1: Select and Trim Your Brisket
Buy the best brisket you can afford. Prime grade is the sweet spot for beginners because of its marbling.
Place brisket cold on a cutting board. Trim hard fat from the surface and edges, round sharp corners, and remove any thin parts of the flat that may dry out.
Save trimmings: fat can be rendered into beef tallow; lean bits can be ground for burgers.
Step 2: Season the Brisket
Apply a light coat of binder (Worcestershire sauce, mustard, or none at all).
Season generously and evenly:
First layer: coarse black pepper.
Second layer: kosher salt.
Optional: light dusting of your favorite BBQ rub or seasoned salt for added depth.
Let the brisket rest at room temperature for at least 30 minutes so the seasoning adheres.
Step 3: Fire Up the Pellet Grill
Fill hopper with oak-based pellets.
Set grill to 200°F (93°C) with “Super Smoke” if available.
Place brisket on the middle rack, fat side up if heat comes primarily from the top (like convection) or fat side down if heat comes from below (most pellet grills).
For extra smoke flavor: use a smoke tube, wood chunks, or even a small wood split if your model allows.
Step 4: Smoke Low and Slow
Smoke at 200°F for the first 8–12 hours (overnight works well). This builds bark and allows maximum smoke absorption.
Target internal temperature in the flat: 165–175°F (74–79°C) before wrapping.
Step 5: Wrap the Brisket
Tear two sheets of unwaxed butcher paper, overlap, and spritz lightly with water or apple cider vinegar.
Wrap brisket tightly, tucking in edges like swaddling a baby. (Foil is an option if you want a faster cook, but paper keeps bark crisper.)
Optional: add 2–3 tbsp of rendered beef tallow before sealing for extra richness.
Step 6: Finish the Cook
Return brisket to the grill at 250°F (121°C).
Cook until probe tender (the thermometer should slide in like butter).
Flat: 205–208°F (96–98°C)
Point: 200–203°F (93–95°C)
Step 7: Rest the Brisket
Remove brisket from the grill and let it cool on the counter for 30–60 minutes 165-175°F.
Place wrapped brisket in a cooler, warming drawer, or oven set to as low as it can go (usually 170°F) for at least 2 hours.
Step 8: Slice and Serve
Separate the point from the flat along the fat seam.
Slice the flat against the grain into pencil-thick slices.
Cube the point for burnt ends or slice it into rich, fatty cuts.
Serve with pickles, onions, white bread, and cold sweet tea or beer—Texas style.
