Smoked Beef Brisket is the ULTIMATE barbecue dish to feed a large crowd, and is especially easy and fun to cook on a pellet grill.
- Heavy Duty Aluminum Foil
- 1 Whole Packer Beef Brisket 10-14 lbs
- Cooking Oil
- 1 cup Kosher Salt use more or less if needed depending on brisket size
- ½ cup smoked paprika
- ¼ cup Black pepper
- ⅛ cup Garlic Powder
- ⅛ cup Onion powder
- 1 Tbsp Cayenne powder
- ½ Can Beef Broth
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Brown Sugar
Prepare the Brisket:
- Trim any excess hard pieces of fat from the exterior of the brisket, leaving about 1/4 inch thickness on the fat cap.
- Score the fat cap to allow more fat to render out and the rub to penetrate.
Inject the Brisket:
- Mix the Marinade Injection ingredients well until the sugar dissolves.
- Place the brisket in a pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.
Apply the Rub:
- Apply a thin layer of cooking oil to the entire exterior of the brisket.
- Mix the rub ingredients well and apply generously to the entire exterior.
- Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.
Start the Pellet Grill:
- Remove the fire pot from the bottom of the Pellet Grill and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit the cleanup needed later.
Smoke the Brisket on the pellet grill:
- Remove the plastic wrap and place the brisket on the pellet with the thicker end pointing to the right.
- Place an internal temperature probe if you have one into the center of the brisket.
- Close the lid, cook the brisket until it reaches about 150-160°F internally.
Optional Texas Crutch:
- Carefully remove the brisket and place on a large sheet of aluminum foil.
- Wrap the brisket in opposing directions with three layers of foil, tightly.
Remove, Rest, and Slice the Brisket:
- Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.
- After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.
- Save extra brisket unsliced and tightly wrapped to maintain moisture.
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