![]() ![]() Place the brisket fat side up in the pellet grill. For best results allow the seasoning to adhere overnight in your refrigerator. Holy Cow is primarily salt & pepper, so it is a very Texas BBQ rub.Īllow the seasoning to adhere at least 30 minutes. In this video we seasoned 2:1 with our Holy Cow & Holy Gospel. Immediately season the brisket to your liking. This will act as a binder and assist your seasoning in sticking all over throughout the cook. Slather your brisket all over with mustard or worcestershire sauce. Grind your trim into ground meat for burgers etc. You can see my trimming method to maximize perfect slices in this How to Trim a Brisket video. We used Meat Church pellets in this video which is a blend of oak and hickory. Prepare your pellet grill to a temperature of 200 with oak, mesquite, hickory or pecan. 1 T, yellow mustard or worcestershire sauce for a binder (we used The W Sauce in the video above).1 T, Meat Church Holy Gospel (optional).2 T, Meat Church Holy Cow (sub salt & pepper).1 15 - 18 lb full packer brisket, trimmed.We are going to go with a low and slow smoke to help us obtain a beautiful bark then slowly increase the temperature to render out the fat and get to the final desired tenderness. You can use any pellet smoker you desire. In this recipe we are going to smoke a traditional Texas BBQ joint fat side up brisket on the 2nd shelf of our Traeger Timberline XL. This recipe shows you a way to get a super juicy brisket with an amazing bark when using a pellet grill. Note that the trimming doesn’t need to be perfect-you’ll get better and faster over time, but it may take you 30 minutes.There are a lot of ways to smoke a brisket. You should trim the brisket while it’s cold, right out of the refrigerator. Packer-cut brisket (around 10 pounds is a good size for your first try).1⁄2 cup kosher salt or large-flake sea salt.If it’s done early, it can rest longer, but if it takes longer to finish, then everyone is waiting to eat. For planning purposes, give yourself two to three extra hours. That said, it will end up taking about an hour per pound of brisket, and then it’ll need to rest for an hour after it comes out of the smoker. How long you cook it will vary based on your grill and the size/shape of the cut of meat. You won’t need to worry much about time-the brisket just needs to hit the right temperature. There are three temperatures you’ll need to watch: 225 degrees Fahrenheit (the grill/smoker temp), 160 degrees (the internal temp of the brisket that signals it’s time to wrap it), and 200 degrees (the internal temp that indicates the meat is done cooking). ![]() The only things you’ll need (besides the brisket) are kosher salt, coarse ground pepper, and aluminum foil or peach butcher paper. The Texas-style brisket recipe we use is about as simple as it gets when it comes to smoking. Some of these appliances are also Bluetooth- and Wi-Fi-enabled, so you can pair them with an app and monitor them remotely. Many modern smokers have a thermostat and, once set, use a fan to blow the heat and smoke from the fire into the grill and hold the temperature steady. And you don’t have to break the bank to get one-we’ve tested good models costing as low as $400. However, if you have a pellet grill or smoker-or a charcoal grill like the Masterbuilt Gravity Series 1050 we used-maintaining the temperature becomes a matter of set it and forget it. Low and slow is key, but without experience, keeping a traditional wood- or charcoal-fired smoker in the right temperature range can be challenging and require constant attention. Traditionally, the most important, and trickiest, aspect of smoking is maintaining a consistent the temperature. The technology in many pellet grills, pellet smokers, and even some charcoal grills today make the most difficult part of smoking easy. We’ve got a simple Texas-style recipe we use when testing grills and smokers to get you started. The good news is you don’t need to be a Pit Boss with a custom smoker rig to make a world-class brisket. No one wants to cook for 12 hours to find out they’ve messed it up. You can love barbecue and still be apprehensive about smoking big cuts of meat-especially brisket, which in our neck of the woods, can cost upwards of $100. ![]()
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