Competition Brisket, Cool Smoke Style
Brisket is often treated much like a pot roast, which is cooked until it falls apart. When competition brisket is perfectly cooked, you’re able to slice the flat to about the thickness of a number 2 pencil, and can pick up the slice and pull it apart with a gentle tug.Makes 12 to 14 servings
- 1 (12- to 14-pound) beef brisket
- 1 1/2 cups plus 2 tablespoons Cool Smoke Rub
- 2 teaspoons olive oil
- 2 cups apple juice, in a spray bottle, for the grill
- 2 teaspoons minced dehydrated onions
- 2 cups Cool Smoke Barbecue Sauce
