging, trim off all external fat from the point and trim off any hard fat deposits from the flat. Apply a medium to heavy base layer of DB180 All Purpose on all sides followed by a medium to heavy coat of DB180 Steak & Beef. Set brisket out and let rest at room temperature for an hour before going on.
Fire up smoker to 225-250 and add 4 ounces of wood. Place brisket fat side down onto the smoker and close lid. After 45 minutes, add another 4 ounces of wood to the fire. Rotate the brisket 180 degrees after 3 hours. After another 3 hours, wrap brisket tightly in aluminum foil or pink Butcher paper with beef broth. Put back on smoker and increase temperature to 300. Insert probe into thickest part of brisket flat and start checking for doneness at 205 degrees. When the probe slides in and out of the brisket flat with little to no resistance (like probing room temperature butter) remove from smoker. If the brisket bounces back up at you when probed, it's not ready yet.
Pro Tip: It's always better to go long than short on brisket! If you are not sure if the brisket is ready yet, leave it on for another 30 minutes, then pull it. Let brisket rest for at least an hour before slicing. Separate the point and the flat and slice the flat against the grain in pencil thick slices. For burnt ends, cut the point into 1 inch cubes, season with DB180 Chicken & Ribs Rub and toss in your favorite BBQ sauce. Return burnt ends to smoker for approximately 30 minutes, pull the burnt ends once the sauce is tacky and enjoy!

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