by Josh |
Last Updated: October 19, 2020 If you love a good brisket, a pellet smoker can give it an unforgettable taste that takes the meat to the next level.
Although some claim that the only way to smoke brisket is to put it on a stick and hold it over a burner pit, using the right flavorings and a low and slow cook method will get your brisket perfectly flavored.
This article will give you information on making a pellet smoked brisket that is out of this world.
In this post we'll cover:
What is Brisket?
Brisket is a cut of meat taken from the lower chest of beef or veal. It includes the superficial and deep pectorals.
The meat can be prepared in various ways but it generally produces a rich, beefy flavor and a tender texture. Marinades will intensify the flavors.
Pellet smoker Brisket Texas Style
Ingredients
- 1 10-12 lb. Brisket packer cut
- 1 tsp. Cumin
- 1 tbsp. Salt coarse
- 1 tbsp. Chili powder
- 1 tsp. Fresh ground pepper
- 2 tsp. Sugar
Instructions
- Turn your smoker to the smoke setting. When it reaches 225 - 250 degrees, close the lid.
- Rinse the meat under cold water and blot it dry with a paper towel.
- Combine cumin, salt, chili powder, pepper and sugar in a bowl. Rub all over the meat.
- Place brisket in aluminum foil pan fat side up.
- Baste with juices that accumulate every hour or so.
- Smoke brisket until internal temperature reaches 205 degrees and the internal probe slips in like butter. This may take 10 -13 hours depending on the size of the brisket. (To speed things up, you can wrap the meat in peach butter paper once it reaches 165 degrees and place it on the grill.
- Remove the brisket from the grill and let it sit for 45 to 60 minutes. Then transfer it to a carving board and slice it thinly against the grain. (The grain is the way the muscles are aligned. Cutting against the grain and not parallel to it will ensure you get a tender cut.) Top with drippings if desired.
What Type of Pellets are Best for Smoking Brisket?
Wood pellets are made from compressed sawdust. They take on the flavoring of the trees the sawdust came from.
Some popular flavors include:
- Apple
- Cherry
- Hickory
- Maple
- Mesquite
- Oak
- Pecan
Some manufacturers will even mix their own woods to produce unique flavors.
When it comes to the best wood pellets for smoking brisket, you will want to go with something that has a rich enough flavor to penetrate the meat.
In general, any wood that is recommended for red meat will do.
Here are some you can choose from.
- Oak: You really can’t go wrong with oak. It gives meat a medium smokey taste that is seldom overpowering.
- Hickory: Hickory has a strong taste that can become overpowering so it is best used in moderation. When applied correctly, it gives meat a terrific, savory taste.
- Mesquite: Mesquite has an intense and unique flavor that works well with red meat.
- Pecan: Pecan gives meat a nutty, sweet taste. It works especially well with an added wood to balance it out.
How to Cook Pellet Smoked Brisket
Now that you know the best products to use to get a great brisket, let’s take a look at the steps you must take to make your meat delicious:
- Find a Good Cut
- Trim the Brisket
- Season the Brisket
- Cook the Brisket
- Wrap the Brisket
- Continue Smoking
- Cut the Brisket
1. Find a Good Cut
Finding a good cut of brisket is an essential first step in the cooking process. A Certified Angus Beef Brisket is recommended.
2. Trim the Brisket
Use a good knife to remove the thick vein of fat located between the flat and the point. Take off any meat that looks gray due to oxidation.
You also may want to trim the thin edge of the flat because that tends to overcook and crumble. Round off the flat and the silver skin on top.
It’s a good idea to knock it down to ¼” thick.
You can leave a thin layer of fat on the bottom which will insulate the brisket during a long cook.
3. Season the Brisket
You can season the brisket any way you choose.
Keep in mind that there are brands that make seasoning specifically for brisket.
Just remember that brisket is a large cut of meat so it will take a lot of seasoning to cover it adequately.
You should also season the brisket about 4 hours before cooking it to let the flavors sink in.
4. Cook the Brisket
A brisket typically needs an hour on the smoker for every pound of meat.
Considering that briskets are large cuts of meat, this can equal hours of cook time. It should smoke at about 195 degrees.
Once the smoker reaches this temperature, place the brisket on the grill fat side down.
5. Wrap the Brisket
Half way through cooking, wrap the brisket in butcher paper.
It is important not to use tin foil as this will make the meat get soft and steam.
Once meat is wrapped, place it back on the smoker fat side down. If you wrapped it correctly, the seam will be on the bottom.
6. Continue Smoking
Continue smoking until it reaches an internal temperature of 200 degrees. Once this happens, turn the smoker up to 250 degrees and continue cooking.
When the brisket is ready, store it in a dry cooler for 2 hours.
7. Cut the Brisket
The final step is to cut the brisket. Remove the meat from the butcher paper and put it on a cutting board.
Use a 12” brisket slicer to cut the meat into ¼” strips. Start at the flat end.
Stop once you get to the end of the flat then turn the brisket 90 degrees and slice the point as well.
As an added treat you can trim the edges into burnt ends.
What to Serve with Brisket
Once brisket is prepared, you will want to pair it with a hearty side that complements the meat. Macaroni and cheese, mashed potatoes, rice or vegetables pair with it perfectly.
When it comes to beverages, it will be great with a cabernet or a rich, dark ale or porter.
Brisket is a truly delicious cut of meat. A pellet smoker will bring out its rich, juicy taste for a melt in your mouth experience.
What tips do you recommend for a great brisket?
What is a Pellet Smoker?
A pellet smoker, or pellet grill, is an outdoor cooker that combines elements of a charcoal smoker, a gas grill and a kitchen oven.
It is fueled by wood pellets that can smoke, grill, or bake. An electronic panel is used to automatically feed fuel pellets to the fire to regulate the grill’s temperature and airflow.
