Pellet Grill Brisket

Updated at: Thu, 21 Nov 2024 22:11:13 GMT

Step 1

Trim the brisket, to remove excess fat and hard meat (if any) on the edges.

Step 2

Season all sides of the brisket with 50/50 coarse salt and coarse cracked black pepper or desired rub.

Step 3

Smoke the brisket unwrapped until interior temperature of 165F.

Step 4

Apply the Texas crutch and wrap tightly in pink butcher paper. Return to the smoker to continue cooking.

Step 5

At 203F test the meat with a probe for doneness in both the point and flat. There should be little to no resistance on inserting the probe. Remove when done.

Step 6

Rest the wrapped brisket in a moderate temperature location for an hour at minimum. A clean dry cooler or off oven work great for this.

Step 7

Slice the brisket just before serving to keep moist. Ensure each slice is primarily cut against the grain, which will change depending on the point or flat slice.

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