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Beef Recipes | Main Dishes

Gold Buckle Brisket & Fajita Sauce

Distinctive Sauces

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Ingredients

19 lbs Brisket (untrimmed)
1 full bottle Allegro Brisket & Fajita Marinade
Your favorite brisket seasoning (such as Allegro All-American Seasoning)
16 oz Beef broth

Directions

Trim the Meat: Remove the silver skin and any excess fat from the 19 lb brisket. Save the fat trimmings for later use in the smoking process.
Overnight Marinate: Place the trimmed brisket in a large aluminum pan and cover with the entire bottle of Allegro Brisket & Fajita marinade. Let it marinate in the refrigerator overnight.
Apply the Rub: Approximately 12 hours before you plan to start cooking, apply your favorite seasoning generously over the entire brisket.
Prepare the Drip Pan: Place all of the saved fat trimmings into the bottom of an aluminum pan. Pour in 16 oz of beef broth.
Position the Meat: Place the brisket on wire racks positioned directly above the pan of trimmings and broth.
Preheat: Set your smoker to 250°F.
Initial Smoke: Place the brisket (on its rack) and the drip pan into the smoker. Smoke uncovered until the internal temperature reaches 175°F.
The Wrap: Once it hits 175°F, remove the brisket from the smoker. Wrap it first in butcher paper, then in a layer of aluminum foil.
Final Cook: Return the wrapped brisket to the smoker. Increase the smoker temperature to 275°F. Continue cooking until the internal temperature reaches 202°F.
The Rest: Remove the brisket from the smoker and place it in a cooler to rest for several hours (up to 4 hours) until dinner time.
Prepare the Au Jus: Carefully remove the pan from the bottom of the smoker. Strain the liquid (the beef broth combined with the rendered fat trimmings) to create a rich au jus.
Serve: Slice the rested brisket and serve with the warm au jus.