Posted on Friday, July 20th, 2018
Brisket is a BBQ classic but it can be tricky to perfect. Cooking brisket requires technique; but, lucky for you Big Poppa’s Brisket recipe keeps it simple.
Big Poppa is all about flavor, so he injects his brisket with Big Poppa Smokers Cattle Prod Beef Injection and seasons with Big Poppa Smokers Cash Cow Beef Rub alongside Money BBQ rub. These 3 products provide brisket with an extra beefy flavor as well as help retain moisture in the brisket.
Big Poppa has cooked brisket in dozens of barbecue competitions and in his backyard. With a nod to authentic competition BBQ brisket, while still honoring more familiar backyard brisket flavors; this easy brisket recipe will give you the best of both (barbecue) worlds.
Course: Main Course Cuisine: American Prep Time: 30 min Cook Time: 8+hrs Servings: 10-12
1 whole brisket
1/4 cup Big Poppa Smokers Cattleprod Beef & Brisket Injection
16 oz water
Big Poppa Smokers Cash Cow Beef Rub
Big Poppa Smokers Money BBQ Rub
4 tablespoons butter
4 tablespoons Big Poppa Smokers Happy Ending Finishing Rub
Preheat smoker/oven to 250F
Trim excess fat from the brisket (see video for details)
Dissolve 1/4 cup of Big Poppa Smokers Cattle Prod Beef Injection into 16 oz of water
Inject brisket with Cattle Prod Beef Injection mix
Coat generously with Big Poppa Smokers Cash Cow Beef Rub on the brisket liberally (all sides, to taste)
Coat generously with Big Poppa Smokers Money BBQ Rub on the brisket liberally (all sides, to taste)
Let the seasoning “sweat” for about 30 min (allow salt to dissolve)
Place brisket in the smoker/oven for 3 hours, or until internal temperature is 160F
At 160F, remove from smoker/oven and prepare for foiling
Take 2 big pieces of heavy duty foil (enough to seal the whole brisket tight) and place the brisket on the foil
Sprinkle 2 tablespoons of Big Poppa Smokers Happy Ending Finishing Rub on brisket
Add 4 tablespoons of butter on the brisket
Dissolve 2 tablespoons of Big Poppa Smokers Cash Cow Beef Rub in 1 cup of water.
Create a pouch with one side still open and pour Cash Cow/water onto the brisket
Wrap the foil paper tight/seal around the brisket and place in the smoker for about 3-4 hours (brisket may take 4 hours once in foil).
When to remove the brisket from the smoker: Internal temperature will be between 205-210F or tender when probed.
Let the brisket rest with a blanket/towel over it for 2 hours, remove towel/blanket and place brisket in a foil pan to remove foil
Cut the brisket against the grain and sprinkle slices with Big Poppa Smokers Happy Ending Finishing Rub for an extra boost of flavor
Plate and serve