Smoked brisket is the ultimate test for barbecue lovers, and it’s a challenge that any meat lover should aspire to tackle and master. I’d been shying away from such challenge for three years since I acquired my pellet smoker.
However, a recent trip to Austin and a visit to iconic BBQ joints like Franklin BBQ and Salt Lick with my good friend Oswaldo from the @Hazloalaplancha YouTube channel inspired me to finally take the plunge while collaborating with him. Also Yes, Franklin is the best brisket I’ve had so far, but this one comes pretty close!
When done well, smoked brisket has such a rich smokey flavor with a tender juicy texture so much that it is truly one of life’s great culinary experiences. Today, I’m excited to share my recipe for a succulent smoked brisket.
If you have access to a pellet grill, then you’re already halfway there. Pellet grills are incredibly easy to use and maintain temperature very well with their set it and forget it method making them perfect for smoking brisket. Ideally, you should use an offset smoker that will probably give you the best results, but that’s not what most of us have at home. You can also use a gas grill (you can add smoke by adding wood or pellets in a special container) or a charcoal grill such as a Big Green Egg or a Weber kettle, all you need to do is maintain indirect heat and a constant temperature.
These are all the steps you need to follow to smoke your brisket:
- Trim the brisket of any excess fat.
- Season the brisket. In this case less is more.
- Preheat your smoker to 225°F.
- Smoke the brisket for about 6 hours, or until it reaches an internal temperature of 170°F.
- Drizzle a little beef tallow over the brisket (optional).
- Wrap it tightly in butcher’s paper before smoking some more
- Smoke for about 5-6 more hours, or until it reaches an internal temperature of 202°F.
- Rest the brisket at room temperature for at least 1 hour before slicing and serving. You can add some beef tallow to the butcher’s paper to maintain moisture and enhance flavor.
An Entertaining Aside:
Smoking a brisket is a labor of love, almost like raising a child. It takes time, patience, and a lot of love. However, when it’s done right, it’s one of the most rewarding experiences you can have.
If you’re up for a culinary adventure and want to have fun in the process, give smoked brisket a try. It’s a challenge that’s sure to test your skills and patience, but the results are more than worth it.
Tips:
- To maintain moisture, you can spritz the brisket with apple cider vinegar or beef tallow every hour or so. You can also add a tray with some water below the brisket that will also collect the drippings while helping maintain moisture.
- If you’re using a wood pellet smoker, you can add a variety of wood pellets to the hopper for extra flavor. Good woods to use for brisket include mesquite, oak, or hickory that give stronger flavor profiles.
- Be sure to use a meat temperature probe to ensure that the brisket is cooked to perfection.
- Don’t overcook the brisket make sure to smoke it until internal temperature reaches 200F.
- Whatever you do, DON’T Rush it. They don’t call it low and slow cooking in vain. Our 20 pound brisket took about 18 hours in the smoker at 225F. You can raise the temperature a bit (not too much though, unless you want to burn it) to speed things up a bit. Wrapping the brisket when you hit about 170F also helps speed up the process, especially if you use aluminum foil.
Mastering the art of smoked brisket takes time and practice, but it’s a challenge that’s well worth embracing. With this recipe, you’ll be well on your way to smoking a brisket that’s sure to impress.
Smoked Brisket on a Pellet Grill – My Culinary Adventure
12
servings30
minutes10
hoursKeep the screen of your device on
Ingredients
1 1 Whole brisket (12 – 20 lbs)
BBQ seasoning
2 tbsp 2 Yellow Mustard
Salt and pepper (50/50 mix) to taste
Beef tallow (optional)
Directions
- Begin by giving your brisket a proper trim. There are plenty of YouTube tutorials on how to do this effectively. Here are a couple that I like: How to Trim a Brisket, and Backyard Brisket Trimming Guide
- Generously slather the brisket with mustard – this will help you build good bark.
- Generously coat with a mix of salt and pepper (about 50/50) all over the brisket. I recommend coarse Kosher salt.
- For that extra punch of flavor, sprinkle the brisket with your favorite BBQ seasoning. I like to Bad Byron’s Butt Rub as it is not sweet and packs some heat.
- Preheat your pellet grill to 225°F and place the brisket fat side up. Don’t forget to insert a meat temperature probe to keep an eye on things. You may want to put a tray under the brisket to collect the drippings
- Once the internal temperature reaches about 170°F. Take it off the grill, drizzle with a little beef tallow for moisture (not too much as to disturb the bark), wrap it tightly in pink butcher’s paper, and drizzle a little more beef tallow to help you handle the paper more easily. If you don’t have butcher’s paper handy, you can use aluminum foil.
- Continue cooking for another 5 or 6 hours, until the internal temperature hits 200 – 203°F.
- Once the brisket reaches the desired internal temperature, take it off the grill. If you want you can pour some beef tallow on the butcher’s paper to provide some additional moisture and let it rest for at least an hour at room temperature.
- Now the best part! Serve with your favorite BBQ Side dishes and home made BBQ sauce and enjoy.
Notes
- There are many BBQ seasonings on sale and it all depends on taste. When I don’t make my own (be on the lookout for my recipe soon) I buy Bad Byron’s Butt Rub from Costco which I like because it’s not sweet as I try to stay away from sugar.
- You will need to wrap your brisket once internal temperature hits between 160F and 170F depending on how you see the bark coming along. You can use aluminum foil or butchers paper. I’ve used both and somehow think that pink butcher paper is better for the job as it protects the bark better.
- Meat thermometers are essential to smoked brisket. I recommend wireless temperature probes that will help you not opening the smoker to check internal temperature.
- I recommend that you use gloves to handle the brisket as it will get hot and it will be much easier for you than using thongs or any other material to avoid getting burned.
- When you trim the brisket you’ll end up with a whole lot of fat, probably 2 or 3 pounds. Don’t throw it away. Put it on a tray below the brisket and smoke until it renders. You’ll end up with great tallow that you can sprinkle on the brisket to keep it moist or use it for cooking as it provides some great beefy taste.
- Smoking a large brisket may take 15 – 20 hours, I set my pellet smoker at 225F overnight before going to bed, and by the time I wake up it’s ready to be wrapped. This way you can be able to have your brisket ready for lunch.
Did you make this recipe?
Tag @javierhappyeats on Instagram and hashtag it with
Like this recipe?
Follow @javierhappyeats on Pinterest
Join our Facebook Group!
Follow Javier Happy Eats on Facebook
