Prep Time: 1 hr | Cook Time: 4 hrs 30 mins | Rest Time: 1 hr | Total Time: 6 hrs 30 mins | Yield: 10 Servings
This recipe has always been a part of my family since I was little. I remember every Sunday. We would always have grill day! My Grandpa used to make this Hot and Fast Smoked Brisket! Oh, man, it was so good! Good thing that he taught me the recipe because now, I get to share it with you as well! I have listed all the things you will be needing so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends. Enjoy!
Ingredients:
Brisket Ingredients:
1 Mishima Reserve American Wagyu Whole Brisket trimmed
Fresh Cracked Pepper
Coarse Sea Salt
Avocado Oil
Additional Ingredients:
½ c of Bourbon
½ c of White Vinegar
Directions:
Prepare the brisket and trim.
Rub oil all over the prepared brisket, then season with salt and pepper to taste.
Place it inside the fridge to rest for at least 2 hours or overnight.
Prepare the grill and preheat to 325 degrees F.
Lay the brisket over the preheated grill and cook for about 2 hours or until done. An instant-read thermometer should read 170 degrees F after inserting it in the middle of the brisket.
Wrap the brisket with tin foil, then grill again and cook for another 2 hours.
In a mixing bowl, add white vinegar and bourbon. Stir until well blended.
Pour the mixture on top of the brisket. Seal and cook until it reaches about 270 degrees F.
Remove the brisket from the grill.
Remove from the foil and allow it to rest for about an hour at room temperature.
Slice into small pieces.
Serve and enjoy!
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