Beef Brisket

Directions

1. Gently separate the two muscles by cutting out the hard fat between them.

2. Follow the fat line and make small cuts, just expose some of that point muscle to seasoning and smoke and completely remove the fat off the top of the exposed point muscle as you go.

3. Inject your brisket with the Beef Marinade Mix.

4. Lay down a thick even coat of Bold and Beefy Seasoning on both sides of the brisket.

5. Heat up your Gateway Drum with Lump Charcoal to 300ºF and throw on a chunk or two of Pecan Wood Chunks for flavor.

6. Place the brisket fat side down on the top rack, so the fat serves as protection from the direct heat of our fire.

7. After three hours and a twelve pack of beer, wrap your meat tightly with foil with some more of the Beef Marinade Mix.

8. Place the wrapped meat on the drum and check for proper tenderness in an hour and a half.

9. After the hour and a half and another six pack of beer, probe your brisket. Remove it if it feels like soft butter, keep cooking if it feels like a block of cheddar cheese.

10. Check every 30 minutes until done then remove and place in a warm cooler for an hour or two to rest.

11. Unwrap the brisket after 2 hours and separate the point from the flat.

12. Cube up the point and cut the flat into long even slices against the grain laying the pieces back in the foil juice to keep warm until ready to serve.

13. Serve and enjoy!