Pellet Grill Brisket
This classic Texas style smoked brisket is versatile in serving options and will have you coming back for more!
Servings 15 people
Equipment
- Electric wood pellet grill
- Hickory wood pellets
- Knife set
- Digital meat thermometer
- Pink butcher paper
- Heavy duty aluminum foil
Ingredients
- 1 15 lb full packer brisket estimate 1 pound per person uncooked
- ⅓ cup coarse salt adjust more or less to preference and size of brisket
- ⅓ cup coarse ground black pepper adjust more or less to preference and size of brisket
Instructions
- Trim the brisket, to remove excess fat and hard meat (if any) on the edges.
- Season all sides of the brisket with 50/50 coarse salt and coarse cracked black pepper or desired rub.
- Smoke the brisket unwrapped until interior temperature of 165F.
- Apply the Texas crutch and wrap tightly in pink butcher paper. Return to the smoker to continue cooking.
- 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.
- 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.
- 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.
Notes
Find ingredient notes, variations, frequently asked questions, and more above.
