Ingredients:
- 4 lb. Beef brisket (Point)
- 2- Cups of unsalted beef broth
- ½ cup LC BBQ Play Bull
- Olive oil
- BXtreme Steak Dust
Wrapping Juice:
- ½ Cup B Xtreme BBQ sauce
- 2 Tbsp butter
- 1 teaspoon B Xtreme Steak Dust
- 1 tsp honey
- 2 oz Dr Pepper
- Pineapple juice for a spritz
Instructions:
1. Start by removing the brisket from its packaging and rinsing it with cold water. Trim any hard fat or silver skin from the surface, leaving about ¼” of the fat cap. Cut the point into 1 ½” to 2″ cubes and inject them with LC BBQ Play Bull Brisket Injection.
2. Let the brisket cubes rest for 30 minutes at room temperature and then coat all sides with olive oil. Follow this with a coat of B Xtreme Steak Dust one hour before putting on the smoker.
3. Preheat your smoker to 250°F. Once the smoker reaches 250°F, place the brisket cubes on a wire rack in the center of the smoker and smoke for 1 to 1 ½ hours or until the center of the thickest part of the brisket cubes reaches an internal temperature of 170°F. Remember to spritz with pineapple juice after 1 hour for added flavor!
4. Remove the brisket cubes from the smoker and wrap them in a foil Pan. Add the wrapping juice mixture before wrapping it up tight. Cook the brisket cubes until they reach an internal temperature of 208°F, which should take about 1 to 1 ½ hours.
5. When the cubes reach 208°F, wrap them in a beach towel and put them in a cooler for another hour or two.
6. Unwrap the brisket burnt ends, brush them with the wrapping juice mixture, and put them onto a wire rack. Then, put them back into a 350°F smoker for about 20-25 minutes to reset the bark.
Recipe Provided by B Xtreme BBQ