Mix 1/3 cup T9 Bovine Injection & Marinade with 16oz of water or beef broth, enough for 1 to 2 briskets.

Inject brisket flat in a grid pattern, injecting an inch apart, at least 6 hours before cooking or the night before.

Season with a light layer of T9 Judge "Garlic Pepper BBQ Rub."

Season with a medium layer of T9 Bovine Beef Rub Perfection (over the top of The Judge). Allow both seasonings to melt and become fully moist before putting the meat on the smoker. This step can also be done after injecting by using a paper towel to remove any excess injection from the top of the brisket before applying the rub.

When it's time to wrap, you can either use a half pan (and cover) for your brisket flat or a double sheet of aluminum foil forming a "boat" around your flat to add your favorite wrapping liquid. We like to wrap using our same liquid from our T9 Bovine Injection/Marinade recipe above, adding 2 tablespoons of T9 Judge to it, using only enough so it is about halfway up the sides of the brisket. Apply a light sprinkle of T9 Bovine Beef Rub to the top along with roughly half a stick of your favorite brand of butter (we prefer Kerrygold Salted) cut into smaller slices placed on top. Then roll the excess foil tight down to the top of the brisket.

When the brisket is done, be sure to vent open the wrapped brisket for 3 to 5 minutes before placing it in either a cooler or holding warming box. Let it rest for a minimum of 1 hour before slicing, up to 3 or 4 hours total hold time.

Slice and enjoy. If you'd like some sauce on your brisket, we recommend mixing 1/2 cup T9 Judgement Day with 1/2 cup beef broth, warming it up, and brushing it on the slices of brisket.