Make This Pocket Brisket With Leftover Mohawk Trimmings

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Trim the Mohawk brisket to make it aerodynamic, rounding out any sharp edges.

Remove any excess flappy fat from the brisket.

Apply a binder of 50/50 mustard and pickle juice to the brisket.

Season the brisket with pepper, salt, and brisket booster rub.

Place the seasoned briskets on the smoker, fat cap facing up.

Set the smoker temperature between 275°F and 300°F.

Smoke the briskets for 4 to 8 hours, checking for tenderness and temperature.

Probe the brisket for tenderness and check the internal temperature aiming for 203°F to 210°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary