Meat Church Pellet Grill Brisket

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Step 1

Prepare the Pellet Grill\Smoker

Step 2

Prepare your pellet grill to a temperature of 200 with oak, mesquite, hickory or pecan. We used Meat Church pellets in this video which is a blend of oak and hickory.

Step 3

Prepare the Brisket

Step 4

We are staring with a trimmed brisket. You can see my trimming method to maximize perfect slices in this How to Trim a Brisket video. Never waste any trim. Grind your trim into ground meat for burgers etc.

Step 5

Slather your brisket all over with mustard or worcestershire sauce. This will act as a binder and assist your seasoning in sticking all over throughout the cook. Immediately season the brisket to your liking. In this video we seasoned 21 with our Holy Cow & Holy Gospel. Holy Cow is primarily salt & pepper, so it is a very Texas BBQ rub.

Step 6

Allow the seasoning to adhere at least 30 minutes. For best results allow the seasoning to adhere overnight in your refrigerator.

Step 7

Smoke the Brisket Place the brisket fat side up in the pellet grill. If you have a 2nd shelf that is large enough to hold a brisket I prefer to place it there to get the brisket a little further away from the heat source that is directly in the middle. A lot of folks prefer smoking meat side up. If that is your preference that is ok. Again, we are going the more traditional Texas fat side up method in this video which yields my favorite results. Smoke the brisket until you reach an internal temp of 165.

Step 8

Place the brisket fat side up in the pellet grill. If you have a 2nd shelf that is large enough to hold a brisket I prefer to place it there to get the brisket a little further away from the heat source that is directly in the middle.

Step 9

Increase the temperature to 225 until you reach 175 internal. That took me approximately 2 hours. At that point it's time to wrap.

Step 10

Wrap the Brisket

Step 11

Wrap the brisket in butcher paper. Butcher paper is permeable which helps you keep that bark you have developed so far. If you prefer, you can wrap in foil. This method will steam the brisket, finishing cooking a little quicker and the bark can become wet. The difference in wrapping in paper vs. foil can be seen in this following Smoking Brisket in Foil vs. Butcher Paper video.

Step 12

Increase the temperature to 250 or even 275 depending how much time you have to complete this cook. Place the brisket back in the pellet smoker remaining fat side up.

Step 13

Smoke until tender in the middle of the flat which was 203 in this video which took a couple more hours of smoking.

Step 14

Optionally you can pour some tallow over the brisket if you are going with a long rest.

Step 15

Rest the Brisket

Step 16

The rest is just as important as the cook. The top BBQ joints in Texas rest their briskets for 8 hours in a warmer at 140. Most home cooks don't have that options as they lack the required tools to safely maintain a brisket above 140 internal temperature. A brisket will not safely hold in a cooler that long. An option is to rest the brisket for 2 hours at ambient temperature on the counter. Then place the brisket into your Traeger on "Keep Warm" which is 165 on a Traeger. That is a little hotter than the ideal temperature so play with that to your liking. Another option is your oven, but they typically only go down to 170 degrees.

Step 17

Slice only what you want to eat and enjoy!