Savvy Goose Pitmaster Brisket
Often a Pitmasters favorite, make sure you save any left over brisket. Chopped or diced brisket will make for a great quesadilla, nacho topper, or base for your first batch of chili this fall.
- 6 lb. beef brisket
- Savvy Goose Pitmaster Rub
- Ingredients for spray bottle:
- ½ cup of apple juice
- ½ cup of apple cider vinegar
- 2 tablespoons of Worcestershire sauce
- Tin foil or butcher paper (butcher paper is preferred)
- Spray bottle
- Meat thermometer
Prep Time: 1 hour
Cook Time: Approximately 6 hours (cook times will vary significantly based on weight of brisket and type of smoker you are using)
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- Preheat your smoker to 225 degrees. Meanwhile, remove your brisket from the refrigerator, and season generously on all sides with Savvy Goose Pitmaster Rub. Rub the Pitmaster Rub gently into the meat, but do not overhandle. Let the brisket sit at room temperature for 60 minutes.
- Mix ingredients for spray bottle and stir well until combined.
- When ready, place your brisket into the smoker, fat side up, and cook unwrapped until the briskets internal temperature reaches 165 degrees. Cooking time up to this point will vary based on brisket size and type of smoker. Spray your brisket every 1-2 hours with the liquid mixture.
- Once internal temperature has reached 165 degrees, remove your brisket from the smoker and wrap your brisket in either butcher paper (preferred method) or tin foil. Place back onto the smoker, and cook until brisket reaches an internal temperature of 190 degrees.
- Once complete, remove your wrapped brisket from the smoker, wrap a towel around the already wrapped brisket, and let sit in a cooler for 1 hour before slicing.
Savvy Note: Depending on your type of smoker, cooking times will vary significantly. It’s important to have a trusty meat thermometer!