Within the BBQ community, people are fiercely loyal to their way of cooking. If you love stick burning grills, you probably don’t like pellet. And vise versa is also true. BBQ professionals cook with their specific rubs at their specific temperatures and have their way to wrap, rest and slice the meal. This is one man’s view on how to make a delicious smoked brisket on a pellet grill.
His name is Malcolm and owns HowToBBQRight.com. From the looks of this video, he knows what the hell he is talking about and shows you step by step how to smoke a delicious cut of meat.
Here is the video.
As he describes in the video, the only thing it takes to create amazing brisket on a pellet grill is time. Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill.
You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.
When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets. At 11:00 the brisket goes on fat side down – just make sure you have plenty of pellets in the hopper.
After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.
Here is his recipe for smoked brisket.
Smoked Brisket Ingredients:
– 1 whole packer brisket (16lbs)
– 1/4 cup Killer Hogs Hot Rub
– 1/8 cup Killer Hogs TX Brisket
Smoked Brisket Directions:
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.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
Again, you can check out more of Malcom’s delicious recipes HERE.
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