- 16 pounds brisket
- 1 tablespoon Christie Vanover’s Brisket Rub
- 2 cups water
- 10 ounces can beef consume
- 1/4 cup Christie Vanover’s Brisket Rub
- Separate brisket flat from the point and remove the fat from the top. On the fattier side, trim the fat, until it is only about 1/4-inch thick.
- Rub with Brisket Rub. Cover and refrigerate overnight. Combine the mop ingredients.
- Heat smoker to 325F degrees.
- Add in the brisket fat side down. Smoke for 45 minutes. Flip the point. Smoke for 45 more minutes. Flip the flat. Smoke for 1-1/2 hours.
- Place the meat in two aluminum half pans. Pour the mop into the pans; cover with foil.
- Return to smoker for about 2 hours or until the internal temp reaches 210F.
- Let rest 1 hour before slicing.
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