Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
Approx. 8 lbs. Smoked Brisket
Meat & Poultry Entrees / Smoked Barbecue
Trim outer fat cap on the 12 lb. Packer brisket, leaving an even ¼-inch fat layer. In a food-grade container or lug large enough to hold the brisket, mix 9 oz. RC Liquid Gluten-Free Beef Consommé Prep, 3 quarts water, and 1 quart apple juice until completely blended. Submerge trimmed brisket in the brine, cover, and refrigerate for a minimum of 24 hours.
Remove brisket from brine and pat thoroughly dry with paper towels. In a mixing bowl, combine 1 jar (10 oz.) RC Chipotle Chile Flavor Concentrate, 1 jar (10 oz.) RC Ancho Chile Flavor Concentrate, and 1 jar (10 oz.) RC Ranchero Flavor Concentrate; stir until smooth. Rub the dried brisket with 4 oz. canola oil, then slather the entire surface evenly with the 3-chili paste mixture.
Preheat smoker to 250°F using oak, post oak, or pecan wood. Place the slathered brisket in the smoker fat-side up. Insert a meat probe thermometer into the thickest part of the flat. Smoke uncovered for approx. 6 to 8 hours until internal temperature reaches 165°F and a deep, mahogany-dark chili BBQ bark has formed.
Remove brisket and wrap tightly in 2 overlapping sheets of Peach Butcher Paper. Re-insert meat probe and return to the 250°F smoker. Continue cooking until internal temperature reaches 195°F–205°F and a probe inserts with zero resistance (feeling soft like room temperature butter).
Transfer wrapped brisket to a tray and place in a warm insulated holding box or turned-off oven. Rest undisturbed for at least 1 hour (2 hours preferred) before unwrapping. Slice flat across the grain into pencil-thick slices, cube the point for burnt ends, and serve warm with reserved pan drippings.
Brining Science: Submerging the brisket in RC Liquid Gluten-Free Beef Consommé Prep combined with apple juice deeply seasons the interior muscle fibers with rich umami and natural sugars, keeping the meat moist throughout the long cook.
3-Chili Paste Bark Formation: Blending Chipotle (smoky heat), Ancho (raisin-chocolate sweetness), and Ranchero (savory tomato-chili) creates a thick wet slather that caramelizes into a legendary, complex barbecue bark without burning dry spices.
Why Peach Butcher Paper? Unlike aluminum foil which steams and softens the bark, breathable Peach Butcher Paper allows smoke to penetrate while trapping just enough moisture to push through the stall without ruining the crust.
Critical Resting Rule: Slicing brisket immediately after cooking causes internal steam pressure to push all rendered fat and juices out onto the cutting board. Resting for 1 to 2 hours allows muscle fibers to relax and reabsorb gelatin.
