If smoking a beef brisket is on your list of things to do, what are you waiting for?
Here’s the best way I’ve been smoking briskets in my pellet grill over the past few years. I love smoking brisket overnight in my pellet grill and let the automated controls handle the smoking session and I don’t have to wake up in the middle of the night to manage the temps. I start by smoking the brisket at 225 degrees before bed time and expect to go through the process and get it ready by dinner.
Ingredients:
1 19-pound USDA Prime Beef Brisket, trimmed.
Season liberally with Beef Rub
Beef Tallow
Beef Rub Ingredients:
1/2 cup Coarse Black Pepper
1/4 cup @redboatfishsauce salt or Kosher salt
1/4 cup granulated garlic
2 tablespoons Paprika
Steps:
Prepare Brisket – Trim a whole packer brisket and remove excess fat and hard fats. Season generously with beef rub. Rest for at least 1 hour.
Smoke Brisket – Around 10pm the night before, Set-up the pellet grill and bring the temperature to between 220-225 degrees. Smoke the brisket fat-side up overnight in the pellet grill. In the morning, when the brisket reaches 170 degrees, wrap the brisket with beef tallow, the beef drippings collected during the smoke session, in moist pink butcher paper. Continue smoking the wrapped brisket until the brisket flat reaches 200 degrees or when the brisket is probe tender.
Rest and Slice Brisket – Rest the brisket for at least 2 hours and up to 4 hours in a cooler wrapped in a towel. Slice the brisket against the grain when ready to eat.
Tips:
- After trimming the brisket, expect the brisket to be about 5 pounds less than the original weight.
- For this method, I typically don’t spritz the brisket, but if you can spritz the brisket with beef broth if it looks dry.
- I usually place the fat drippings in a pan and smoke it with the brisket to create the beef tallow. During the wrapping process, I pour in the beef tallow over the brisket before wrapping it up.
No Limit Cooking 