Beef Brisket

1

Combine all spices in a small bowl.

2

The night before smoking your brisket, evenly coat with spices. Allow to rest overnight in the refrigerator.

3

When you are ready to grill, pull the brisket out of the fridge and allow to rest on the counter for two hours. You’ll want it to reach room temperature.

4

Prepare your grill or smoker for offset cooking. Bring the smoker up to 225˚F.

5

Once the grill has stabilized at 225˚F, place your brisket onto the grates with the fatty side up.

6

Continue to slowly cook the brisket until it reaches an internal temperature of 160˚F. It is recommended that you use a probe thermometer to monitor the temperature throughout the cooking process.

7

Meanwhile, prepare 4 large sheets of aluminum foil and a sheet of parchment paper – large enough to wrap around the brisket.

8

Combine the apple juice and BBQ sauce.

9

Once the brisket reaches 160˚F, remove from grill and wrap with the parchment and foil. Leave a small opening. Pour the sauce mixture into the packet.

10

Seal the packet well and return to the grill.

11

Reinsert the probe if you have one available, and continue to cook until it reaches 190˚F.

12

Remove the brisket and allow to rest inside of the foil. Rest for at least 30 minutes before slicing and serving.