Butcher BBQ Championship Brisket
Pitmaster David Bouska of Butcher BBQ has been creating world-class BBQ rubs and sauces for years, but his meat injections are his true specialty. These injections enhance meat's natural flavors and make them much juicier. David has shared with us his delicious brisket recipe that uses one of his famed injections.
Wood Pellet Flavor -Apple, Cherry, Hickory, Maple, Mesquite, Oak, Pecan
Trim excess fat off the top & sides of brisket Flat, being careful to only remove fat and the thin silver skin. Don't remove thick layer of fat on the bottom of the Flat.
- Carve off the 2 large fat pockets on each side of the Flat exposing the "Point". Trim the bottom of the Flat, leaving ½ inch of fat, and trim all fat off the Point.
- Mix Butcher BBQ Prime Beef Injection as directed on package and let stand for 30 minutes or until injection has the consistency of thin gravy. Using an injector, inject the brisket every inch in a grid pattern. Slowly remove the needle with each injection as to fill the entire brisket.
- Dry excess injection from brisket's surface and coat the meat with a moderate amount of Butcher BBQ Premium Rub or Butcher Steak & Brisket Rub. Place meat in a refrigerator for 4-8 hours.
- Heat your smoker or grill to 250°F and place brisket in the smoker. Cook until internal temperature of the meat reaches 150°F and, using a large knife, separate Flat from Point on heavy-duty aluminum foil, place a stick of butter and a moderate amount of light brown sugar on meat, wrap, and place Point back in smoker. Wrap Flat with aluminum foil, pour ½ cup of beef broth over the meat, and place back in smoker.
- Remove Flat from smoker when internal temperature reaches 200-204°F. Let Flat rest in aluminum foil until Point is finished cooking. Remove Point from smoker when its internal temperature reaches 215°F. Slice Flat across the meat's grain and apply some of the juices in the foil before serving. To make Burnt Ends, cut Point into 1in cubes and tumble with Butcher BBQ Sweet Sauce. Enjoy!