Not everyone has access to top of the line beef to smoke. This recipe goes over something that I was able to get from my local Aldi and did not take much effort to produce amazing BBQ
Recipe
1 pre-seasoned Aldi choice brisket flat (salt & pepper)
Coarse black pepper
Lowry's seasoned salt
Heavy duty aluminum foil
You don't need to be smoking prime or wagyu each time you BBQ. ”
Directions
Pre-heat smoker to 250 degrees with pellet/wood of choice (I prefer using oak/hickory and charcoal mix pellets for this cook)
Lightly season brisket with coarse black pepper and lowry's seasoned salt
Place on smoker fat cap up and smoke until it hits 165 degrees
Have aluminum foil ready and a few sheets pulled out to place brisket in the middle. Fold sides up to make a boat and leave top/fat cap of brisket exposed
Place back on smoker and continue smoking until it hits 203/probe tender
Pull from smoker and rest for a few hours then serve
Thoughts on results
I have done a few of these pre-seasoned briskets and this one came out the best. Using the foil boat method I saw on Chuds BBQ Facebook page, my wife and I found that the taste and texture of the foil boat gave this brisket an extra wow factor when eating it. This will defiantly go in a rotation rather then always using butcher paper.
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