Smoked Pulled Brisket

Hey there!!! In today’s feature we’ll discuss Smoked Pulled Brisket.

DIRECTIONS:

-Get a nice trimmed brisket from your butcher or trim it yourself.

-Marinade brisket overnight. Marinade consist of beef broth, Worcestershire sauce, garlic, soy sauce, maple syrup, & 1 can of Dr. Pepper.

-Next day after marinaded overnight, pat dry, and sprinkle a heavy coat of your favorite rub seasoning all over. Cover every nook & cranny.

-Get smoker cranked up to 275F. Smoke brisket for at least 4 hours.

-After 4hrs, place brisket in an aluminum pan with a cup of the reserved marinade. Cover the pan tightly with foil.

-Cook until internal temp hits at least 210. Approximately 4 more hours.
Let rest for at least 30 minutes before pulling.

-Cut brisket into chunks and tear apart 2 forks or claws. Place pulled brisket back into delicious mixture of juices and marinade and watch
your guests salivate, guess what, it’s eating time!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattlemen’s Association.

INGREDIENTS:
* 1 Brisket – 10-12 lbs

For Marinade:
* 1 1/4 c Beef Broth
* 1/4 c Worcestershire
* 5 cloves of garlic, minced
* 1/4 c Soy Sauce
* 1/4 c Maple Syrup
* 1 can Coke, Dr. Pepper, or Beer your preference
* Reserve about 1 cup of marinade for wrap stage.
* Favorite rub seasoning

You can serve the shredded brisket on a sandwich, topped with coleslaw, and a slice of cheddar cheese, or as a stand alone meat along with some sides like potato salad and baked beans.