Smoked Brisket on Pellet Grill

hey welcome back to how to barbecueright I’m Malcolm Reed today I’m goingto show you how I do a low and slowwhole brisket on my pellet grill now thekey to this one is keeping those tempslow so we get maximum smoke on it’sreally gonna build that bark it’s gonnabe a long cook but the reward is worthityou know it’s gonna be good let’s get tocooking so I’m starting with the wholebrisket today and this one weighedalmost 16 pounds I saw it at the grocerystore Certified Angus beef brand andknow it’s a good brisket so I put it inthe basketthe first thing I’m gonna do is get ittrimmed up because I need to get some ofthis thick fat off of it always startwith this thick vein of fat that’s overon the side you can kind of pull it backwith your hand work it a little bit thenuse your knife to remove it then any ofthe oxidized meat around the edges thegray stuff you want to take that off Ikind of round out the flat take a littlebit of the thin side off and it shapesout this flat right here you can kind ofsee the way the grains running you knowit’s going to make some beautiful sliceswhen it’s cooked now for the point Ialso expose a little bit of it we flipthe brisket over and then take off thethick areas of fat you can take off alittle more on the point in because it’smarbled but on the flat the end of thebrisket I want to leave about a quarterinch of fat and that’s all there is totrimming this brisket it’s pretty easywe’re ready for some seasoning now soI’m gonna flip the brisket over thefirst thing that I’m hitting it withit’s some hot barbecue rub you could usewhatever favorite brisket rub you have Ireally like the hot because it has alittle more pepper a little bit lesssweet and it’s gonna give a nicebarbecue color on the outside that’swhere the mahogany is gonna come from Iwant to make sure you get the edgesbriskets a big cut of beef it can take alot of seasoning now I’m also gonna giveit a little bit of texture a little bitof extra salt and pepperusing my TX rub you don’t have to go asheavy with this especially on the bottomside so we’ll be cooking it fat downthat looks good I’m gonna Pat that innow I’m gonna flip the brisket overwe’re gonna do the same thing to theflat side and this is the side that I’mgonna keep up the entire cook first it’sgonna get the hot Rob nice layer Pat itin just a little bit just so it sticksto the meat there’s no binder here we’rejust letting the beef hold it comingback with some of the TX texture babylike that that’s gonna make that barklook goodalso patting it in lightlythat’s it for the seasonings on theoutside of this brisket but it’s notready to go on the pit yet I really wantthem to have time to work on the surfaceto kind of melt in that’s what’s gonnaabsorb flavor it’s gonna help us make agood bark and it’s gonna make a nicesmoke now this is gonna be a low andslow cook so I’m gonna put it on the pitovernightnow the smokes gonna get all around thebrisket on the pellet grill because I’mgonna keep it about 195 degrees untilit’s time to wrap I plan to put thebrisket on at 11 p.m. and wrap it thenext morning so I’m gonna take it insideand it’s gonna get a rest for a fewhours it’s been about three hours sinceI’ve seasoned the brisket time to fireup this trigger pellet grill first thingyou want to do is make sure you haveplenty of pellets if you’re gonna let itrun overnight and get some sleepI’m filling the hopper all the way up soI’ve got the Traeger turned to 195degrees hit ignite that’s gonna give usa nice slow smoke and actually on mineit’s got a feature for super smoke givesit even more so I’m gonna engage thattoo and it doesn’t matter what pelletgrill you’re cooking on if you’rerunning at 195 it’s gonna give you anice low heavy smoke that’s reallywhat’s gonna put the bark put the flavoron this brisket all right so the grillis at a 195 degrees perfect temperaturetook about 20 minutes for it to come upnot long at all so now it’s time to putthis brisket on we’re just gonna set iton the right kind of form it up the wayyou want it to cook just kind ofbunching the flat up just a little bitgot the point pointed over towards mostof the heat comes from it’s pretty muchin the center of the grill I’m gonna getthe lid closed we’re gonna put thisbrisket to bed I’ll be back to check onit at about 7:00 a.m. all right thebriskets been on for eight hours you cansee here on the grill we’re stillsetting right around that 195 degrees Iwant to open it up and I know it’s gonnabe time to wrap it let’s see what itlooks like after eight hours it’s turneddark kind of swole up some this isexactly what I would expect from a goodbrisket getting off here to show you youcan see the way the bark set it’s got abeautiful color down starting to renderdown so I’m gonna get it over to thecutting board we’re gonna wrap it up inbutcher paper so I’m just got somebutcher paper pull it off here I pulledoff two layers and