3/4 Cup Coarse Black Pepper "Restaurant Black Pepper is ground slightly coarser than ground black pepper"
1/2 Cup Kosher Salt
1/8 Cup Celery Seeds
Another Great Rub
8 parts coarse ground pepper,
3 parts Lawry Salt
3 parts kosher salt
1 part granulated garlic.
Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on
DIRECTIONS
Preheat pellet smoker to 300 degrees
Cut and trim the fat off packer brisket. Leave 1/4" of fat on the fate cap, then separate the point and the flat before smoking
Place brisket pieces on very top tray of smoker
Start and light A-MAZE-N Pellet 5 x 8 Inch filled with pellets on lower shelf below meat. Place in middle between briskets underneath. This adds more smoke. This is needed due to little time in smoker for doing hot cooks
1.5 hours spritz lightly some beef broth from a spray bottle
After 3 hours from initial start of smoking, wrap each section of brisket with aluminum foil. Use 2 large pieces of foil for each piece. Before sealing tightly the aluminum foil pour in 3/4 cups of beef broth to each package.
Let brisket cook for 2 more hours with aluminum foil and start to probe for doneness. It should feel like putting a skewer into peanut butter, very little resistance. Temperature has less to do with than you will think. It's about the feel of the meat, but you will need around 200-205 degrees for tenderness and fat rendering to take place
Remove meat from smoker and put into a stove with no heat and let rest for 2 hours, then serve.
