SMOKED BRISKET SANDWICH

Ingredients:
For the Brisket:
• 1 whole prime brisket
• parts coarse black pepper
• part kosher salt
• granulated garlic
• beef broth
• 1 small can Dr Pepper
• Smoking Wizard Glaze – Original Smoked

Sauce For the Maple Slaw:
• 1/2 head red cabbage, shredded
• 1 cup mayonnaise
• 1 tbsp maple syrup
• 1/2 tbsp white wine vinegar
• Salt & pepper to taste

For Serving:
• Toasted sandwich buns

Instructions:
1. Trim and Season the Brisket:
• Start with a prime brisket. Trim off the hard fat and reduce the fat cap on the bottom to about 1/4 inch thick. • Liberally season the brisket using 2 parts black pepper, 1 part kosher salt, and 1/2 part granulated garlic.
• Let the brisket sit at room temperature while you prep the smoker.

2. Prepare the Smoker:
• Preheat your smoker to 300–325°F.
• Once it’s up to temperature, place the brisket fat side down directly on the grates.
• Smoke the brisket until it reaches an internal temperature of 165°F.

3. Wrap and Braise:
• Transfer the brisket into a large foil pan.
• Pour in enough beef broth to come about 1/4 to 1/2 inch deep in the pan.
• Add one small can of Dr Pepper to the pan (don’t pour it over the brisket).
• Cover the pan tightly with foil and return to the smoker.

4. Finish the Cook:
• Continue smoking until the internal temperature reaches 210°F. • Remove the foil, drizzle the top of the brisket generously with Smoking Wizard Glaze Original Smoked Sauce, and return to the smoker uncovered. • Let it cook until the internal temp reaches 212°F or the brisket is probe tender.