The holy grail of the pellet grill. A full packer brisket smoked overnight until the bark is dark and peppery and themeat slices like butter. This is the one you build up to.
Ingredients
- 1 whole packer brisket (12-14 lbs)
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tbsp garlic powder
- Yellow mustard (binder)
- Butcher paper (for wrapping)
Instructions
- Trim the brisket, leaving about 1/4 inch of fat cap. Coat with a thin layer of mustard.
- Mix the pepper, salt, and garlic powder and apply an even, heavy rub.
- Preheat the pellet grill to 225°F and place the brisket fat-side up.
- Smoke until the bark is set and the internal temperature reaches 165°F (6-8 hours).
- Wrap tightly in butcher paper and continue until it probes tender at 203°F (3-4 more hours).
- Rest, wrapped, in a cooler for at least 1 hour.
- Slice against the grain, separating the flat from the point.
Nutrition
Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 7076mgPotassium: 49mgFiber: 0.4gSugar: 0.1gVitamin C: 0.05mgCalcium: 8mgIron: 0.3mg