Brisket – Hot & Fast
INGREDIENTS
- Unger Meats Brisket (ours was ~12lbs)
- Yellow Mustard (as a carrier)
- Kosmos Q Cow Cover Hot Seasoning
- Lanes BBQ Brisket Rub
- Texas Pepper Jelly Craig’s BBQ Sauce
- ½ can of your favourite Beer (you can also use Beef Broth)
DIRECTIONS
- Preheat wood pellet smoker to 350 F.
- Trim the Brisket to your liking. Check out Kosmos Q How to Trim a Brisket video on YouTube
- Preheat wood pellet smoker to 350 F.
- Trim the Brisket to your liking. Check out Kosmos Q How to Trim a Brisket video on YouTube Kosmos Q Brisket Trim
- Rub all side of the Brisket with mustard. Generously season all sides of the brisket with an equal amount of Kosmos Q Cow Cover and Lane’s BBQ Brisket Rub – be generous with the seasonings!
- Place directly on the wood pellet smoker and smoke for 2 hours.
- After 2 hours, remove the brisket and place into a large foil pan.
- Mix ½ can of beer with Craig’s BBQ sauce and pour into the foil pan.
- Cover tightly with foil and return to the smoker.
- Probe the brisket through the foil.
- Smoke for another 3 hours or until the internal temperature reaches 210 F
- Remove from the smoker, wrap the pan (keeping it sealed) in towels and rest in a large cooler for at least 90 mins.
- That’s it…slice up and ENJOY!