Kyle Laval and the Slabs' Brisket

Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters recipe. Our Pitmasters are really spontaneous and like to create their recipes on the fly, so measurements and cook times are a little loose. Tweak the recipes to suit your tastes and check out How to Grill Food for more tips.


top secret seasoning
chili powder
hickory salt
black pepper


  1. Trim fat cap down to a quarter inch.
  2. Inject, then refrigerate for 6 or 7 hours.
  3. Rub down. Let sit for a couple hours.
  4. Place on smoker 7-8 hours w/temp below 250. Wrap in foil, continue cooking until internal temp is 197.
  5. Let rest 90 minutes. Then slice, brush with juice and submit.

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