SMOKED BRISKET COSTCO RECIPES

Steps:

• Start by rubbing the brisket down with a mixture of liquid smoke and Worcestershire sauce.
• In a small dish mix the smoked paprika, garlic, onion, and mustard powders with the salt and pepper. Rub the spice mixture all over the brisket.
• Seal everything up in a bag and drop the brisket into a 133℉ water bath for 48 hours.
• Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to develop a nice bark on the outside without overcooking the meat.
• To serve the brisket, thinly slice it and serve it with a good BBQ sauce on the side.

Steps:

• Combine everything EXCEPT 1/4 cup of bbq sauce and the beef rub in a large bowl and mix well.
• Roll the mixture onto a sheet of aluminum foil or parchment paper and form into log/loaf.
• Wrap the loaf in the foil/parchment and refrigerate for one hour to help the loaf set.
• Set your pellet smoker to 225F and use hickory pellets for smoke.
• Remove the wrapped meatloaf from the refrigerator and season the top and sides with the beef rub.
• Use the foil to transport the meatloaf to the smoker and then use the foil to roll the loaf so that the seasoned side is DOWN.
• Season the TOP of the meatloaf with the remaining rub.
• Smoke the meatloaf for one hour at 225F.
• Open the smoker and glaze the top of the meatloaf with the bbq sauce.
• Raise the temperature of the pellet grill to 325F.
• Smoke for another 30-45 minutes until an internal temperature of 160F.
• Carefully remove the smoked meatloaf from the grill and allow to cool for 30 minutes for easier slicing.