How to:
4 pound Brisket “point”
1 apple (part hickory, 2 parts)
smoker or a grill set for indirect heat
RUB PART 1:
2 tablespoons beef base
2 tablespoons garlic salt
2 tablespoons fresh ground pepper (I used smoked black pepper)
2 tablespoons chile powder
1 tablespoon light brown sugar1 tbsp smoked paprika
WRAP SAUCE PART 2 The “Texas Crutch”:
2 tablespoons light brown sugar (I used bourbon barrel smoked brown sugar)
2 tablespoons chopped shallots
2 tablespoons apple juice OR 2 tablespoons sweet tea (funny story here)
Glaze:
3/4 cup of your favorite BBQ sauce
2 tablespoons light brown sugar
1 tablespoons apple cider vinegar
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