Directions

1. Trim the fat cap of your brisket to a 1/4 inch thickness and apply dry beef marinade for a dry brine. Let rest for at least 30 mins. (This can be done the night before.)

2. When you are ready to cook, light up your smoker to 300ºF - 350ºF. We are using a hot and fast smoking method for this brisket, as opposed to the typical low and slow method.

   

3. Bring brisket to room temperature and coat generously with Bold and Beefy Seasoning.

   

4. Transfer brisket to the smoker and cook until your brisket reaches an internal temperature of 165º.

   

5. Remove brisket from smoker and wrap loosely in foil, pouring in 1 cup beef broth enhanced with additional beef marinade.

6. Put brisket back in your smoker until the internal temperature reaches about 204ºF or the temperature probe has no resistance when inserted into the cooked brisket.

   The entire cook should take around 4 hours, but you'll want to rely on internal temperature and tenderness to judge when to take it off the smoker.

   

7. Remove brisket from the smoker, vent foil, and rewrap. Wrap in a towel and place in a cooler. Let rest a minimum of 30 minutes or more. The longer it rests, the better.

8. When you are ready to serve, slice into 1/2 inch slices. Coat in your favorite Blues Hog BBQ sauce for a nice glaze.