Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 6 2017
Go Big or Go Home Grilling - Brined Brisket
1 (5-7 lbs.) Brisket
1/4 cup Beef Rub
Brine
1/2 cup Kosher Salt
1 cup Light Brown Sugar
2 quarts Water, Boiling
6 cups Ice
Dissolve salt, and sugar in water add ice, then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.
When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub.
Start your smoker with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed (10 to 15 minutes).
Place the brisket on the grate, fat cap up and smoke for 3 hours. After 3 hours, double wrap the brisket in foil and turn the temperature up to 275F. Cook meat until internal temperature reaches 200F.
Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 15 minutes before carving.