Pitmasters sweet brisket

Pitmasters sweet brisket
Brisket in an American, nice and sweet with a delicious BBQ taste

Ingredients

brisket
Fuel for the smoker
Wood chips
All purpose rub
Aluminum foil
Meatthermometer
KC Pitmaster barbecuesauce

Preparation

A brisket is preferably prepared in a smoker, or a barbecue with which you can smoke. In the oven is of course also allowed. The main thing is the temperature; a brisket is prepared at 107 degrees Celsius. You have to take your time, the preparation can take up to 15 hours. If you want to calculate the preparation time in advance, consider 3 hours per kilo. So 6 hours for a piece of 2 kilos.
You need a nice piece of brisket. One from a beef cattle like the USA Grain-Fed or Wagyu. Don't try it with a breast patch of the Dutch dairy cow, that won't work. You lose about half the weight during preparation.

1) Rub the brisket with the rub, wrap it with aluminum foil and let it rest overnight in the refrigerator.  Remove from the refrigerator at least an hour before preparation and let it come to room temperature.
2) Set the smoker or oven to 107 degrees Celsius. Note: temperature fluctuations have a negative effect on the end result.  Use wood chips in the charcoal smoker for sufficient smoky flavor.
3) Place the brisket in the smoker or oven with the grease side up and let it cook at 107 degrees.  Paint with a brush every now and then a thin layer of KC Pitmaster over the brisket as soon as the fat starts to melt away. This prevents dehydration and adds flavor.
4) When a core temperature of 80 degrees is reached, remove the brisket from the smoker in aluminum foil.
5) Braise the smoker/turn off the oven and let the brisket be fried in the residual heat to 88 degrees Celsius.
6) Cut thin slices from the tip and serve with KC Pitmaster sauce.