Pellet Smoker Brisket Recipe

Pellet Grill Brisket Recipe HowToBBBQRight

WEBMay 22, 2020 · Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker. …

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1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.

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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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See Also: Beef Recipes, Brisket RecipesShow details