Скачать или смотреть Texas Style Brisket on the Deep South Smokers Mailbox | Heath Riles BBQ

This is my twist on a Texas Style Brisket. We seasoned this brisket with my beef rub and had a total cook time of 6 hours on our Deep South Smokers Mailbox. The direct heat from our Mailbox created the perfect peppery crust, and we got some delicious burnt ends off of this brisket. This is a must-try and will be a hit with your friends and family.

Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/f...

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WHAT HEATH USED:
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Victorinox 12 Inch Fibrox Pro Slicing Knife https://amzn.to/3nlSalx
• Aluminum Sheet Pan https://amzn.to/2XPJ86J
• YETI Tundra 65 Cooler https://yetius.pxf.io/OR6QLn
• Thermapen ONE https://thermoworks.sjv.io/2a3BWg
• Royal Oak Lump Charcoal https://www.royaloak.com/products/har...
• Swanson Beef Broth https://amzn.to/3czQhjb
• French's Yellow Mustard https://amzn.to/3KrDZWA
• Deep South Smokers The Mailbox https://www.deepsouthsmokers.com/prod...
• Black Gloves https://amzn.to/3yiREc9

INGREDIENTS:
• 14-16lb brisket
• Yellow Mustard
• Heath Riles BBQ Beef Rub
• Beef Broth

DIRECTIONS:
1. Get your smoker up to 275-300º.
2. Trim your brisket.
3. Coat your brisket with yellow mustard and season with Heath Riles BBQ Beef Rub
4. Place brisket on your smoker for 3 hours, or until it hits 165º internally.
5. Place your brisket in aluminum foil and pour a little bit of beef broth around the edges of your brisket. Wrap your brisket. We used aluminum foil and butcher paper to wrap our brisket.
6. Place brisket back on your grill for another 3 hours, or until it hits 203-209º internally. You want it to be probe tender.
7. Take you brisket off of your smoker and allow it to rest for 2 hours.
8. After your brisket rests, unwrap it and slice.

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MERCH: https://www.heathrilesbbq.com/collect... Printable recipes on Shootin' The Que recipe blog: https://www.heathrilesbbq.com/blogs/f...
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ!   / shootinthequeheathriles  

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you

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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