Ingredients

• 16 to 18 lb Prime or above graded full packer Brisket
• Approx 6-ounces of Loot n Booty What’s Your Beef Rub
• Approx 3-ounces of Big T’s Garlic Jalapeno Rub
• 1 cup Kosmos SmokeHouse Reserve Brisket Injection
• 16 ounces of low sodium beef broth
• 12-ounce bottle of Kosmos Brisket Mop
• 12-ounce bottle of your favorite stout or porter beer
• 12-ounce bottle of your favorite BBQ sauce (TX Spicy sauces work well)

Preparation

1. Unwrap brisket and pat dry.  Using a sharp knife trim excess fat from cap and round off all of the edges.
2. Mix injection. Inject top of the brisket in a checkerboard pattern, put in fridge to rest overnight.
3. Mix Mop.  Add equal parts Kosmos Brisket Mop, Beef Broth and Beer.  Mix and put in fridge overnight.

Directions

1. Heat Smoker to 350° F.  Remove brisket from fridge and wipe away excess injection.
2. Layer both sides of the brisket with the rubs.  Allow seasoning to “sweat” into the meat by setting for approx 1 hour in the refrigerator.
3. Place cold brisket in the smoker by lying the fat cap side down.
4. Smoke brisket for approximately 2 hours and spritz with water. Monitor the edges closely so they don’t burn, spritz periodically. Rotate 90 or 180 degrees every hour to ensure even cooking throughout.
5. When the seasoning begins to form a nice colored bark OR when the internal temp hits 175 pull.  Place the brisket fat cap down on 2 layers of foil.  Add your “Mop” liquid to foil and double wrap tightly in the aluminum foil (Make sure the brisket is wrapped tightly so the meat is braised, not steamed!)  You can substitute Butcher paper for the foil if you desire.
6. Place the wrapped brisket fat cap down back on the smoker and keep the smoker temp between 275 – 300°.
7. Depending on the brisket’s size, cook for additional 2 to 3 hours.  Check 2 hours in by probing the brisket in the middle of the flat. Brisket is done when the meat probes with no resistance.  If it feels “tight” leave on smoker for 30 more minutes and probe again. Briskets will typically be done in Denver (5,280 ft) when they hit an internal temperature of approx. 203 or 204 degrees.
8. Once the brisket is to the tenderness you desire, remove, drain braising liquid and let rest for a minimum of 1 hour (preferably 2 hours).
9. After the brisket is done resting, reheat the braising liquid and begin slicing.  Slice AGAINST the grain in the thickness you desire. Thicker the slices will help preserve a brisket that may have been overcooked, thinner slices for a brisket that may have been pulled a little “tight.”

Once sliced, baste with the warm braising liquid and BBQ Sauce (optional), serve on a platter to your friends & family -- ENJOY!