3.62 kg beef brisket
1 can of ginger ale
FOR THE RUB
1 bottle of Broil King® Perfect Steak Spice Rub
1 L (34 oz) of beef stock
1 cup Whiskey
1 cup honey
FOR THE SMOKE
Broil King® Smoke Masters pellet blend
- Rub the brisket with 1 cup of the spice rub thoroughly then warm the beef stock in a pot and inject it into the brisket. Make sure the injector tip goes deep into the brisket without coming out the other side. As you inject slowly remove the injector, use the diffuser tip for best results.
Turn your Broil King® Pellet grill on then press the SMOKE 107°C button. Follow the standard start-up instructions and preheat the grill completely.
Place the brisket on the grids, fat side down and close the lid. Use the temperature probes to monitor the internal temperature of both the flat and the point (thick side, thin side).
Slowly cook for 6-7 hours. Mop every hour and inject with beef stock occasionally, do not inject less than 1 hour before completion.
with the honey whiskey mop. Cook to 160°F (71°C) internal temperature then remove the brisket and wrap it in parchment paper and place it in a roasting pan, add 1 can of ginger ale. Place it back on the pellet grill and insert the temperature probes again.
- Cook until the internal temperature has reached 203°F (95°C). Remove and let rest. Serve sliced against the grain.