12 lb. Brisket
Rubbed brisket down with beef bullion paste and cracked black pepper. I let it sit out for an hour.
Preheated MES smoker to 225 degrees. Put a mixture of cherry and maple pellets with 3 crushed kingsford lumps of charcoal in the AMAZEN.
Inserted maverick probe into brisket and placed it over a foil pan to catch the reserves. Brisket fat cap up on 2nd rack from the top. Sorry no pics!
At 165 I foiled the brisket in a foil pan with 1 cup of beef broth. Reinserted probe and took it to 185 degrees. I turned off the smoker opened the top vent and kept the brisket tightly in foil for 1 hour. The probe read 190 after 1 hour of resting.
Removed brisket and cooled on the counter for another hour still covered in foil.
Extremely juicy and tender
Sliced and skimmed fat from reserves and placed reserve juice over beef slices. This is is my no fail Brisket that is always tender, juicy, smokey and absolutely delicious.
Rubbed brisket down with beef bullion paste and cracked black pepper. I let it sit out for an hour.
Inserted maverick probe into brisket and placed it over a foil pan to catch the reserves. Brisket fat cap up on 2nd rack from the top. Sorry no pics!
At 165 I foiled the brisket in a foil pan with 1 cup of beef broth. Reinserted probe and took it to 185 degrees. I turned off the smoker opened the top vent and kept the brisket tightly in foil for 1 hour. The probe read 190 after 1 hour of resting.
Removed brisket and cooled on the counter for another hour still covered in foil.
Extremely juicy and tender
Sliced and skimmed fat from reserves and placed reserve juice over beef slices. This is is my no fail Brisket that is always tender, juicy, smokey and absolutely delicious.
