Dizzy Pig Pitmaster Chris Capell’s Beef Brisket - Dizzy Pig Craft Seasonings

Name: Dizzy Pig Pitmaster Chris Capell’s Beef Brisket - Dizzy Pig Craft Seasonings
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 (our Crossroads Southern BBQ rub is also excellent, or use your favorite beef rub); 1/2 cup brewed black coffee (for foil wrap); Brisket injection — Optional (makes enough for 1 brisket); 2 cups beef stock (the richer and beefier the better; 2 Tbsp salt; 1 Tbsp MSG (optional)

dizzypigbbq.com

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.

View full recipe on dizzypigbbq.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dizzypigbbq.com.

Share 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 (our Crossroads Southern BBQ rub is also excellent, or use your favorite beef rub)
1/2 cup brewed black coffee (for foil wrap)
Brisket injection — Optional (makes enough for 1 brisket)
2 cups beef stock (the richer and beefier the better
2 Tbsp salt
1 Tbsp MSG (optional)