Barbecue Beef Brisket
Barbecue Beef Brisket
You’re not a barbecue master until you’ve smoked a packer beef brisket cut Pit Boss style. This one uses the cooler method to rest the barbecue beef brisket, to improve texture and overall appearance. Seems like although most everyone who buys a pellet smoker wants to try smoking a brisket at least once in their journey. Few, however, make it past that first smoke with the confidence to try again. Use these easy to follow instructions which detail the process step by step so you can get a tender and juicy brisket cooked all on your pellet grill. Master this one and you’ll be the reigning BBQ king or queen of your block!
Beef Soup, Campbells Can
1 - 12 to 14 lb Packer
2 Tbsp Pit Boss Lonestar Beef Brisket Rub
Sharp Boning Knife
Pit Boss Competition Blend Hardwood Pellets
Fill the hopper with Competition blend pellets for award winning smoky aroma.
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
The night before you plan on cooking the brisket, trim the surface fat off the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat.
Place the brisket in an unscented trash bag or on a sheet pan fat side up and season the meat side liberally with our Lonestar Beef Brisket Rub. Let rest on the counter for 30 minutes until the rub is all soaked up. Flip the brisket over and season the fat side liberally. Cover or wrap up the brisket and put in the fridge overnight.
Prep your Grill by cleaning the grates, grease tray and firepot is clean. Start the grill and set to 250°F.
When grill has settled to 250°F place brisket in center of grill fat side down and cook for 4 hours.
After 4 hours, insert the meat probe into the fat seam between the point and flat so the end of the meat probe is in the center of the fat seam and continue to cook for about 2 more hours.
Prep aluminum foil to wrap the brisket in by tearing off 4 sheets of foil at least twice as large as the brisket. Plus one more piece about the same size as the brisket.
When the meat thermometer reads 150°F to 160°F wrap the brisket in foil by placing the brisket fat side down on 2 sheets of foil. The cover with the other 2 sheets of foil and tightly roll/fold 3 sides up to seal – leaving one side open. Leave the meat probe in place in the brisket and lay the probe wire between the bottom and top foil sheets. Roll/fold the meat probe wire between the foil sheets as you are closing the foil. Dump the can of Campbell's Beef Consume into the foil through the open end and roll/fold that end closed.
Place the small foil sheet on the grill grate and place the foil-wrapped brisket on the small foil sheet on the grate. The small foil sheet will prevent the foil from sticking to the grate to prevent the foil from ripping and losing the foil juice that you can use later.
Continue to cook until the meat thermometer reads 200°F. Then unwrap one or two sides of the foil being careful not to lose any of the liquid in the foil. Insert a dinner fork into the flat portion of the brisket – if it goes in and out like a hot knife through butter it is done, if it has very much resistance, seal the sides of the foil and place back in grill and cook until the meat thermometer reads 205°F and test for tenderness again.
When the brisket is done, remove from grill, wrap in a clean towel and place in a small clean cooler to rest for at least 2 hours.
When ready to slice, remove brisket from foil. Separate the point end from the flat end by running your slicing knife down the fat seam. Slice the brisket across the grain into slices just thick enough to hold together.
Cube the point section into ½ in sq cubes by slicing ½ in slices across the grain first and then ½ in slices with the grain.
Place all slices and cubes into a pan and pour some of the liquid from the foil over the brisket.
Serve with your favorite BBQ Sauce on the side.