- Snake RIver Farms Brisket
- Blues Hog Dry Beef Marinade
- Blues Hog Bold and Beefy Seasoning
- 1 cup beef broth
Trim the fat cap of your brisked to a ¼ inch thickness and apply dry beef marinade. Let rest for at least 30 mins. then coat with Bold and Beefy Beefy Seasoning. (This can be done the night before.)
Bring Brisket to room temperature. Smoke indirectly at 300º-350º until your brisket reaches an internal temperature of 165º.
Remove and wrap loosely in foil. Pour in 1 cup beef broth enhanced with beef marinade. Put back in your smoker until internal temperature reaches about 204º or the temp probe has no resistance when inserted into the cooked brisket.
Remove brisket from smoker, vent foil, and rewrap. Wrap in a towel and place in a cooler. Let rest a minimum of 30 min ( the longer the better ).