3.5 Kg Wagyu Brisket

2 tsp brine

1 cup beef or vegetable stock

Tri-tip seasoning

Method

Preheat your smoker to 300°F.

Combine 1 cup beef or veggie stock with 2 teaspoons brine. Mix/whisk well to dissolve.

Inject the brisket flat with the brine liquid. Wipe excess liquid from the surface. Season with Tri-tip Seasoning. Let set up for about 5 minutes.

Place the brisket on the second shelf of the grill, fat side down. Cook until probe tender. A digital thermometer inserted into the thickest part of the brisket should have little resistance when probed. The internal temperature will be about 205°F-210°F. Total cook time for an 3.5 Kg brisket will be about 8 hours.

Wrap the brisket in butcher paper or foil, then wrap in a beach towel. Place the brisket in a cooler to rest for at least 30 minutes before slicing.