Brisket or Burnt Ends

INGREDIENTS

• Smoke ‘n Magic Rib Rub
• Brisket
• Salted butter
• 1.5 Cup beef stock

RECIPE

1. Trim off excess fat as needed on the brisket
2. Place on a rack in a pan
3. Liberally cover the top of the brisket and sides with Smoke ‘n Magic Rib Rub
4. Let brisket sit overnight in the fridge uncovered
5. Take the brisket out of the fridge and let set on the counter to come to room temperature. This takes about an hour. 
6. Place brisket on the smoker at 300 degrees for 2-3 hours. You can keep it on the rack or place it directly on the grate.  Judge time by the color and bark on the brisket. Once the bark is set, then you are ready for the wrap stage. Do not worry about the temperature at this time.
7. Take brisket off the smoker.  Place a stick of butter in the bottom of a pan large enough to hold the entire brisket.  Place brisket on top of the butter. Pour beef stock around the side of the brisket. Do not pour on top of the brisket.  (I like to use Better than Bullion but any will work.) Cover with foil and return to smoker.
8. Leave covered brisket on the smoker for another 2 hours. Check tenderness.  You want the brisket to feel like probing warm butter when you insert the temperature probe. Check multiple spots around the brisket.  The final temperature will be around 200 degrees for Choice or Prime cuts-208-215 degrees for Wagyu cuts. Judge more off tenderness than off actual temperature. Not all briskets cook the same.  If it does not feel like warm butter when probing stick it back on the smoker for another 30 minutes and check again. 
9. Once the brisket has reached the desired tenderness then let vent the brisket for about 5 mins.  Cover brisket back up with foil and let rest for another 2 hours. 
10. Serve and enjoy!!