Griff's Kitchen

Ingredients:

1 Beef Brisket [whole ‘packer’]

4 cups Beef Broth [2.5 cups for injection, .5 cups for foiling/crutch, 1 cup for Mop Sauce]

1/2 cup Texas Brisket Rub [equal parts salt & pepper]

2 cups Chipotle BBQ sauce

1/2 cup finely chopped onion

Procedure:

Prep / Trim

Inject the beef broth parallel to the grain.  Imagine a grid of 1″ squares across the surface of the meat and inject in the center of each square.

Myron Mixon did an “AMA” on Reddit on July 8, 2014 and was asked about his brisket recipe. This was his reply…

I’m going to give you my process.

My process for cooking brisket; I’m cooking at 300 degrees pit temp, using all wood, hickory and oak. After 1.5 hours, we do a panning, basically where we pan it and cover it tight, and we put it back on the smoker at 300 degrees, and we cook it until we get an internal temp at the point of 205. And I let this meat rest, either wrapped on an old blanket or in a holding box for at least 4 hours before we slice. And i get a great smoke ring from this process. I get 1/4-1/2 inch smoke ring. So try this, and let me know how this works for you.