BRISKET

INGREDIENTS:​

• 18-20lb. whole brisket

• Ben's Heffer Dust

Injection:

• 3 tbsp beef base

• 1 au jus packet

• 32oz water

INSTRUCTIONS:​

1. Mix injection ingredients in sauce pan and heat.  Do not boil and allow to cool before injecting

2. Trim brisket by removing excess fat from the flat side and removing fat to expose the point side.

3. Inject brisket and refrigerate overnight.

4. Season with Ben's Heffer Dust and let rest on the counter for 30 minutes.

5. Smoke at 235°F until the meat hits an internal temperature of 165°F (approximately 8-10 hours).

6. Double wrap brisket with foil adding 1 cup of leftover injection.

7. When brisket hits 203°F, begin probing brisket for tenderness (approximately 4 hours).

8. Allow brisket to rest for at least 1 hour.

9. Separate the flat and point, and slice against the grain.

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