texas smoked brisket

Let’s make your summer cookouts extra delicious with this smoked pellet grill brisket! After cooking low and slow, this Texas-style smoked brisket comes out melt-in-your mouth tender, and smoking a beef brisket is surprisingly simple, even if this is your first brisket. Your summer barbecues will be everyone’s favorite spot when this brisket is on the menu — it’s the ultimate summer dinner.

Smoked Pellet Grill Brisket (Texas Style)

brisket

salt

black pepper

Remove the brisket from the refrigerator and immediately start trimming. To trim, cut the fat cap so that it&#39;s ¼-inch thick and trim any gray edges. Flip the brisket over and trim any excessive fat patches and silver skin. Locate the hard fat mass near the point cut and remove it, leaving the meat underneath the fat intact. (Please refer to photos in the blog post if needed.)

Stir together the salt and pepper. Sprinkle all over the surface of the meat and fat cap, including the sides. If possible, do this 24 hours before smoking, wrap the seasoned brisket in plastic wrap and refrigerate it to dry brine for even more flavorful, juicy meat. Before smoking, let the brisket sit at room temperature for an hour.

Prepare the smoker and set it to 225 degrees. Add a water pan in the smoker (and keep it filled while cooking) and place the brisket fat-side up directly on the grates with the point cut closest to the heat source. Insert a leave-in thermometer in the thickest part of the flat cut.

Close the smoker and smoked until the smoker reaches about 160-165 degrees, about four to six hours. This is about when the temperature will stall for several hours. Remove the brisket and wrap it like a present so that it&#39;s nice and sealed in peach butcher paper to help the brisket get out of the stall and remain moist.

Place the brisket back on the smoker with the leave-in thermometer and cook until it reaches an internal temperature of 200-205 degrees with 203 degrees being the sweet spot.

Remove the brisket from the smoker and keep it in the butcher paper. Let the brisket rest at room temperature for at least an hour, but it&#39;s much better if you can rest it for two hours or more in a cooler. Do not skip this step. Skipping this step will result in a dry brisket. For resting in a cooler, boil water in a tea kettle, pour it into a large bowl and place the bowl in a cooler with the lid closed to create a warm environment when the brisket is about 195 degrees F. Double wrap the brisket in two towels, remove the bowl of hot water and place the brisket in the cooler for up to six hours.

Slice the brisket across the grain, keeping in mind that the different cuts will have grains running in different directions. If desired, serve with smoked baked beans. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673535326/idKR9FeyK.mp4

Pellet Grill Brisket

Smoked Brisket with Brown Sugar Dry Rub recipe with the step by step process for tender, juicy and flavorful brisket.

Smoked Brisket with Brown Sugar Dry Rub

beef Brisket

olive oil

brown sugar

garlic

chili powder

thyme

smoked paprika

 Remove brisket from packaging and pat dry with...

 Remove brisket from packaging and pat dry with paper towels. 

In a bowl, mix brown sugar with garlic,...

In a bowl, mix brown sugar with garlic, chili powder, thyme, salt, pepper and smoked paprika.

Use a sharp knife to pierce brisket all...

Use a sharp knife to pierce brisket all over the meaty side. Drizzle brisket with olive oil rubbing all over the meaty side.  

Prepare a grill fire to 225° using hickory...

Prepare a grill fire to 225° using hickory or pecan for smoke flavor. 

 Sprinkle with dry rub, pressing rub down into...

 Sprinkle with dry rub, pressing rub down into the meat. 

Place brisket over indirect fire and cook with...

Place brisket over indirect fire and cook with the grill closed for about 3 hours or until brisket reaches 165° using a digital meat thermometer.

Remove the brisket and wrap in either heavy...

Remove the brisket and wrap in either heavy duty aluminum foil or peach butcher paper. At this point you can return it to the grill or finish in the oven at 225° for another 4- 5 hours until brisket reaches 205°. 

Remove from grill and rest about 1 hour...

Remove from grill and rest about 1 hour before slicing.

Reserve drippings from brisket in a covered bowl...

Reserve drippings from brisket in a covered bowl or mason jar. Discard fat and use juices to reheat brisket as needed.

Top 2 texas smoked brisket recipes from across the web

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Smoked Pellet Grill Brisket (Texas ...

Smoked Brisket with Brown Sugar Dry...

Top 2 texas smoked brisket recipes from across the web

The most viewed texas smoked brisket recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Pellet Grill Brisket (Texas ...

Smoked Brisket with Brown Sugar Dry...

The most viewed texas smoked brisket recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine