Pellet Grill Smoked Brisket Recipe

🧂 Ingredients

• 1 whole packer brisket

  about 16 pounds
• 1 1/2 cups Best Brisket Injection Marinade
• 7 tablespoons SPG Beef Rub
• 3/4 cup dill pickle juice

Instructions

• 1 Trim off the thick clump of fat that sits between the point and the flat,
  including loose or discolored pieces from the edge of the brisket. Trim away the
  silver skin as well. Trim the fat on the top to about 1/4″ thick. Leave enough
  on to keep the meat moist during the cooking process.
• 2 Once you’ve trimmed the brisket, prepare brisket marinade, draw up some of the
  liquid, and slowly injected it into the center of the brisket in multiple spots.
  Wipe away any spillage. Secure the brisket in plastic wrap, and place it into
  your refrigerator for 6-10 hours.
• 3 Remove the brisket from the refrigerator, take off the plastic wrap an hour
  before cooking, and apply the rub (SPG). You can apply the rub for up 3 hours
  before cooking. Store it uncovered in the fridge on a cutting board or platter.
• 4 Preheat your pellet grill for 225 degrees F. Plan on 45-60 minutes of cooking
  time per pound of meat. If you’re working with a 16-pound brisket, you’re
  looking at a 10 hour cooking time. However, it can take longer.
• 5 Once the grill temperature stabilizes, place the brisket into the pellet grill,
  fat side down. Close the lid and let it cook for 3 hours.
• 6 After 3 hours, you’ll notice that the brisket has a nice bark forming. If the
  bark starts to look dry, spritz it with pickle juice. Increase the heat of your
  pellet grill to 250 degrees F., close the lid, and continue cooking the brisket
  for 3 more hours.
• 7 Time to wrap the brisket. Tear off a 40″-45″ piece of butcher paper, leave it
  dry or spritz it with some pickle juice. Lay the brisket down one end, roll once
  to cover the brisket, tuck in the sides, create a sem down the edges, and roll
  it all up.
• 8 Place the wrapped brisket back on the pellet grill, close the lid, and let it go
  for 4 more hours, or until the internal temperature registers between 200-210
  degrees.
• 9 Once cooked, though, remove the pellet grill smoked brisket and place it onto
  the counter or in a clean cooler for at least an hour, but 2 hours is the
  perfect amount of time.
• 10 To slice, cut your brisket in half, right down the center, separating the flat
  and point. Turn the point 90 degrees and slice against the grain. Slice the flat
  into 1/4″ slices and serve.
• 11 Store your leftover brisket in an airtight container in the refrigerator for up
  to 4 days. Freeze brisket slices in vacuum-seal bags for up to 3 months.

Nutrition Info