Instructions

1. 1 The entire BBQ Smoking, Cooking and Resting will take approx. 90 minutes per lb. for trimmed brisket.
2. 2 Trim outer fat on the brisket, leaving only ¼ inch.
3. 3 In a container large enough to hold trimmed brisket, mix RC Liquid Gluten-Free Beef Consommé Prep, water and apple juice.
4. 4 Blend well and submerge trimmed brisket in the brine.
5. 5 Cover and refrigerate for at least 24 hours.
6. 6 Remove brisket from the brine and pat dry.
7. 7 In a mixing bowl combine, RC Chipotle Chile Flavor Concentrate, RC Ancho Chile Flavor Concentrate and RC Ranchero Flavor Concentrate and blend well.
8. 8 Rub the dried trimmed brisket with canola oil and coat entire brisket with the mix and place in a smoker heated to 250°F fat side up.
9. 9 Insert meat temperature probe and smoke uncovered until internal temperature reaches 165°F and you have a really nice BBQ bark.
10. 10 Wrap brisket in 2 pieces of Peach Butcher Paper, insert meat temperature probe and continue to cook until internal temperature reaches 195 – 205°F and the meat is as tender as room temperature butter.
11. 11 Place wrapped brisket on a tray and in a warm environment, (your oven - not turned on) so it can rest for at least an hour before slicing.
12. 12 A very important step to ensure a juicy BBQ Brisket.
13. 13 If you slice before resting, all the juices will run out and the brisket will be very dry.