How to video on to make Pellet smoked brisket on the Cuisinart Twin Oaks grill.
I started with a brisket I purchased from Walmart. With everything going on with covid meat prices are high and you do not need to spend outrageous prices on meat for stellar results.
-First you want trim any silver skin, hard fat and excess fat from the brisket. You do not need to go crazy as most fat will render. Arron Franklin has a great video on trimming a brisket.
– Next you want to season your brisket. pick flavors you like. This is where people tend to go over board sometimes. I prefer salt , pepper, and garlic with a little bit of paprika for color. I also added a little 4 rivers in this video. If you want a good bark go heavy on the black pepper and use coarse spices. For a binder you can use mustard or worcestershire sauce or no binder at all. I prefer mustard its helps with the bark. After its seasoned let it rest for at least 2 hours.
– Preheat your smoker to 225
– Place the brisket on the smoker fat side down. Insert a probe in the middle of the point and wait till it reaches 165. If it stalls before let it cook through the stall. If it stalls at 165 let it go through the stall to build your bark before wrapping.
– Spray brisket with 50/50 apple juice and apple cider vinegar every hour after the first 3 hours.
– Pull off and wrap your brisket in peach butcher paper. Take two 18″ sheets as shown in the video and wrap tight. I spray the brisket first one last time before wrapping. Place back on the smoker until it reaches 203 or the probe goes in like butter. That’s when its time to pull it.
– Bring the brisket inside and place in a cooler for a minimum of 1 hour to rest.
– Slice and enjoy make sure you cut against the grain.
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Original of the video here
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