Directions

1. Trim and rub brisket flats with a blend of Grill Mates® Montreal Steak® Seasoning and Grill Mates® Barbecue Seasoning. Allow briskets to come to room temperature.
2. Set smoker to 205°F with hickory or a blend of hickory and fruit/nut wood. Place briskets fat side up on a rack over a pan of water ¾” deep. This pan will collect natural smoky juices, fats and gelatin that’s beautiful when blended with Cattlemen’s BBQ Sauce.
3. Smoke briskets overnight for approx. 14 hours. Test for an internal temperature of about 195°F. If briskets have “stalled” and are under 180°F they need to be smoked longer or possibly if close to 180°F, boosted to the final desired temperature by raising the smoker temperature to 325°F for just a half hour.
4. Wrap briskets in butcher paper and allow them to rest in a warm place for up to an hour or in a 140°F holding cabinet for up to 3 hours.
5. For Service; remove excess fat, slice across the grain and serve splashed with some of the pan drippings and a sprinkling of additional rub blend.  Serve 2 oz. sauce with a 3½ oz. sandwich portion

Directions