Hey guys. I’ve had my PitBoss pellet grill for a while and have done a couple pork butts, beef ribs, wings, but never brisket.
My dad picked up this cut for me to throw on the grill but I’ve read smaller cuts are generally harder to get good results with due to them drying out. Any tips or suggestions on how to tackle this to get a decent result? Thanks
by Camander36
3 Comments
I’ve never cooked a brisket so I’m probably the wrong person to answer this but I’d imagine adding plenty of beef tallow while wrapping it will help.
I just smoke it like a bigger brisket. I usually season ( S/P or your favorite rub ) it all over. I spray a light coat of Olive oil over it and let it set while I bring my Rec-Tec 340 up to temp. I cook it with fat cap up and wrap in foil when it stalls. That’s just my preference. Good luck.
Go to youtube videos