How To Smoke A Perfect Brisket w/ BBQ Expert Matt Vann

Posted by on May 22, 2013 in Blog | 3 Comments
Start off with a Meyers All-Natural Angus Brisket (Whole Packer 13 to 16 lbs…when available)
1.  Put it in a full disposable foil pan.
2.  Inject with the following combination every inch (left to right; up and down):
+ 20 oz water
+ 6 oz Simply Apple Juice
+ 6 oz Peach Nectar
+ 3 TBSP Beef Base
+ 3 TBSP Au Jus Concentrate
+ 1 oz Chipotle Tobasco (optional)
3.  Lightly slather the brisket with Stadium Mustard
4.  Rub with the following rub

+ 8 TBSP Garlic Salt
+ 6 TBSP Granulated Garlic
+ 6 TBSP Turbinado Sugar
+ 5 TBSP Granulated Powder+ 2 TBSP Seasoned Salt
+ 2 TBSP Paprika
+ 2 TBSP Old Bay Seasoning
+ 1 TBSP Cumin
+ 1 TBSP Dried Basil
+ 3/4 TBSP Cayenne Pepper
+ 3/4 TBSP Black Pepper (Cracked Fresh..if you have it)
+ 1/4 TBSP Chili Powder

+ 1/4 TBSP Red Pepper Flakes
5.  Cook in your smoker (what ever would you like…hickory & pecan) @ 250 degrees)
6.  Spray with Simply Apple Juice every hour starting 4 hours into the cook process.
7.  When the rub on your brisket is set (when the bark has formed and it is on firmly) about 8 hours, double wrap the foil pan with foil.
8.  Cook the brisket until the internal temperature is 207 degrees in the thickest part of the brisket.
9.  Drain all of the drippings in the pan into a clear measuring cup or fat separator and discard of the (clear oily stuff)
10.  Wrap the brisket inside the pan back to keep it hot.
11.  Take the drippings (without the oily stuff) and boil it on med/high for 12-15 minutes (reducing it)
12.  Mix the reduced drippings with the following sauce recipe (I can’t give my sauce recipe away):
+ Take 16 oz of a ketchup store brand bbq sauce (that you like)
+ Mix 4 oz of dripping reduction
+ 2 oz worcestershire
+ 2 oz A1
13.  Slice the brisket, paint with sauce, enjoy it HOT!!!
editor’s note:  Matt Vann, a Clevelander,  is a frequent participant on the competitive BBQ circuit.  He has gone up against Pitmasters Myron Mixon at least “15-20 times” and beaten him on all but two occasions.
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3 Comments

  1. Gary Schulz from houston tx
    May 23, 2013

    Sounds awesome…cant wait to get some prime briskets and give this recipe a good low and slow smoke.

    Reply
    • brisketman
      May 23, 2013

      Gary: Get some sleep. It’s 5:30am in Houston.

      Reply
      • Gary Schulz
        May 23, 2013

        Brisketman: I am working nights and have been thinking about briskets all night…looking forward to hearing back from you about getting some of these badboys down to texas!!! I got a couple buddies wanting some and we are looking to get between 9-12 briskets…Happy Memorial Day and be safe!!

        Reply

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