Beef Brisket Pellet Smoker Recipe

Texas Style Smoked Beef Brisket Hey Grill, Hey

WebJun 11, 2019 · Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the …

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

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Hot and Fast Brisket Hey Grill, Hey

WebOct 6, 2020 · Smoke until the internal temperature of the brisket reaches 160-170 degrees F. Wrap the brisket. Remove the brisket from the …

1. Preheat the smoker. Preheat your smoker to at least 275 degrees F (mine was running closer to 300 degrees F). I recommend using oak and cherry wood for smoked brisket.
2. Trim the brisket. Make sure your brisket is trimmed down to have 1/4 inch of fat across the fat cap on top of the brisket. Remove any excess silver skin on the bottom of the brisket. Use a sharp knife to trim away most of the thick, hard white fat that runs between the point muscle and the flat.
3. Slather with mustard and season. Slather your brisket on all sides with the yellow mustard. Holding your seasoning about 12 inches above your brisket, shake it on in an even layer. Use your hands to pat the seasoning down.
4. Place the brisket on the smoker, close the lid, and smoke until the thickest part of the brisket is reading between 160 and 170 degrees F. This step took about 3 hours on my smoker, but yours may be slightly different depending on your brisket size and the temperature of your smoker. Make sure you are utilizing a thermometer to keep track of your brisket temperatures.

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