Recipes

Melt in Your Mouth Brisket

*this is for 50 lbs. of brisket so adjust according to how much you are doing

Injection

  • 1 ½ C. Parker’s Hangover Tonic
  • 1 C. melted butter
  • 1-12 oz. can carbonated beverage
  • ¾ C. Apple cider vinegar

Rub

  • Prepared Mustard
  • Your favorite dry rub
  • Cracked black pepper

Inject and rub meat…..let sit for 24 hours.  Slow smoke (using hickory, oak and applewood) meat for 10 hours @ 225-250°. When meat reaches 135°, double wrap in tinfoil. As it reaches 190°, remove and let sit for at least one hour. Be careful when removing tinfoil, as there will be lots of juice. Save the juice for putting over brisket after cut.

Submitted by Sam Heinert