Smoked Holiday Brisket Recipe
For the braising liquid:
Preheat your Yoder Smokers YS640 pellet grill to 250°F.
Trim the fat cap completely off of the point muscle. Trim the fat down to 1/4” thickness over the flat muscle. Trim excess fat from the surface of the opposite side of the brisket.
Mix 1/2 cup Butchers’s BBQ Prime Dust with 2 cups unsalted vegetable stock in an injection shaker. Shake well to dissolve the powder. Using a marinade injector, inject the flat muscle in a grid pattern. The muscle should hold about 1 1/2 cups injection.
Using the excess injection liquid, wet all surfaces of the brisket. Season with Cattleman’s Grill California Tri-tip Seasoning.
Smoke the brisket on the second shelf of the grill, until you reach your desired color on the surface, about six to seven hours. The internal temperature will likely be around 160°F.
While the brisket smokes, prepare the vegetables. Toss together the potatoes, carrots, onion, thyme, rosemary and garlic cloves.
To prepare the braising liquid, combine the red wine, Butchers’s BBQ Prime Dust and Worcestershire sauce in a marinade shaker. Shake well to dissolve the powder.
Lay out two long sheets of foil, one on top of the other, perpendicular to one another. Lay out the veggies in a bed roughly the size of the brisket. Place the brisket on the bed of vegetables. Pour the braising liquid over the brisket. Wrap tightly with the sheets of foil. Return to the grill. *You may need to remove the second shelf, and finish cooking the brisket on the main grate.
Continue cooking until the brisket is very tender and offers almost no resistance when probed with an instant read thermometer, about 2 more hours. The internal temperature will likely be in the 200°F to 210°F range, in the deepest part of the brisket.
Rest the brisket for at least 30 minutes before slicing. Strain the liquid from the vegetables. Serve the brisket with the roasted vegetables and jus.