Start off with a Meyers All-Natural Angus Brisket (Whole Packer 13 to 16 lbs…when available)
- Put it in a full disposable foil pan.
- 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)
- Lightly slather the brisket with Stadium Mustard
- 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
- Cook in your smoker (what ever would you like…hickory & pecan) @ 250 degrees)
- Spray with Simply Apple Juice every hour starting 4 hours into the cook process.
- 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.
- Cook the brisket until the internal temperature is 207 degrees in the thickest part of the brisket.
- Drain all of the drippings in the pan into a clear measuring cup or fat separator and discard of the (clear oily stuff)
- Wrap the brisket inside the pan back to keep it hot.
- Take the drippings (without the oily stuff) and boil it on med/high for 12-15 minutes (reducing it)
- 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
- 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.]