Brisket! We smoked a brisket this week for tons of “Big Beef” flavor. Served with Paw Dads Texas BBQ Sauce. It’s a delicious, super simple and beautiful sauce that goes well with anything on the grill. Remembering how my grandfather used to make this: a bit spicy and sweet that’s great on any grilled meat. We enjoyed it all week and used some of the leftovers for a pizza and Uncle Bubba’s Texas Poppers. We are looking forward to doing the next one soon.

We ordered our brisket from Texas Steak Warehouse. A big 15 pounder that needed little trimming and smoked for 8 hours at 250* (120c). S o tender juicy that you don’t need teeth. We seasoned it with Butcher BBQ Championship Brisket injection and seasoning. Off the Hook!!!

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…

Brisket
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 8 hrs. @ 250* (120c) with a 2-hr. rest
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

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 Ingredients: Brisket 

• Brisket, ours was 15 pounds
• Butcher BBQ Prime Brisket Injection
• Butcher BBQ Chipotle Grilling Oil
• Butcher BBQ Steak & Brisket Rub
• Black Pepper, (Butcher’s Cut)

Brisket
A Wood Pellet Grill Recipe 

 

 

 

Cooking Directions: Brisket 

Preheat your Grill Grates to 250* (120c) and light your Wedgie.

Our brisket didn’t need much trimming but now is the time to do any. I cut a corner off to mark the direction of the grain now because after you get a nice bark going it is sometimes hard to see.

Inject your brisket with all the injection seasoning it will hold. We used the grilling oil as a binder for the brisket rub. I love a heavy coating of black pepper so I did a nice coating with a “Butcher’s Cut” of black pepper.

Tip: Trim a corner off the end of your brisket to show the direction of the grain.

We let the seasoning blend overnight, but you don’t need to.

Place your brisket into the GMG for “about” 4 hours looking for an of internal temperature 165* (74c). I like to wrap it now. We are using butcher’s paper for the 1^st time and I have to say I like how it does with the brisket. We will be using it from now on in our cooks.

Tip: A water pan helps produce a good smoke ring. Just fill it with hot water and put it on the grill as far from the stack as you can.

We smoked it for another 4 hours until we reached an internal temperature about 210* (99c). We unwrapped to look at it and were amazed. Wrap it back up and place it into a cooler to rest and let the juices absorb back into the meat. We let it rest for 2 hours.

Note: Every piece of meat is different. This was an odd cook, only 8 hours with no stall…

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Brisket
A Wood Pellet Grill Recipe

 

 

Brisket
A Wood 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.

 

 

Brisket
A Wood Pellet Grill Recipe 

 

 

Brisket
A Wood Pellet Grill Recipe

 

 

 

Brisket
A Wood Pellet Grill Recipe

 

 

 

Brisket
A Wood Pellet Grill Recipe 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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 do our recipes on any grill, even 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

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They are “How To BBQ Picture Books

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