Dizzy Pig Pitmaster Chris Capell’s Beef Brisket - Dizzy Pig Craft Seasonings
The Dizzy Pig competition team has cooked tons of briskets and racked up 70 top-ten finishes. We'll show you how to smoke a beef brisket in this recipe.
Ingredients
- 13-18 lbs whole “packer” brisket (at least USDA Choice Grade)
- 2-3 Tbsp coarse salt
- 1/2 cup Dizzy Pig Cow Lick beef rub
- 1/2 cup brewed black coffee (for foil wrap)
- 2 cups beef stock (the richer and beefier the better
- 2 Tbsp salt
- 1 Tbsp MSG (optional)
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