Step 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”.

Step 2

Season the brisket with Hot Rub followed by TX Brisket Rub.

Step 3

Rest brisket for a few hours before placing on pit.

Step 4

Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.

Step 5

Place brisket fat side down on pellet grill and smoke for 8 hours.

Step 6

Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.

Step 7

Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.

Step 8

Rest brisket in a dry cooler for 2 hours.

Step 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.