Ingredients
Scale
- 15-18 pound whole packer brisket
- 3 tbsp yellow mustard
- 1/2 cup salt, pepper, garlic powder blend
Mashed Potatoes
- 4 pounds Yukon Gold Potatoes
- 1 cup sour cream
- 8 tbsp butter
- 1/2 cup milk
- 3 tbsp of Potato Slayer seasoning.
Instructions
- Trim a brisket then use yellow mustard as a binder and season heavily with salt, pepper and garlic powder.
- Insert the MEATER Pro Duo into the point and a second one into the flat.
- Smoke the brisket at 250° F for 8-10 hours. Wrap it in butcher paper once the bark is set then place back on the smoker.
- Remove once the brisket reaches 205° F internal then rest for 1-3 hours.
- Make the mashed potatoes by ricing the Yukon Gold potatoes then add 1 cup sour cream, 8 tbsp butter, 1/2 cup milk, 3 tbsp of Potato Slayer seasoning.
- Add 4 butter to a skillet and let it melt over medium heat. Stir in 6 tbsp flour and keep stirring until the roux is formed.
- Slowly pour in 1 cup of brisket drippings and stir until well blended. Add 2 cups of beef broth, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper then mix thoroughly.
- Bring gravy to a boil and remove from the heat once it thickens.
- Slice brisket against the grain, then chop it up into bite sized pieces. Serve on a plate over a bed of mashed potatoes then top with the gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Barbecue
- Cuisine: American
