INGREDIENTS
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4 lb Brisket “point”
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1 part hickory, 2 parts apple (??)
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smoker or a grill set for indirect heat
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Rub- part 1
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2 tbsp beef base
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2 tbsp garlic salt
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2 tbsp fresh ground pepper (I used smoked black pepper)
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2 tbsp chile powder
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1 tbsp light brown sugar
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1 tbsp smoked paprika
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Wrap Sauce – part 2- The “Texas Crutch”
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2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
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2 tbsp chopped shallots
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2 tbsp apple juice OR 2tbsp sweet tea (funny story here)
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Glaze:
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3/4 cup of your favorite BBQ sauce
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2 tbsp light brown sugar
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1 tbsp apple cider vinegar