Ingredients
Equipment
Method
Trim and Season
- Trim away any loose pieces of meat and excess fat. Trim the fat cap down to about a quarter inch thick and round off the edges so the brisket cooks evenly.
- Lightly coat the brisket with a binder, then season generously on all sides with the salt, pepper, and garlic mixture. Let the seasoning adhere while you prepare your smoker.
Smoke and Hold
- Preheat your pellet smoker to 225°F and use cherry wood pellets for color and mild smoke. Place the brisket on the smoker and cook until the thickest part of the flat reaches 195°F internal.
- Once the brisket reaches 195°F, hold it overnight. Either leave it on the smoker's warm setting, or wrap it tightly in butcher paper or foil and place it in an oven set to its lowest warm setting, around 150 to 170°F. Keep the hold at or above 150°F.
- The next day, unwrap the brisket and slice against the grain. The long overnight hold lets the fat and collagen continue breaking down for an incredibly tender, juicy brisket. Serve immediately.
Notes
Trim the Fat Cap: Take the fat cap down to about a quarter inch and round the thin edges. This renders and bastes the meat without blocking the rub or burning the edges.
Pull at 195°F, Not 203°F: The overnight hold finishes rendering the fat and collagen, so you pull earlier than a standard cook to avoid overcooking on the smoker.
Hold Above 150°F: Keep the overnight hold at or above 150°F so the brisket stays out of the food-safety danger zone. An oven's lowest warm setting (150 to 170°F) works well.
Cherry Wood: Cherry gives a mild smoke and a deep mahogany color. Blend with oak or hickory if you want a stronger smoke profile.
Slice Against the Grain: Separate the flat and point, then slice each against its own grain. The grain runs in different directions in the two muscles.
Timing Is an Estimate: A 16-pound packer often takes 12 hours or more to reach 195°F at 225°F. Cook to temperature and feel, not the clock.