INGREDIENTS
-
Teal Duck
Brine
-
1/2 Cup Salt
-
1/2 Cup Brown Sugar
-
1 T Allspice
-
4 Bay Leaves
-
A few Thyme Sprigs
- Some Black Peppercorns
DIRECTIONS
- Fully rub brisket with Saltgrass 7 rub.
- Allow to sit out all day after rubbed to bring it to room temp.
- Loaded smoker with (Oak) Wood Chips.
- Set temp at 200°F and insert probe in thickest part of the brisket taking care to stop the probe tip as close to the center as possible.
- Smoke until internal temp hits 185°F degrees.
- Turn smoker down to 120°F, pull probe, and fully wrap brisket with aluminum foil sealing it completely.
- Place back in smoker for an additional 30 mins. then turn smoker off allowing it to slowly cool over the next hour.
- You can also use an oven inside for this step but most ovens will only go as low as 170°F.
- Allow to rest for an additional hour on the counter wrapped, then open the foil and taste the greatness!
