Pellet Grill Recipe For Brisket

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 to 4 …

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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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 …

Rating: 5/5(1)
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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