Overnight Beef Brisket

Heap smoker tray to element with dry Apple wood chips.

Liberally season all sides of brisket with Myron Mixon Original rub

Place on Grill Fat Side up

Inject your brisket with Swanson's 100% Natural Beef Broth - Unsalted

Insert meat probe horizontally into meatiest portion of Brisket

Close lid of grill and set grilling temp to 320°F and your probe to 195°F.

Allow grill to smoke meat for 1 hour. DO NOT open grill during this time!

Lower the cooking temperature setting down to 225°F.

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.

At the 5th hour, when you turn your Brisket, your fat side should be up again.

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.

Move the Brisket back down to the lower shelf into the aluminum foil or cookie sheet pan.

Pour some more Beef Broth over the top of the Brisket to moisten brisket area

Now plug the air hole in the back of your Dakota Grill and go to bed.

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.