Juicy Whole Packer Brisket For Beginners

This Juicy Whole Packer Brisket for Beginners recipe is the perfect guide for first-timers. Learn the essential techniques to smoke a tender, flavorful brisket that will impress even the most seasoned BBQ enthusiasts. Follow these easy steps, and you’ll have a mouthwatering brisket that’s juicy, tender, and packed with smoky goodness.

🔴 304-Stainless Steel Meat Injector

How To Smoke A Juicy Whole Packer Brisket For Beginnershttps://www.youtube.com/watch?v=A_DKvLIJULUOn Todays video I'm going to give you some tips for smoking a whole packer brisket using a pellet smoker however I have a secret twist that will get you that intense smoky flavor that pellet grills sometimes struggle to achieve.https://i.imgur.com/iqb90lv.jpeg2024-07-014

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Juicy Whole Packer Brisket For Beginners

Yield: 12+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 15 HourTotal time: 15 H & 45 M

This isn’t just any brisket; it's a BBQ masterpiece that will make you the hero of your next cookout even if you're a beginner. Follow our step-by-step guide to transform a prime-grade brisket into a show-stopping dish that’ll have everyone begging for more.

Ingredients

• 12-14 lb Prime Grade Brisket
• 6 oz Beef Broth
• 6 oz Apple Juice
• 1/2 cup Apple Cider Vinegar
• Kosmos Q Texas Beef Rub
• 1 Stick Unsalted Butter
• Coarse Black Pepper

Instructions

1. Prepare Grill – Set up your charcoal or wood-fired grill for indirect cooking at 250°F (121°C).
2. Trim Brisket – Trim large sections of fat off the brisket, making sure not to create holes or depressions. Focus on shaping the brisket uniformly and removing fat that won't render or brown oxidized areas on the sides.
3. Prepare Injection – Mix beef broth, apple juice, and 1 oz of apple cider vinegar in a small bowl or cup, ensuring the injector's needle can be submerged while drawing.
4. Inject Brisket – Inject the brisket in a 1" grid pattern, changing angles each time. Inject just enough to cause the fluid to start squirting back out, then move to the next spot. Go slow to avoid making a mess.
5. Dry and Season – Dry the surface of the brisket. Season heavily with Kosmos Q Texas Beef Rub and coarse black pepper. Finish with an additional light layer of Kosmos Q Texas Beef Rub.
6. Prepare Smoker – Place two large chunks of cherry wood on the charcoal and ensure the temperature is steady at 250°F (121°C).
7. Place Brisket on Grill – Place the brisket on the grill, fat side down.
8. Spritz with Vinegar – Spritz with apple cider vinegar every hour for 3-4 hours to keep the surface moist.
9. Cook to Color - Once the brisket turns a dark maroon color, pull the brisket
10. Prepare Pellet Smoker – Prepare the pellet smoker for cooking at 250°F (121°C) or 225°F (107°C) if doing an overnight cook. (Have the Pellet Smoker up to temperature prior to pulling the brisket off the charcoal / wood fired grill)
11. Monitor Temperature – Cook until the internal temperature reaches around 155°F (68.3°C).
12. Wrap Brisket – Prepare two sheets of wide aluminum foil, intersecting each other. Place the brisket down where the foil meets. Add the remaining injection, a spritz of vinegar, and 1 stick of unsalted butter. Add a light dusting of black pepper on top. Wrap the foil tightly to prevent any liquid from leaking.
13. Continue Cooking – Continue cooking until the internal temperature reaches 200°F (93.3°C) to 208°F (97.7°C). Temps may stall between 150°F (65.5°C) and 175°F (79.4°C) but will speed up afterward. Be cautious not to underestimate how quickly the brisket temperature can rise after the stall.
14. Check Tenderness – Using a food probe, check the brisket in the flat area for resistance. It should feel like room temperature butter when probing. If there's resistance, keep cooking. Ensure the point matches in tenderness. Focus on the probe's feel rather than the exact temperature in the point area.
15. Rest Brisket – When the brisket is probing tender or hits 206°F (96.6°C), remove it from the grill and place it in the oven with the oven turned off. Let it rest for a minimum of 1 hour, ideally 2.5 hours.
16. Slice and Serve – Slice the brisket into 1/4 inch slices, starting at the point and cutting against the grain.
17. Enjoy – Serve and enjoy your perfectly smoked prime brisket!

Notes

PRO TIP: Spray the inside of the injector with cooking spray before getting started to make the injection process smoother.

Grill Setup: Starting the brisket on a charcoal grill is mandatory for this recipe to shine. The combination of grill types provides the ultimate smoky flavor with the convenience of pellets.

PRO TIP: Start your cook around 8-9 PM the night before and let the pellet grill finish out the night. This way, you can easily have it ready in time for dinner the next day. If you push the temps up to 275°F (135°C) or start earlier in the evening, you might even have it done by lunchtime.

PRO TIP: Dip the slices into the liquid from the foil for extra flavor. Strain and reduce the liquid to make it even better.

Recommended Products

304-Stainless Steel Meat Injector

Additional Tips for Juicy Whole Packer Brisket

• Fat Cap Up: Always smoke the brisket with the fat cap up to keep the meat moist as it cooks.

• Low and Slow: Maintain a steady smoker temperature of 225°F to 250°F for best results.

• Resting Time: Let the brisket rest for at least 30-60 minutes after cooking to allow the juices to redistribute.

• Use a Meat Thermometer: Check the internal temperature regularly—target 203°F for that perfect, tender brisket.

• Spritz for Moisture: Spritz the brisket with a mixture of apple cider vinegar and water every hour to keep it moist during the long cook.

Whether you’re a beginner or an experienced pitmaster, this step-by-step guide ensures that your brisket comes out perfectly every time. Enjoy the satisfaction of mastering one of BBQ’s most prized cuts and sharing it with friends and family.

FAQ Section

Q: How long does it take to smoke a whole brisket?
A: It typically takes 10-14 hours to smoke a whole packer brisket at 225°F, but always use a meat thermometer to ensure doneness.

Q: What is a whole packer brisket?
A: A whole packer brisket includes both the flat and point sections, giving you more flavor and juiciness.

Q: Should I wrap my brisket while smoking?
A: Yes, wrapping the brisket (often called the Texas Crutch) with butcher paper or foil after it reaches around 160°F helps speed up cooking and retain moisture.

Q: What’s the best wood for smoking brisket?
A: Hickory, oak, or mesquite are great wood choices for brisket, providing a robust smoky flavor.

Q: Can I smoke a brisket on a gas grill?
A: Yes, you can smoke a brisket on a gas grill using indirect heat and a smoke box filled with wood chips.