camp chef brisket

The ultimate BBQ dish cooked on one of the world&#39;s most versatile cookers, the pellet smoker

Pellet Smoker Brisket [On a Traeger, Pit Boss, etc.]

full packer brisket (trimmed & 12-15 lbs)

tbsp kosher salt

tbsp black pepper

garlic powder

Place your trimmed brisket on a large cutting board or edged cookie sheet

Mix rub ingredients in a bowl until thoroughly combined

Evenly and thoroughly coat your brisket with the rub mixture, making sure to cover all sides of the brisket

Let your seasoned brisket rest at room temperature for about an hour

Preheat your pellet smoker to 250ºF and turn your smoke setting to high

Place brisket on the pellet smoker grate and close the lid

About 6 hours into the cook, lay out a couple of sheets of butcher paper

Remove brisket from the pellet smoker and place in the middle of the butcher paper sheets.  Fold the sheets over the brisket to wrap completely

Place the brisket back on the pellet smoker grate and insert a probe thermometer to the centermost point of the meat

Cook until the brisket reaches an internal temperature of 203ºF.  Then remove the brisket and place it in an empty cooler to rest

After the brisket has rested for at least an hour, remove it from the cooler and remove the butcher paper

Slice, serve, and enjoy!

This Smoked Pellet Grill Brisket recipe is the best way to achieve juicy, melt-in-your-mouth tender, Texas-style beef brisket right from your own backyard. Dinner will be well worth the wait!

Smoked Pellet Grill Brisket - Texas Style

(10-15 pound) whole packer brisket

black pepper

¼ cup course kosher salt

onion powder

Tablespoons paprika

Start by placing your brisket lean-side up on a cutting board or baking sheet. Trim away most of the silver skin, fat, and grey edges on the sides.Tip: Cold fat is easier to trim, so it helps to freeze the brisket for 30 minutes before trimming.

Flip the brisket over with the fatty side up. Cut off any hard fats and trim the fat cap down to a quarter-inch thickness.

Save your fat trimmings and place them in an aluminum pan to smoke along with your brisket.

Optional: Lightly rub a binder, like Worcestershire sauce or yellow mustard, all over the brisket to make the seasoning stick to the surface.

In a small bowl, stir together the black pepper, salt, garlic powder, onion powder, and paprika. Apply the seasoning blend all over the brisket, including the sides, pressing it into the meat.

Wrap the brisket tightly in plastic wrap and refrigerate for 8 to 24 hours, giving the seasonings time to flavor the meat.

Preparing

Sit your brisket out at room temperature for 1 hour before smoking.

When ready to smoke, fill the hopper on your pellet grill with the wood pellets of your choice (use oak pellets for a Texas-style flavor), adjust the temperature to 225°F, and set the smoke setting to the highest it will go. Allow the grill to preheat for 15 minutes with the lid closed.

Place your brisket fat-side down directly onto the grill grates and the pan containing the fat trimmings onto an upper rack. Insert the attached probe thermometer into the center-most part of the brisket. Close the lid and smoke at 225°F.

After 4 hours of smoking, remove your fat trimmings from the smoker. Pour them through a metal strainer collecting the liquid tallow in a heat-proof container. Cover and let sit at room temperature to solidify.

After about 6 hours of smoking your brisket, or when the internal temperature of the meat reaches 165-175°F and a dark bark has formed, remove it from the smoker.

Unroll 2 sheets of pink butcher paper to 4 times the width of your brisket, overlapping them by 1 inch. Smooth out about 1 cup of your solidified tallow onto the end of the butcher paper in the dimensions of your brisket. Place your brisket lean-side down on top of the tallow. Fold the long sides of the paper in and over your brisket. Roll it up tightly until the fat-side is facing back up. Tuck any access paper in and under your brisket.

Place your brisket back in the smoker fat-side up, and increase the heat to 250°F. Close the lid and continue smoking. Start checking for doneness when the internal temperature of the meat reaches 190°F. It should feel like softened butter when probed with a thermometer. This can be anywhere between 190-210°F. Remove immediately when done.

Smoking

Rest your brisket inside the butcher paper wrap for at least 2 hours before slicing. This will give the juices time to redistribute throughout the meat. Slicing too soon will most likely render a dry, tough piece of meat. (If resting for only 2 hours, sit on the counter at room temperature. If resting for 3-8 hours, wrap in a towel and rest in a cooler with the lid closed.)

Resting

Using a long, serrated knife, cut the brisket into thin slices against the grain. To do this, start by cutting the brisket in half - this helps to separate the flat (the thinner, flatter half) from the point (the thicker, fattier half). Starting along the short end of the flat, make pencil-thin slices. Take the other half (with the point) and turn it 90 degrees before slicing.

Serve with pickles, onions, burger buns, and my Southern BBQ sauce. Enjoy!

Serving

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679772333/flpwjmhuryvporsrcn5x.mp4

Top 2 camp chef brisket recipes from across the web

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Top 2 camp chef brisket recipes from across the web

The most viewed camp chef brisket recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pellet Smoker Brisket [On a Traeger...

Smoked Pellet Grill Brisket - Texas...

The most viewed camp chef brisket recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine