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Hot ‘n Fast Brisket

  • Difficulty Easy
  • Time 4-6 hours

Ingredients:

  • 16 pounds brisket
  • 1 tablespoon Christie Vanover’s Brisket Rub

Brisket Mop

  • 2 cups water
  • 10 ounces can beef consume
  • 1/4 cup Christie Vanover’s Brisket Rub

Instructions:

  1. 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. 
  2. Rub with Brisket Rub. Cover and refrigerate overnight. Combine the mop ingredients.
  3. Heat smoker to 325F degrees. 
  4. 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.
  5. Place the meat in two aluminum half pans. Pour the mop into the pans; cover with foil. 
  6. Return to smoker for about 2 hours or until the internal temp reaches 210F.
  7. Let rest 1 hour before slicing.

Want more delicious recipes from Christie Vanover? Download her full Ebook here.

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