Georgia BBQ Smoked Brisket Sandwich

Cooking Instructions

1. Start up your Pit Boss smoker. Once it’s fired up, set the temperature to 225°F.
2. Generously rub the brisket with the Pulled Pork Rub. Set aside.
3. In a bowl, mix together the barbecue sauce, peach preserves and bourbon. Set aside.
4. Place the brisket in the smoker and smoke for 5 hours, or until the internal temperature reaches 170°F. Once the brisket reaches temperature, remove from the smoker, place the brisket in foil and pour the beef broth over the top. Wrap the brisket tightly in aluminum foil and return to the smoker for another 2 hours, or until the internal temperature reaches 190°F.
5. Remove the brisket from the grill, unwrap the brisket, discard the foil, and brush the brisket generously with the peach glaze mixture. Place the brisket back on the smoker and smoke for 30 minutes, or until the brisket is shiny and glazed. Remove the brisket from the grill and rest for 10 minutes, covered in foil.
6. Once the brisket has rested, slice thickly against the grain and top the Kaiser rolls with the brisket slices, onion slices and pickle slices. Serve immediately.

Special Tools

• Aluminum Foil
• Basting Brush

Bigger. Hotter. Heavier. Tip

Diet Info

• Flexible Dieting

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