- 1 whole Packer Brisket (14-18 lbs)
- 1/2 cup Coarse Black pepper
- 1/2 cup of your favorite BBQ rub (Slat, Pepper, Garlic)
- 1 liter Beef Broth
- Set the temperature in your Memphis Wood Fire Grill to 225°F using Hickory or Oak pellets.
- Start by trimming the brisket; there are many videos on YouTube on how to do this. Don’t overdo it though, fat is flavor. You want to make sure that you get rid of some of the hard, large pieces of fat though, because it will not render out during the smoke.
- Coat the brisket with a heavy coating of the BBQ rub first, then add a second layer of the coarse clack pepper. Let the brisket sit at room temperature for an hour to allow the seasoning to set.
- Pour the beef broth into a large aluminum pan.
- Place the brisket in the grill on the middle rack fat-side down and slide the aluminum pan with beef broth underneath. Smoke the brisket until it reaches an internal temperature of 170 degrees.
- Remove brisket, pour some of the brisket drippings over it and wrap tightly in aluminum foil or butcher paper.
- Place the wrapped brisket back in the grill and cook until it reaches an internal temperature of 202°-208°F. Test doneness by probing the brisket with your thermometer – when it feels like it is going into soft butter, then the brisket is done.
- Remove from grill and let the brisket rest in the aluminum foil or butcher paper for at least 1 hour.
- Collect the brisket drippings and the beef broth – separate the fat using an oil separator.
- When ready to eat, unwrap brisket, slice against the grain and brush slices with the brisket drippings.
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