Griff's Kitchen

Ingredients:

1 Beef Brisket [whole ‘packer’]

4 cups Beef Broth [2.5 cups for injection, .5 cups for foiling/crutch, 1 cup for Mop Sauce]

1/2 cup Texas Brisket Rub [equal parts salt & pepper]

2 cups Chipotle BBQ sauce

1/2 cup finely chopped onion

Procedure:

Prep / Trim

Inject the beef broth parallel to the grain.  Imagine a grid of 1″ squares across the surface of the meat and inject in the center of each square.