Low & Slow Smoked Brisket

Instructions

• Step 1: Trim fat to about .25 inch around brisket. Add water and recteq Beef Injection together and mix well until all the injection has dissolved. Inject brisket, making sure to go from end to end with injection.
• Step 2: Season with Ben's Heffer Dust and Chef Greg's 4 Letter Rub, covering the whole brisket. Wrap in foil and place in refrigerator over night.
• Step 3: Remove foil and allow brisket to come up to room temp. Preheat recteq to 225°F. Place brisket, fat side down on grill.
• Step 4: Cook to an internal temp of 165°F - 175°F, remove from grill and wrap in foil. Place back on the recteq and cook to an internal temp of 203°F - 208°F.
• Step 5: Once done, remove from recteq, wrap in an old towel, and place in cooler to rest for 45 - 60 minutes. Remove from cooler and foil, slice against the grain about 1/4 inch thick, and serve.