The Ultimate Smoked Brisket (On a Pellet Grill)

When it comes to smoking brisket on a pellet grill, we have a few pointers... These small grills are fantastic for short periods and getting some sleep while still laying down the jiggly brisket for supper!

YOU WILL NEED

• Wagyu Brisket
• Kosmo’s Q Cow Cover rub
• Black pepper
• Sea salt
• Large foil pan
• Butcher paper
   

THE PREP

Don't be intimidated by the size of this cut; smoking a brisket can be ridiculously simple if you follow the appropriate methods. We'll break things down for a complete beginner in this recipe (with some pro tips for veterans as well).

First, trim your brisket. Remove only what is absolutely necessary: hard fat, silverskin, and loose flaps that will burn. That's all there is to it. Then season with Cow Cover, salt, and black pepper to taste. Be generous, for this baby can handle it.

Step two is to preheat your cooker - we went low and slow for the first part of this one. Raise the temperature to 225°F (107°C) and hold it there. Install a foil pan beneath the grates to catch the grease in step three. Because brisket has a lot of fat, this will make cleanup much easier. That's it - you've completed the most difficult step, and your brisket is already certain to be a success.

THE COOK

Place the brisket on the smoker once the temperature has stabilised at 225°F (107°C). You want this to be a relaxing experience for you, so peeking every 10 minutes is out. Instead, once the brisket is on, you should only check on it every 1.5 to 2 hours.

Check that your cooking temperature is not lowering, add fuel if necessary, inspect the bark for development, and replace the cover.

For the next step, you'll primarily rely on your eyes. It's time to wrap when the bark turns a rich, mahogany colour. This might be anything between 6 and 8 hours into the cook.

Remove the brisket from the flame and cover it in a double sheet of butcher paper (careful, it's hot!). Then, return it to the smoker and raise the temperature to 275°F (135°F) for the final stretch.

Insert a thermometer probe into the thickest section of the brisket, set the alarm for 202°F (94°F), and wait.

THE PAYOFF

When the brisket reaches the desired internal temperature, remove it from the fire immediately. Allow it to rest at room temperature for 30 minutes, loosening the wrap slightly to allow steam to escape (but not remove it).

Wrap the brisket in foil again after 30 minutes. Place two pieces of saran wrap on the floor and wrap them in those as well. Finally, lay the wrapped brisket in a cooler for 1 hour to rest. This will aid in the reabsorption of moisture and taste by the meat.

After that, slice and serve to your heart's content! The most tender, juicy, and tasty brisket you've ever had.

I'll see you in the next recipe!

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