Espresso Rubbed Smoked Garlic Brisket

Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.

Coat the brisket with Wagco Oil and Vinegar Taproom’s Garlic Olive Oil. After coating the brisket with the oil, generously rub Wagco Oil and Vinegar Taproom’s Espresso Rub over the brisket, wrap in foil or plactic wrap and let rest for one to two hours.

**Note** A 4 to 6-pound “flat” cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours

Set your smoker (I used the Big Green Egg) for indirect cooking at 250°F/121°C. Add in soaked wood chips (hickory, apple or cherry) if you choose.

Cook until the internal temperature of the meat is 150°F/66°C, and then reduce the smoker temperature to 225°F/107°C. When the meat temperature approaches 185°F/85°C, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done).

Place the brisket in an aluminum pan and pour 4 cups of beef broth over the meat and place pan with meat back in the smoker at 225°F/107°C for 1 hour.

Slice brisket against the grain, reserving the juice to brush on, use as a dip, or place the sliced meat back into before serving.




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