Pellet Grill Beef Brisket Recipe

Cooking Brisket on a Pellet Grill 101 – Tips and Tricks

WEBAug 8, 2019 · With the fat side up, cover the meat and sheet pan with plastic wrap and place it in the refrigerator for at least 30 minutes and up …

Rating: 4.3/5(25)
1. Take the brisket out of the package and rinse it under cold water.
2. Pat dry with plenty of paper towels.
3. Place the dry brisket on a clean cutting board and trim any silver skin and connective tissue from the lean side of the roast.
4. If not already performed by the butcher, trim the fat cap down to approximately 1/4 inch thick layer.

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Texas Style Smoked Beef Brisket Hey Grill, Hey

WEBJun 11, 2019 · Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). On a large work …

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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