Description
The only thing it takes to create amazing brisket on a pellet grill is time. With a few simple seasonings, some butcher paper, and plenty of low and slow hours on a pellet grill, you will blow your friends and family away with this brisket.
Ingredients
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket
Instructions
- Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
- Season the brisket with Hot Rub followed by TX Brisket Rub.
- Rest brisket for a few hours before placing on pit.
- Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
- Place brisket fat side down on pellet grill and smoke for 8 hours.
- Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
- Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
- Rest brisket in a dry cooler for 2 hours.
- Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
Keywords: smoked brisket, brisket Traeger, brisket pellet, brisket pellet grill, how to smoke brisket on pellet grill, pellet grill brisket, bbq brisket, pellet smoker brisket, simple brisket recipe