Course: Main Course   Cuisine: American   Prep Time: 30 min   Cook Time: 8+hrs   Servings: 10-12

Ingredients

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

*you will also need heavy duty aluminum foil

 

Directions

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