Pellet Joe Brisket

• 12 lb whole packer brisket

For the injection:

• 1 cup beef stock
• 2 tbsp Butcher BBQ Prime Dust
• 1 tbsp Flavolcano Smoky Red Pepper Hot Sauce

For the rub:

• 3/4 cup Jacobson Salt Co. Kosher Sea Salt
• 1/2 cup Jacobsen Salt Co. Tellicherry Black Peppercorns, coarsely ground
• 1/4 cup cumin seeds, toasted, ground

Preheat your Kamado Joe Pellet Joe 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 any excessive or hard fat from the all surfaces of the brisket.

Mix the beef stock, Butchers’s BBQ Prime Dust and Flavolcano in a marinade shaker. Shake well to dissolve the powder. Pour off 1/2 cup of the liquid into a separate container and reserve for the wrap.

Using a marinade injector, inject the flat muscle in a grid pattern.

Use the injection liquid to coat the surface of the brisket as a binder for your seasoning.

Combine the Jacobson Salt Co. Kosher Sea Salt, Jacobsen Salt Co. Tellicherry Black Peppercorns and ground cumin. Mix to combine. Season the brisket on all sides. Rest until the seasoning looks wet on the surface.

Place the brisket on the Pellet Joe. Smoke until a dark reddish-brown bark is formed, about 8 hours. Remove from the grill.

You might also enjoy: Smoked Beef Tallow Brisket

Lay out two long sheets of foil, one on top of the other, with the foil going in different directions. It should look like a large X.

Pour the reserved injection liquid over the brisket, then wrap tightly in the two sheets of foil. Return the brisket to the grill.

Continue cooking until the internal temperature of the brisket passes 205° F and is very tender. The meat should offer little resistance when probed with a thermometer.

Remove the brisket from the Pellet Joe. Rest, wrapped in foil, for at least 30 minutes before slicing.