Ingredients
Equipment
Method
- Remove brisket from package. Remove only loose or hanging pieces. Leave fat cap and deckle intact. Pat completely dry.
- Optionally apply thin coating of mustard or oil as binder. Combine salt, pepper, and garlic. Season all surfaces heavily. Let sit 30 to 45 minutes at room temperature.
- Preheat pellet smoker to 250°F with oak or hickory pellets. Place drip tray on lower rack.
- Place brisket fat-side up on second shelf above drip tray. Insert probe thermometer into thickest part of flat. Close lid.
- Smoke at 250°F for 18 to 20 hours. Don't wrap. Maintain steady temperature. Refill pellets as needed.
- Starting at 195°F internal temperature, test every 30 minutes with probe. Continue cooking until 200 to 205°F and probe slides through like warm butter in all areas.
- Remove from smoker. Wrap tightly in butcher paper or foil. Rest in cooler or 150°F oven for minimum 1 to 2 hours, up to 4 hours preferred.
- Trim remaining fat cap to ¼ inch. Separate point and flat. Slice each against the grain into ¼-inch slices.
Nutrition
Notes
Prime grade is essential. Choice or Select will dry out during 18 to 20-hour unwrapped cook.
No trimming except loose pieces. Fat cap and deckle provide protection and flavor during long cook.
Fat-side up allows rendered fat to baste meat. Drip tray catches excess.
250°F steady temperature entire cook. No wrapping. Bark develops thick and dark.
Probe test is more reliable than temperature for doneness. Brisket can be done anywhere from 198°F to 208°F. Trust the feel.
Longer rest creates cleaner slices and better juice retention. More fat trimming required at serving time compared to pre-trimmed brisket.
Oak provides clean smoke. Hickory creates bolder flavor. Store leftovers up to 5 days refrigerated or 3 months frozen.