There are many different methods out there on how to cook/smoke a brisket, but for this recipe, the focus is firmly on the Texas style. What that really means is two key things. First, the full-packer brisket is going to be trimmed pretty hard, including the fat cap. Second, when it comes to seasoning, while other flavors can be introduced, the focus is on salt and pepper seasoning to emphasize the natural flavor of the brisket above all else.
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Step 1: If you’re going to go full Texas style with a beef brisket cook, you’ve got to start with a full-packer brisket so you’re in full control of the end result. With this recipe, a 12 lb full-packer beef brisket was used.
Step 2: To start the trimming process, always start by removing any areas of hard fat from the brisket. This fat is not going to render down, and it will not be nice to eat.
Step 3: On a full-packer brisket, there will be a large piece of fat that you’ll want to remove. To start, grab that area of fat and squeeze it between your fingers to make a clear line to cut.
Step 4: Then, using your sharp knife (important), cut off that large area of fat you’ve squeezed together. This needn’t go to waste though, it can be used to produce beef tallow for other cooks.
Step 5: When trimming the brisket, as well as the fat you will be cutting off bits of meat. Again, you can save these cuts of meat and grind them down for burgers etc.
Step 6: With the finished/trimmed brisket, you’ll be looking for a couple of things. All hard fat removed, the fat cap reduced to around a quarter of an inch, and the edges of the brisket rounded off to achieve a consistently cooked brisket.
Step 7: In Texas, the most common binder for the rub is mustard, but pickle juice is also used. The binder will help the rub adhere to the brisket throughout the cook.
Step 8: When it comes to rubs, for a Texas-style brisket, you’ll want to focus on a rub that has a heavy salt and pepper base. You’ll also want to go heavy on the rub application to get a well-developed bark.
Step 9: When seasoning the brisket, make sure to get the edges. You can also pick up the brisket and dab it into the seasoning on the board to get those edges seasoned.
Step 10: If you want to get the most smoke flavor possible, run your pellet grill/smoker at lower temps (220 degrees in this case), at least for a few hours of the cook. In this case, the brisket was smoked up to an internal temperature of 175 degrees.
Step 11: This is what the brisket looked like at an internal temperature of 175 degrees after 9 hours of cooking, with a very well-developed bark. Now its time for the wrap.
Step 12: For true Texas-style brisket, always wrap it in butcher paper (not foil). You’ll also want to spray the paper with water or similar (apple cider vinegar was used for this recipe) to make the paper easier to work with. And give the brisket a spray while you’re at it.
Step 13: You’re going to want to make sure you tightly wrap the brisket before putting it back on the pellet grill to retain all the juices that are going to come out of the brisket as it finishes cooking.
Step 14: With the pellet grill running at a higher temperature (275 degrees), the brisket finished cooking in the butcher paper up to just over 200 degrees internal. As you get more experienced, instead of just using a meat probe, you’ll understand how the brisket should feel when its cooked to tender.
Step 15: Again, when it comes to resting the brisket down to the ideal 140 degrees internal to serve, its not wrapped in a towel or placed in a cooler its just left in the butcher paper on the worktop at ambient temperature.
Step 16: After being removed from the butcher paper, any remaining juices/fat is then squeezed from the butcher paper over the smoked and then rested brisket.
Step 17: As you can see, the finished brisket is perfectly cooked with a well-developed smoke ring from running the pellet grill/smoker at a low temperature (220 degrees).
Step 18: Its important to note that on the fat cap side of the brisket, the fat itself is yellow, which means two things. First, its taken on a little smoke, but importantly, its also rendered down properly. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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