Welcome to Platinum Grilling with Chef Shaun O’Neale, the winner of season 7 of Fox’s Master Chef. Each week we will be bringing you elevated recipes and cooking techniques, all cooked on Pit Boss Platinum Series Grills. In this episode, Shaun shows us how to prepare and smoke Beef Brisket on his Platinum Series Lockhart Grill.
“Brisket is the king of Texas BBQ and one of the trickier meats to master. This recipe will get you well on your way to BBQ greatness.” – Chef Shaun O’Neale
Difficulty: Moderate
Prep time: 1 hour 30 minutes
Cook time: 8 to 12 hours depending on the meat
Serves: 6- 8
Ingredients
10 to 12-pound brisket
2 cups beef stock
3 tablespoons Pit Boss Lonestar Brisket Rub, for injection more for seasoning the brisket
1/2 cup apple juice
1/2 cup apple cider vinegar
Cooking Instructions:
1. To prep the brisket: Remove the brisket from its packaging and place it on a sturdy cutting board. Trim the brisket of the hard fats including the deckle on the bottom and trim the fat cap so that between 1/8in and 1/4in of fat remains. Mix together the beef stock and the 3 tablespoons of the Lone Star Rub and whisk well to combine. Transfer the mixture to a meat injector and inject all of the mixture into the brisket. Place in the fridge for 1 hour for the juices to settle. Remove from the fridge and season the bottom (non-fat side) very liberally with more Lone Star Brisket Rub, place in the fridge for 30 minutes to let the seasoning set in. Flip the brisket and season the other side, place back in the fridge for 30 minutes. Remove the brisket from the fridge and wrap very tightly in plastic wrap and place in the fridge overnight.
2. Set your Pit Boss Platinum Series Lockhart to 250 degrees. Remove the brisket from the fridge and add more season if any seasoning was removed when the plastic wrap was removed. Fill a pan with water and place to the side of the grill, place the brisket on the grill, and insert a temp probe. Combine the apple juice and vinegar in a spray bottle. Cook until you reach an internal temp of 160 with the fat side down, spraying about every two hours with the apple mixture. Flip the brisket and cook to 180 degrees. Once you make it through the stall wrap the brisket tightly in butcher’s paper and place it back on the grill with the probe inserted. Cook to 200 degrees and remove, rest for 1 hour. Slice and serve.
Special Tools: Spray Bottle, Butcher’s Paper, Meat Injector
Cooking Method: Smoking
Cuisine: BBQ
Diet Info: None
Shop Pit Boss Spices and BBQ rubs used:
https://pitboss-grills.com/Shop-Pit-Boss/lonestar-brisket-5-40oz
Shop Pit Boss Platinum Series:
https://pitboss-grills.com/platinum-series
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Original of the video here
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