Perfect Smoked Brisket Recipe: Pellet Smoker Edition

This guide will take you through every step, from choosing the perfect brisket cut to mastering the smoking process. Follow along to create a mouthwatering, flavor-packed brisket that will be the star of your next BBQ gathering.

• Slicing Knife

Secrets to Perfecting Smoked Brisket on a Pellet Smokerhttps://www.youtube.com/watch?v=XjzLIQvP7ggUnlock the full potential of your pellet smoker with our step-by-step guide to cooking the juiciest, most flavorful brisket you've ever tasted. From selecting the perfect brisket cut to mastering pellet smoker settings, we cover everything you need to know. Learn how to prepare your brisket, choose the right pellets for that perfect smoky flavor, and achieve the ideal bark and tenderness. If you’re passionate about BBQ and looking for pro tips to elevate your brisket game, you’re in the right place. Hit the subscribe button, share your thoughts in the comments, and let’s start a BBQ revolution together!https://i.imgur.com/NZ6nHIi.jpg1/1/22

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Pellet Grill Whole Packer Brisket Perfection

Yield: 16+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 12 HourTotal time: 12 H & 30 M

Unlock the full potential of your pellet smoker with our step-by-step guide to cooking the juiciest, most flavorful brisket you've ever tasted.From selecting the perfect brisket cut to mastering pellet smoker settings, we cover everything you need to know. Learn how to prepare your brisket, choose the right pellets for that perfect smoky flavor, and achieve the ideal bark and tenderness.

Ingredients

• 14-16 lb Whole Packer Brisket (Prime Grade)
• Killer Hogs TX Brisket Rub
• 7 oz Apple Juice Box
• 1 Stick Unsalted Butter

Instructions

1. Prep the Brisket: Remove the brisket from its packaging. Pat it dry thoroughly using paper towels to ensure the seasoning will adhere properly.
2. Season Generously: Cover the brisket liberally with TX Brisket Rub. This not only flavors the meat but helps form the delicious crust.
3. Smoker Setup: Preheat your Pellet Smoker to a steady 225°F (107°C), setting the stage for a slow and perfect smoke.
4. Brine Naturally: Allow the brisket to reach room temperature on the counter. During this time, the salt from the rub will draw out moisture, then reabsorb it, seasoning the meat deeply.
5. Smoke Time: Place the brisket in the smoker. Insert a food probe to keep a watchful eye on the internal temperature without frequently opening the smoker, which can lead to heat loss.
6. The Long Haul: Smoke the brisket at 225°F (107°C) for 6-8 hours. For added moisture and flavor, gently spritz it with apple cider vinegar hourly.
7. Wrap Phase: Once the internal temperature at the thickest part (the point) reads between 160-170°F (71.5-76.5°C), it’s wrapping time. Transfer the brisket onto a double layer of pink butcher's paper.
8. Drizzle apple juice and place dabs of butter atop the brisket before wrapping it snugly in the paper, ensuring no liquid escapes.
9. Final Smoke: Reinsert the food probe into the brisket's point. Continue smoking until the brisket's texture feels as soft as room temperature butter when probed through the paper, indicating perfect tenderness. This could occur anywhere between 195°F and 210°F (90.5°C - 99°C). Rely on tenderness more than temperature for the perfect finish.
10. Rest and Absorb: After reaching the ideal tenderness, remove the brisket from the smoker. Let it rest on a sheet pan in an unheated oven or a cooler, allowing the juices to redistribute for 2-3 hours.
11. Serve and Savor: Slice the brisket against the grain into thick, juicy slices. Serve and enjoy the fruits of your labor!

Notes

Pro Tips:

• Spritzing: Keeping the brisket moist during the long smoking process is crucial for that melt-in-your-mouth tenderness. Don't skip this step!
• Resting: This is as important as the cook itself. Resting allows the brisket to reabsorb its juices, ensuring it won't dry out when sliced.
• Slicing: Cutting against the grain ensures each slice is tender and easy to chew.

On a pellet smoker you can cook a brisket with the fat cap up or down due to it being a more moist atmosphere than traditional fuels. The fat cap should be used to protect the brisket from the hottest air in the pit. On a pellet smoker its the top or area right near the vent.

When you wrap the brisket you can place it in a aluminum pan for additional protection from the juices leaking out if your unsure.

Additional Tips

• Fat Cap Positioning: On a pellet smoker, you can cook the brisket with the fat cap up or down. Position it to protect the meat from the hottest part of the smoker.

• Spritzing: Keep the brisket moist during smoking by spritzing it with apple cider vinegar hourly.

• Resting Period: After smoking, let the brisket rest for 2-3 hours in an unheated oven or cooler to allow the juices to redistribute.

• Wrapping: Use pink butcher paper for wrapping the brisket to maintain moisture and enhance tenderness.

• Slice Against the Grain: For the most tender slices, always cut the brisket against the grain.

By following these steps, you’ve not only mastered the art of pellet smoker brisket but also unlocked a new level of flavor and tenderness that will set your culinary creations apart. Remember, great BBQ is more than just a recipe—it’s about the passion, patience, and love you put into it.

FAQ Section

Q: Can I use a different type of smoker for this recipe? A: Yes, you can use any smoker that maintains a consistent temperature, but pellet smokers offer precise control.

Q: How do I know when the brisket is done? A: The brisket is done when it reaches an internal temperature between 195°F and 210°F and feels tender when probed.

Q: What type of wood pellets should I use? A: Fruitwoods like apple and cherry add a subtle sweetness, while hickory and oak provide a stronger, smokier flavor.

Q: Can I prepare the brisket rub in advance? A: Yes, you can mix the rub ingredients a few days ahead and store them in an airtight container.

Q: How do I prevent the brisket from drying out? A: Regular spritzing and wrapping the brisket during the cook help retain moisture.