Our Best Brisket, for years I have thought of brisket as my BBQ weakness, we are talking years here. But, I can now say I have nailed it and the burnt ends were like meat candy. You would think about running away from home for more! Patti got me a 9 pounder. I’m thinking we will be doing a lot more now and the burnt ends, oh my…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
Our Best Brisket A Pellet Grill Recipe
Prep Time: 10 minutes Cook Time: 6 hours @ 225 degrees (107c) Grill: Green Mountain Wood Pellet Grill/Smoker Pellets: Green Mountain’s Texas Blend BBQ Pellets
Ingredients: Brisket
- Brisket, ours was 9 Lbs.
- The Salt Lick brand “Dry Garlic Rub”
- Horseradish Mustard
Our Best Brisket A Pellet Grill Recipe
Directions: Brisket
Trim your brisket as needed, this one didn’t need much. Then, score the fat cap to allow your seasoning to penetrate it and reach the meat. Do a nice coat on the meat with the Horseradish Mustard to form a crust and hold your rub on. Add a good coating of your rub and “rub” it into the meat.
Off to the grill.
I was expecting a 10 hour cook but this was ready to pull at 6 hours. Go by temperature here. When you have an internal temperature of 160 degrees (72c) pull it and wrap in foil before returning back to the grill.
Place your brisket directly onto the grill and just let it hang out in the smoke and get happy until you reach an internal temperature of 160* (72c). Now pull it and wrap it in foil returning back to the grill. Continue smoking at 225* (107c) until you reach an internal temperature of 200* (92c). Now pull it and put it in a cooler to rest for 2 hours, believe it or not in 2 hours time it is still screaming hot. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.I’ll be serving the flat sliced and doing burnt ends with the point
Our Best Brisket A Pellet Grill Recipe
Our Best Brisket A Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Our Best Brisket A Pellet Grill Recipe
You don’t mop or spay the brisket
Frank, I did spray it a time or two before I wrapped it…
What is with the eggs on the grill?
I am smoking the eggs to put them in a jar of Jalapenos with a few handfuls of garlic.
They’ll turn green and pick up the flavors of the Jalapenos…
I had no clue you could smoke eggs. Do you have to do anything to them? How long does it take?
We are smoking more eggs today. 2 hours @ 255. Here is a link for some Garlic Eggs using Garlic pellets…
http://datenightdoins.com/garlic-bombs-smoked-deviled-eggs/
Youre so cool! I dont suppose Ive read anything like this before. So nice to find somebody with some original thoughts on this subject. realy thank you for starting this up. this website is something that is needed on the web, someone with a little originality. useful job for bringing something new to the internet!
I am just starting to learn about all of this. Thanks!