kind of overlapped itand all I’m gonna do is bring it up andover the brisket and we’re just gonnatuck it in the best we can around thebrisketyou weren’t kind of tight on the otherside it’s going to bring up do the samethingsuck it underneath the brisket and thenfor the sides it’s real easy all youhave to do is they took them right underwe’ve got it wrapped up nice and tightbefore I put it back on the pit I’mgonna go ahead and get my meat probe init I just got a thermal Works dotpulling right to center part of the flatand you can feel when you go in you wantto go about half way down and we’resitting on about 150 degrees internalafter 8 hours of cooking that’s rightwhere I expected it to be at this pointso I’m going right back to the rackoriented the exact same way it’s goingto run my probe wire right out the doorand at this point I could turn the heatup some I’m gonna crank it up to 250degrees and we’re gonna let it finishout right there when this brisket hitsabout 202 it’s gonna be ready to comeoff all right it’s been a little overeight hours I’ve had this brisketwrapped on the pellet grill you can seeit’s finally hit 200 degrees internal noI haven’t messed with this brisket theentire time it’s been wrapped I put iton at 11:00 p.m. last night wrapped itafter eight hours another eight littlebit over eight hours in the wrap so it’sbeen 16 total hours and then I am gonnaverify with my thermal pin just to makesure it’s feeling right oh man that’slike butter like butter look at that 200I know this point in salt oh yeah 205that’s perfect it feels good picking itup that paper did its job I’m gonna setit in a dry cooler I’m gonna put a lidon it and I want it to hang out for aminimum of an hour I want to let it gotwo hours then I’m gonna unwrap it sliceit up and you know I got to try itit’s been a long cook on this low andslow brisket but I know it’s gonna begoodso after this two hour rest in thecooler it’s finally time see how ourbrisket turned out about to run out ofdaylight again but I got to get thisbrisket unwrapped let’s start untuckingthe sideshmm this is the moment of truth when youpull one out and let’s just see what itlooks like look at that beautiful barkI mean it’s sitting in this paper itabsorbs all that moisture this got alittle jiggle to it that’s what you wantto see that brisket that means it’sloose so let’s pick it up move it offthe paper set it on my pan here I canget this out of the way paper did itsjob it protected that brisket but it letit make this bark on it so now let’sslice this dude up see how it turns outfirst I’ll take the tip off see if it’sgot smoke green y’all tell me I can’tsee oh yeah that is beautiful rightthere so it cut it into some nice flatpieces about 1/4 inch thick that’s howyou want a brisket flat slice and pullone out here see if it’s tender I meanlook at thatthat’s a clapper right there Jack stillscreaming hot I see it smoking is itgonna pull apartthat’s the pull test ha ha ha that pullsperfect now this is a pellet brisketwith the smoked green bark on theoutside just like a stick burner how’sit tastethat tastes like money whoo even thatfat on the bottom that’s delicious it’scutting perfect full of juice we’ll getback here as we go through the flat whenyou get back to this point we startgetting into some of that point up underthe flat that’s where all that juice isin it now to get the burnt ends I’mgoing to cut them off this in weed thislittle Ridge that we trimmed out welllay that over come back and I can cut itinto cubes make some delicious littlemorsels of Boerne in that’s big enoughto half right there I can get somedoubles out of it you don’t think thatburnt ends got some juice to it look atthat I got to try that mmm my goodnessthat melts in your mouth right therethat’s the fattiness of that CA Bbrisket now for these fatty slices youwant to turn the brisket we’re going tocome back across the grain here there’sanother good burn in peace on the edgeis true Bernie ends this didn’t knowfake burnt ends here and then you canslice it and sticker as thin as you wanton the point I’m going to about the samewidth as the slices so you get some ofthat fattiness knife glides rightthrough it that’s beautifulyou know I’m gonna try that point it’sreally my favorite part of the brisketI’ll tell you what low and slow and thepellet grill takes a long time but manis it worth it hey thanks for checkingus out today at how to barbecue right ifyou like what we’re doing subscribe toour Channel you can find us on FacebookInstagram Twitter and at the end of theweek shell and I’ll talk about thisbrisket all the other delicious stuffwe’re cooking on our weekly podcasty’all can give that a listen too we’llsee y’all next time it’s time to eatsome brisket tell you what man pelletgrill it’s no joke on the brisket if yougive it time that’s what I’m talkingabout bark smoke green fatty brisket Icall that delicious mmm good Oh realgood