The Juiciest Brisket I’ve Ever Made – Thanks to a Sweet Tea

Ingredients

I’ve cooked a lot of brisket, but this one? This was hands down the best I’ve ever made.

Insanely tender. Unbelievably juicy. And it’s all thanks to a 24-hour brine using @Red Diamond Tea Sweet Tea.

Here’s how I did it:

Directions

Mix 2 gallons Red Diamond Sweet Tea + 2 cups kosher salt

Heat to dissolve salt, chill completely

Brine brisket for 24 hours, pat a little excess moisture off

Season heavy with beef rub (black pepper forward)

Smoke at 225°F until 165°F and the bark is right

Wrap in butcher paper sprayed with sweet tea

Cook to until probe tender (mine was around 203*)

Rest in cooler 4+ hours, then slice

I’ll be doing this again, and you should too.

Comment “Red Diamond” if you’d try a sweet tea brine and share this with someone who needs to step up their brisket game.