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8 Lb Beef Brisket
48 oz Swanson Beef Broth - Unsalted
1 Btl Myron Mixon Original Rub
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Step 1: Heap smoker tray to element with dry Apple wood chips.
Step 2: Liberally season all sides of brisket with Myron Mixon Original rub
Step 3: Place on Grill Fat Side up
Step 4: Inject your brisket with Swanson's 100% Natural Beef Broth - Unsalted
Step 5: Insert meat probe horizontally into meatiest portion of Brisket
Step 6: Close lid of grill and set grilling temp to 320°F and your probe to 195°F.
Step 7: Allow grill to smoke meat for 1 hour. DO NOT open grill during this time!
Step 8: Lower the cooking temperature setting down to 225°F.
Step 9: The first 4 hours of cooking at the 1 hour marks, turn the brisket over, inject and baste with more beef broth and continue cooking low and slow.
Step 10: At the 5th hour, when you turn your Brisket, your fat side should be up again.
Step 11: Move the Brisket to the top shelf while you make an aluminum foil pan or use a cookie sheet and set on the lower shelf so that your remaining juices are trapped and not run down into your jar, this helps with keeping the brisket good and juicy.
Step 12: Move the Brisket back down to the lower shelf into the aluminum foil or cookie sheet pan.
Step 13: Pour some more Beef Broth over the top of the Brisket to moisten brisket area
Step 14: Now plug the air hole in the back of your Dakota Grill and go to bed.
Step 15: When you awake in the morning, continue grilling the Brisket until the meat probe reaches 195°F at this point your brisket, will be the most succulent and juicy brisket you have ever had.
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