Our Best Brisket

Our Best BrisketBrisket on our Green Mountain Grill/Smoker Jim Bowie

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 burning stove, 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…

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
: Lumberjack New Mexican Heat

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. Continue smoking at 225 degrees (107c) until you reach an internal temperature of 200 degrees (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’ll be serving the flat sliced and doing burnt ends with the point

Our Best Brisket
A Pellet Grill Recipe Our Best Brisket

Trim, Score and Season your Brisket

Our Best BrisketOn The GMG with some Eggs to Pickle with Jalapenos

Our Best Brisket
A Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it back down to @ 225 degrees (107c). Place everything directly onto the grill and just let it hang out in the smoke and get happy until you reach an internal temperature of 160 degrees (72c). Now pull it and wrap it in foil returning back to the grill. Continue smoking at 225 degrees (107c) until you reach an internal temperature of 200 degrees (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. Our Best Brisket

At 160 degrees (72c) pull it and Wrap it in Foil

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 Our Best Brisket

Time to Pull It

Our Best BrisketLet’s Eat!

Brisket
A pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

https://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Our Cutlery Provided By:

https://datenightdoins.com

Our Best Brisket
 
Prep time
Cook time
Total time
 
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…
Author:
Recipe type: Beef Brisket
Cuisine: American
Ingredients
  • Brisket, ours was 9 Lbs.
  • The Salt Lick brand “Dry Garlic Rub”
  • Horseradish Mustard
Instructions
  1. 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. Continue smoking at 225 degrees (107c) until you reach an internal temperature of 200 degrees (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’ll be serving the flat sliced and doing burnt ends with the point

 

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