Kyle Laval's Brisket Recipe: A Smoker's Guide to Perfect Results

INGREDIENTS

INJECTION top secret seasoning RUB chili powder garlic onion hickory salt oregano black pepper brisket

PREPARATION:

1. Trim fat cap down to a quarter inch.
2. Inject, then refrigerate for 6 or 7 hours.
3. Rub down. Let sit for a couple hours.
4. Place on smoker 7-8 hours w/temp below 250. Wrap in foil, continue cooking until internal temp is 197.
5. Let rest 90 minutes. Then slice, brush with juice and submit.

This recipe appears in: Summer