Southern Sweet Tea Infused Brisket

Southern Sweet Tea Infused Brisket

• Trim Brisket

• Dry brine with Salt & Pepper for 36 hours

• Remove Brisket and inject brisket with the Sweet Tea mixture

  • 3 Cups Sweet Tea

  • 1 Cup of Brown sugar

  • Mix until sugar is dissolved

• Place fat side down on smoker at 250-275 degrees.

• Smoke for 2 hours, then spritz with Sweet Tea every hour.

• After 5 hours or until bark is the color you prefer, remove and wrap.

• Wrap tight in foil.

  • Add 2 Cups Sweet Tea

  • 1 cup brown sugar

  • 1 stick of salted butter.

• Place back on smoker until internal temp hits 205-208 or until tender.

• Remove and let the brisket rest for 2 hours

• Strain broth and reduce down for dipping sauce.