Ingredient List:
- 1 — Sambol Brisket Flats
- 6 Tbsp — Three Little Pigs KC Championship Rub
- 1 bottle — Three Little Pigs Competition BBQ Sauce
- 3 cups — Country DeLight Natural Cherry Juice
- ½ cup — Demi-Glace Gold® prepare as directed
- 4–6 Chunks — Cherry Wood
Instruction:
Take well chilled Brisket and Trim 90–98% of the fat coat and off both sides and edges. Coat the brisket with Cherry Juice and then a medium coat of KC Championship Rub, on both sides and the edges. Set aside at room temp ~1–4 hours.
Preheat the smoker or gas grill to low and slow heat (170–210°). Set the meat into the smoker in the indirect heat zone for ~1 ½ hours until meat surface starts to sweat ~120° meat temp. Start spritz the brisket with Natural Cherry Juice as needed to help build the bark.
METHOD — Low and Slow… Elevate the oven temp to 280 deg. for an overnight cook ~10–12 hours. Continue to spritz the brisket with Natural Cherry Juice as needed to help build the bark. In the morning, foil wrap the meat to hold color OR for burnt ends leave meat unwrapped.
Finish the meat at 350° for ~3 hours, until the internal meat temp is 210°. Pull the brisket to cool and trim any burnt ends from the edges and slice the remaining meat across the grain.
Reheat the sliced brisket, with ½ cup Demi-Glace Gold, Serve immediately with the Competition BBQ Sauce, to dip.
Enjoy!!
