Pellet Grill Brisket

I really don't like long winded novels when it comes to trying to find a recipe, I won't give you my life story, or my first magical experience cooking brisket, let's just get after it. I'll Start with Pellet Grills because they are easy, and becoming very common, available at most Big Box stores. I will do more recipe posts on using an offset smoker and charcoal, gas is something I haven't tried to do brisket on, but It can be done, just look it up on the interwebs, and I'm sure you will get lots of help, if not, message me, and we can learn together.

1 whole packer brisket (Packer is both point and flat together)

Your Rub of choice. My go to is Salt, Extra Pepper, Garlic, Onion Soup Mix, and Celery Seed.

1/2 Cup Kosher Salt

1 Cup Coarse Black Pepper

1/2 Cup Granulated Garlic

Half a packet of onion soup mix, I usually use a mortar and pedestal to grind the big pieces down or you could sift them out, hell you can leave them in if you prefer.

2 tbsp of celery seed

Mason Jar and Shake Shake Shake

Get a good boning knife and trim the fat along the flat of the brisket to about 1/4 inch, also try to trim down any big hard chunks of fat that appear between the point, and the flat. Once your satisfied, get the grill running around 225-275 degrees fahrenheit, depending on weather and how quick you want to eat.

Cook for 3 hours, and then start spritzing, or mopping with a mixture as simple as water, or my personal favourite, 1 cup of cider vinegar, 2 tbsp of Worcestershire sauce, and 2 tbsp of condensed beef stock. Spritz every hour until you get up to around 165 degrees, choose to wrap (foil or butcher paper) or let'er ride, and keep cooking, but not forgetting to spritz too.

If wrapped pour a little bit of the spritzing liquid in the wrap, not a lot, just a bit to wet the brisket again. maybe a 1/4 cup. Close the lid, and wait for 190-200 degrees. I start probing for tenderness at 190, you want the probe to slide in with next to no resistance, like butter they say. Could happen at 190, but it may happen at 205, just be patient.

Once you have your desired tenderness, it's not quite ready enough to dive in, place your brisket in foil, (if you didn't wrap) and keep it warm in an oven, or wrap with a towel, and place in a cooler. Let the meat rest for an hour or two, to allow all the juices to redistribute throughout the meat. This is a crucial step so don't skip it.

Separate the point, and flat, and slice the flat against the grain of the meat, you want about a pencil thin width per slice, so hopefully your knife is sharp. For the point you can do slightly thicker slices, or cube it and keep rolling on the grill, and make burnt ends.

If you choose burnt ends then god bless you, because its my favourite thing to do with brisket. Cube up about 2 inch chunks, and put them in a pan, get out your favourite BBQ sauce, and a stick of butter. cut 4 pads ( A pad is about what you would put on bread) of butter depending on your pan size basically look at it as a square and, put a pad on each 1/4 of the pan. Pour on some BBQ sauce as much or as little as you prefer, (I go light, just enough to coat everything), then stick it back in the grill uncovered until the sauce is tacky about 10-15 min. Now try not to eat them all yourself.

Marklan's Note

Grill some thick bread (Texas Toast) slice some fresh sweet onion, grab some jalapeño's and bbq sauce and make an open face sandwich, then prepare to see grown men weep with joy.