Recommended Pellets
Brisket Injection
 1 1/4 tsp.
Beef Base
 1 tbsp.
Worcestershire Sauce
 1 tbsp.
Soy Sauce
 1 tsp,
Spike or Accent seasoning
 2 cups

Warm the water in a small sauce pan, add the beef base and whisk, then add the rest. 120 degree water is fine. Do not make the liquid too hot as we do not want to cook the meat with the injection.
 Note: You can find the beef base at most grocery stores in the soup isle or near the chicken stock.

Dry Rub
 1/2 tbsp.
Table Salt
 1/2 tbsp.
 1 tbsp.
Black Pepper
 1 tbsp.
 2 tbsp.
Montreal Steak Seasoning
 1 tsp.
Onion Powder
 1 1/2 tsp.
Garlic Powder
 1/2 tsp.
Dried/Ground Oregano

Mix all ingredients in a bowl.

 1 pkg.
Brisket (flat and point) 7-9 lbs. after trimming.
 Approximate cook time is 1 hour 10 min. per pound.

Cooking Instructions:

  • Trim most of the fat away from the brisket and remove the silver membrane.
  • Rinse with water and pat dry with a paper towel.
  • Sit the brisket in an aluminum foil pan while seasoning and injecting (do not cook in the foil pan)
  • Inject the meat with all of the brisket injection. Keep any spillage for later.
  • Season all exposed surfaces with the dry rub.
  • Fold the meat so that it is as consistent in thickness as possible. (You do not have to do this step, I find that it gives me a consistent cook. Cook time will be less if you leave the brisket flat and you will get bark on both sides of the meat.)
  • Heat the smoker to 225°F using hickory or mesquite.
  • Lay the brisket directly on the grate.
  • Place the remaining injection spillage from plus 1 cup of water in a small aluminum foil pan or bowl and sit in on the grate next to the brisket for additional moisture.
  • Smoke the brisket until the internal temperature reaches 140 – 145 degrees.
  • Create a double layer foil “boat” and place the brisket in it along with the leftover injection from the smoker. Wrap the brisket completely with aluminum foil as air tight as possible.
  • Increase the smoker tempurature to 275 degrees.
  • Cook at 275 degrees until the internal temperature reaches 200 – 205 degrees.
  • Remove from the smoker and place it and the juices in the foil pan. Cover with aluminum foil and kitchen towels and let it rest for 1 hour (minimum).
  • Slice against the grain and serve with juices. Sprinkle with additional Montreal Steak Seasoning to taste.