14 Pound Full Beef Brisket
4 cups beef broth
1 cup apple cider vinegar
2 Tbs dry rub of choice
1/2 cup Worcestershire Sauce.
Dry Beef Rub of choice
Wood Pellets for Smoking: Traeger Hickory (preferred) or Green Mountain Grills Premium Texas Blend
- Trim excess fat and silver skin off the meat side of the brisket.
- Trim the fat cap side to about 1/4 inch and score the remaining fat in a waffle pattern.
- Cover the fat cap side with rub of choice.
- Inject with mixture of: 2 cups beef broth, 1/2 cup apple cider vinegar, 1 Tbs dry rub of choice, 1/4 cup Worcestershire Sauce.
- Cover meat side with dry rub of choice.
- Cover in pan with foil and refrigerate overnight.
- The day of the cook, take out of the refrigerator, remove foil covering and allow to sit at room temperature for 1 hour.
- Smoke fat side up at 225° F. for 2 hours.
- Turn fat side down, insert meat probe into side of the fattest part of the meat.
- Continue to cook at 225° F., till the meat is 190° F.
- Texas Cheat, the brisket in Butcher’s Paper, make 1/2 batch of the injection mixture and cover the brisket with it in the paper and close the paper, so the liquid stays in.
- Continue to cook at 225° F., till internal temp is 195° F. – 202° F. and very tender to poke with the meat probe. The meat probe should not feel any resistance at all when inserted.
- Remove from grill.
- Still wrapped in paper, place in a warm towel lined cooler.
- Make another 1/2 batch of injection mixture and pour some over the top of the cooked brisket and re-close in Butcher’s Paper.
- Close the cooler and let the brisket rest in the cooler for 2 hours.
- Place leftovers in an airtight container with the fluid and refrigerate after the meat is cooler.
- Leftovers may also be frozen.