4-7 Lb grass fed Beef Brisket

3 Cups of Mesquite Wood Chips

2 Tbsp Sea Salt, 2 Tsp Lemon Pepper

2 Tsp Sweet Paprika, 1 Tsp Cayenne

1 Tsp Oregano, 1 Tsp Onion Powder

1 Tsp Garlic Powder, 1/2 Tsp Cumin

1/2 Tsp Ground White Pepper

Parchment Paper

Preparation

Combine all of the spices above and mix well

Take your Beef Brisket and rub all over all sides with your spice mixture from above or any other spice mix of your choice

Wrap the brisket in about 4 layers of Saran wrap and store in the refrigerator for at least 4 hours, I let mine sit over night.

When ready to start your crock pot, soak your wood chips in water for 30 minutes

Remove your chips from the water and make a packet for them with your parchment paper

Place this packet at the very bottom of your crock pot and using a knife or scissors make a couple tiny holes throughout the parchment paper to allow smoky steam to escape into the meat

Unwrap your brisket from the Saran wrap and place directly on top of the parchment paper packet

Add 1/2 Cup of Water to the bottom of your crock pot to start the process. You can use whatever beverage you like, wine, stock, etc.

Cover and cook on low for 8-10 hours, the longer the better for your meat to fall apart.

Enjoy

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