It’s hard to beat a smoked brisket. I’ve always smoked mine over wood or charcoal, but we went the pellet grill this week. Smoked brisket on a pellet grill is legit.
I smoked this brisket at 200° for 16 hour hours unwrapped and wrapped it in butcher paper for 3 hours until internal reached 207°. Let it rest for 1 hour, then enjoyed that baby.
Rubs used:
Swine Life BBQ Mississippi Grit
MOJO beef
La BarbaQoa Cow Whisperer
Killer Hogs TX
Injection:
LCBBQ Angry Bull
Smoked with Hickory Pellets
Try this method and get you a good nights sleep. Packed with flavor and moisture to satisfy the strictest brisket judge.
Get your MOJO working at:
https://www.tnmojobbq.com
Original of the video here
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