9 Pound Beef Brisket
Beef Rub of Choice
About 3 Cups Beef Broth
- The night before the cook: Trim as much fat from the brisket as reasonable.
- Cover with Beef Rub.
- Refrigerate overnight.
- Take the brisket out of the refrigerator about an hour before cooking.
- Place the grill rack into the baking pan.
- Place the brisket onto the grill rack fat side up.
- Place a rack on the lowest rack level of the cooker.
- Insert a meat probe into the thickest part of the meat.
- Place the pan and grill rack onto the rack in the cooker.
- Set the cooker to Whole Roast 250° F., for 4 hours. 4 hours is the longest time allowed on the cooker.
- Press Start to begin the cook.
- Spritz with beef broth every hour.
- Cook till the meat temperature is 150° F.
- Flip the brisket over, so the fat side is down.
- Continue to cook the brisket until the meat temperature is 165° F.
- While waiting mix 1 cup of beef broth and 1 Tbs. beef rub.
- Wrap the brisket in Butcher Paper. Pour in the beef broth/rub mixture, and close the paper around the meat. Place the wrapped brisket back on the grill rack.
- Continue to cook the brisket until the internal meat temperature is above 200° F. in the Point. You will have to add time to the cooker as needed. (Total cook time for a 9 pound brisket may take about 8 hours.)
- While waiting, mix 1 cup of beef broth and 1 Tbs. of beef rub.
- Poke testing should result in a probe going in and out like butter.
- Remove the brisket from the cooker still wrapped. Open the wrapping enough to pour in the beef broth/rub mixture. And close the paper around the meat.
- Place the wrapped brisket into a warm cooler for an hour.