Brisket Woods:

We like to mix apple with pecan or cherry but use your preference.  The stronger the wood the stronger the flavor (with oak and mesquite being the strongest).  If using wood chips, they need to be soaked in water for 30 minutes, drained.  When using a Kamado Joe, or a ceramic grill, you will need 5-6 pieces of chunk wood.

Brisket Directions:

Rinse the brisket with cold water then pat it dry with paper towels. Pour a small amount olive oil over the brisket and gently spread it around. Using a fair amount of Cindy Lynn’s Black Label, massage it into the brisket.  Repeat this until the whole brisket is generously seasoned. Cover or wrap for 2 – 4 hours (overnight is best). Never let meat stay at room temperature for more than 1 hour. When ready to cook, place drip pan under the grill rack.  Fill drip pan with 1 part Beer to 1 part apple juice. Heat grill to 225° putting the room temperature brisket on the grill.

In a medium skillet place cube of butter and 2 tablespoons of Cindy Lynn’s Black Label, when melted add the onions and “sweat” them until soft and translucent. Take the onions out and set aside.  Add to the butter mixture, one bottle BBQ sauce, ¼ cup apple juice and one cup of Beef Stock. Mix well.

When the brisket reaches an internal temperature of 150-155°on an instant read meat thermometer (2 – 3 hours), remove the brisket from the grill. To a pan add the onions; set the brisket on the onions and pour the sauce over the top of the brisket. Tightly cover with aluminum foil; return to the grill (or smoker) and raise temperature to 325-350°. The brisket is finished cooking when it is very tender and reaches an internal temperature of 190° (2 – 3 hours). Remove from grill and let rest. With a spoon, gently skim any grease from the sauce.  Slice against the grain carving the entire brisket. Place the carved brisket back in the pan, let set for 10-15 minutes and serve.