Prep
3 hours (trimming, seasoning and resting before the grill)
Cook
16 hours
Instructions
Trim and season
1
Trim the thick vein of fat from the side of the brisket, remove any gray oxidized meat from the edges, round out the flat, and take off the thin edge and any silver skin from the top of the flat.
2
Flip the brisket and remove thick areas of fat, taking a bit more off the marbled point end, and leave about 1/4 inch of fat on the flat end.
3
Season the brisket on all sides, including the edges, first with a layer of Hot Rub and then a lighter layer of TX Brisket Rub, patting it in lightly. No binder is needed. Go lighter on the fat side that will face down.
4
Let the seasoned brisket rest for at least 1 hour and up to 4 hours (about 3 hours in the video) so the seasoning melts in.
Smoke
5
Fill the pellet hopper completely with pecan pellets. Set the grill to 195°F, ignite, and engage super smoke if available. It takes about 20 minutes to come up to temperature.
6
Place the brisket fat side down in the center of the grill, with the point facing the hottest side. Close the lid and smoke at about 195°F overnight for 8 hours (on at 11 pm in the video), until a dark bark has set and moisture starts seeping out of the flat.
Wrap and finish
7
Lay out two overlapping strips of butcher paper. Wrap the brisket tightly, tucking the sides underneath.
8
Insert a probe thermometer about halfway down into the center of the flat (internal temperature should be around 150°F at this point).
9
Return the brisket to the grill fat side down in the same orientation, run the probe wire out the door, and raise the temperature to 250°F.
10
Cook until the internal temperature reaches 200-202°F and the probe slides in like butter (a little over 8 hours in the wrap, about 16 hours total).
Rest and slice
11
Place the wrapped brisket in a dry, empty cooler with the lid closed and rest at least 1 hour, ideally 2 hours, and up to 4-5 hours.
12
Unwrap the brisket and separate the point from the flat. Slice the flat across the grain into 1/4 inch slices.
13
Rotate the point and slice it the same thickness. Cut the trimmed edges and fatty ends into cubes for burnt ends.
Notes
Any favorite brisket rub works; brisket is a large cut and needs a generous coat of seasoning.
Keeping the pit temperature low early on maximizes smoke and builds the bark.
The brisket should have a little jiggle when unwrapped and pass the pull test.
Plan on up to 16 hours of cooking for a brisket this size.
Grabbed from what's said in the video and the video description. Quantities heard in a video can be off, so give them a quick check.
Original video
