I decided I wanted to make some tender, delicious brisket, so I called up my buddy Kevin from the Butcher Shoppe in Pensacola FL and had him ship me one. It’s a big, trim Wagyu brisket. I can’t wait to season it up, grill it, and serve it!
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WHAT HEATH USED IN THIS VIDEO:
Heath Riles BBQ Competition Brisket Bundle bit.ly/34Rqvz7
Black Gloves amzn.to/3icmHNo
Filet Knife amzn.to/34RY5VR
Thermapen One bit.ly/43qX2Za
ChefsAlarm bit.ly/43v1tSS
INGREDIENTS:
Brisket of your choice
Heath Riles BBQ Competition Brisket Bundle (Everyday Rub, Beef Rub & Pecan Rub)
Ingredients for Spritz
1.5 cups of beef stock
1/3 cup of Worcestershire
2 tbsp Killer Hogs Hot Sauce
DIRECTIONS:
1. Get pellet grill up to 275º, we used pecan pellets.
2. Trim brisket to your liking.
3. Season brisket with Heath Riles BBQ Everyday Rub, Beef Rub & Pecan Rub on both sides.
4. Cook at 275º for 3 hours and then start spritzing (recipe above) every hour until the brisket bark is formed and the brisket reaches an internal temperature of 160º-170º.
5. Once your internal temperature of 160º-170º is reached, wrap your brisket with 1 cup of spritz mixture.
6. Increase grill temperature to 325º.
7. Cook brisket until an internal temperature of 202º is reached or until the brisket feels like soft butter.
8. Once brisket is done cooking, rest for 30 minutes to 1 hour before slicing.
**Remember every piece of meat is different, finishing temps will vary. Always go by feel.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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