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Add a photoServings: 12
Ingredients
- 8 lb Beef brisket, trimmed
- 4 ounce Lemon pepper
- 2 ounce Seasoned salt
- 1 c. Red wine vinegar
- 1 c. Soy sauce
- 1 c. Worcestershire sauce
- 1 quart Water
Directions
- Trim all excess external fat from the brisket. You must also remove the excess hard internal fat from brisket, but don't separate the flat from the point. Apply the dry rub seasonings and rub in thoroughly. Prepare smoker for the indirect heat method or possibly according to manufacturers instructions, place brisket on the grid at 275-300 degrees for 3 hrs, turning meat over every hour.
- While brisket is cooking, mix Worcestershire sauce, Red wine vinegar, Soy sauce and water in aluminum steam pan. Pre-heat mix on stovetop or possibly in horizontal chamber next to the firebox. After the brisket has cooked on the grid for 3 hrs, place brisket in foil pan containing the liquid seasoning. Cover pan with foil. Place pan back in the smoker and simmer in the pan for an additional 3 hrs. Remove pan from smoker and lift brisket from the liquid. Let cold till it can be handled without burning your hands. Slice into 3/16-inch thick slices across the grain. Pour liquid au jus from the pan over brisket slices and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 12 servings | |
| Calories 385 | |
| Calories from Fat 143 | 37% |
| Total Fat 15.92g | 20% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 3430mg | 143% |
| Potassium 1055mg | 30% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.72g | 2% |
| Protein 46.24g | 74% |
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