Texas Smoked Brisket

Watch on TikTok

Ingredients:

Tools:

  • Instant Read Thermometer
  • Butcher paper, unwaxed
  • Spray Bottle with Apple Cider Vinegar

Process:

  1. Prepare the Pellet Grill\Smoker:
    • Preheat your pellet grill to 200°F (93°C) using oak, mesquite, hickory, or pecan pellets.
  2. Prepare the Brisket:
  3. Smoke the Brisket:
    • Place the brisket fat side up in the pellet grill. If available, utilize a second shelf to position the brisket further from the heat source.
    • Smoke the brisket until the internal temperature reaches 175°F (79°C), approximately 13 hours.
  4. Wrap the Brisket:
    • Wrap the brisket tightly in unwaxed butcher paper to preserve the bark while allowing airflow.
    • Alternatively, you can wrap in foil for a faster finish, but be aware this may result in a softer bark.
    • Decide on your desired serving time to determine temperature adjustments. For a quicker finish, increase the temperature gradually from 200°F to 275°F (93°C to 135°C) over 2-3 hours until the brisket reaches an internal temperature of 203°F (95°C) in the middle of the flat.
  5. Rest the Brisket:
    • Resting is crucial. Ideally, rest the brisket for 8 hours in a warmer at 140°F (60°C), but home cooks may lack this option.
    • An alternative is to rest the brisket at ambient temperature for 2 hours, then transfer it to a Traeger set to "Keep Warm" (165°F/74°C).
    • Another option is to use an oven set to its lowest temperature, typically around 170°F (77°C). In this video, resting was done at ambient temperature until the internal temperature reached 140°F (60°C).
  6. Slice the Brisket:
    • Unwrap the brisket, collecting any drippings from the butcher paper to pour over the sliced brisket.
    • Slice only what you plan to eat, ensuring each slice is tender and flavorful.

Note:

  • Adjust the seasoning quantity to taste preference, ensuring the brisket is thoroughly coated with Uncle Dibbz Texas Steak Rub .
  • Experiment with resting methods and temperatures to achieve the desired tenderness and juiciness in your brisket.

 

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