The BIGGEST and BEST Tasting Brisket Ever!!
This might be the biggest brisket you’ll see in your whole life! Preem-O Brisket on the smoker, check it out! 😱🔥
Ingredients:
2 bottles of Dan-O's Preem-O
25-pound untrimmed brisket
1 cup Duke's mayonnaise
Recipe:
1. Prepare the Brisket
• Start with a 25-pound untrimmed brisket. The only trimming required is to remove any small hanging pieces of meat.
2. Apply Binder
• Coat the entire brisket with Duke's mayonnaise. This will act as a binder for the seasoning.
3. Season the Brisket
• Sprinkle generously Dan-O's Preem-O all over the brisket. Using about two whole bottles to ensure a flavorful crust.
4. Smoking Process
• Preheat your smoker to 200°F.
• Place the brisket in the smoker and smoke for 16 hours.
5. Prepare wrap and Remove
• Before removing the brisket after 16 hours of smoking, you will need to prepare the wrap.
• To prepare the wrapping, you'll need two wide sheets of butcher paper, each four times longer than the width of your brisket.
• Lay one sheet of paper down with its long edge running perpendicular to the brisket, then place the second sheet on top, overlapping it by about half its width.
• Using a spray bottle filled with water, lightly mist the overlapping sheets; this will help them stick together like glue.
• Then after 16 hours, remove the brisket from the smoker and position it lengthwise across the center of the paper.
• Wrap the brisket tightly, just like you would a burrito, ensuring it's well-sealed for optimal moisture retention.
6. Increase Temperature
• Increase the smoker temperature to 280°F and place the brisket back into the smoker.
• Continue cooking for an additional 3 hours.
7. Check Internal Temperature
• Use a meat thermometer to check the internal temperature of the brisket. It should reach 202°F and be probe tender, meaning it feels like a hot knife going through butter.
8. Rest the Brisket
• Remove the brisket from the smoker and let it rest for 3 hours. During this time, flip the brisket upside down to allow the juices to redistribute back through the meat.
9. Serve
• After resting, slice the brisket against the grain and serve.
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