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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”.
Season the brisket with Hot Rub followed by TX Brisket Rub.
Rest brisket for a few hours before placing on pit.
Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
Place brisket fat side down on pellet grill and smoke for 8 hours.
Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
Rest brisket in a dry cooler for 2 hours.
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.