Trim excess fat from meat side of brisket
Season brisket with brisket rub and let rest for 1-2 hours
Light smoker and set temperature to 225-250F
Place brisket on smoker fat side down
Cook until internal temperature reaches 160-165. Wrap with foil. Add 1/3-1/2 cup beef broth or Kosmosq Brisket Mop to foil when wrapping
Continue to cook until internal temperature reaches 200-205. Use a sharp thermometer to poke the flat. When the brisket is done there should very little resistance when you poke it into the flat.
Remove from smoker and let rest for at least 30 minutes preferably 1-2 hrs.
Slice 1/8" - 1/4" thick slices against the grain.
This weeks rub of the week is @heygrillhey Beef rub! This rub is spot on as a companion to beef. It truly does enhance and compliment the beef flavor.
Here is how to make a simply delicious,
Reverse Seared Tri-Tip
Using a trimmed tri-tip- generously apply the "Hey Grill Hey" Beef Rub to the meat. Rub or pat the seasoning into meat. Set tri-tip straight on the grate of the smoker and smoke the tri-tip at 180°. Once the tri-tip has reached 10 degrees below the final desired temperature, (Depending on the size and the initial temperature of the tri-tip, will determine how long it stays on smoke mode) you want to pull it off smoke and finish it with a high heat sear to the desired final temperature. This can be achieved several ways. If you are using a single grill, it is recommended to remove and wrap up the tri-tip while the grill temperature is increasing.
Turning up the temperature on the smoker/grill while the tritip is on will finish it off, but it will give it layers of brown and gray within the tri-tip that is less desirable. What you want to see is a pink center and a seared exterior that has dimension.
While searing, baste with butter to give the exterior a crisper finish. Make up a seasoned butter with 4 Tbsps of softened butter mixed with 1 tsp of "Hey Grill Hey" Beef Rub. (Any remaining butter, apply it onto the finished tri-tip)
Once the tri-tip has reached desired final temperature, pull and let rest for at least 10 minutes.
With tri-tip, the way you slice it, will make or break it. Always slice against the grain to give the nicest chew unless you're wanting a jaw work out. With tri-tip, the grain direction switches usually in the middle of the tri-tip.
This rub as well as all the other rubs and sauces from "Hey Grill Hey" are outstanding, award winning, and quality made. Be sure to check them out!