I used Mustard for a binder and Killer Hogs TX Brisket Rub. In at midnight at 200. I “wrapped” my brisket at 165 (9 am), using an aluminum pan, poured beef broth and the rendered tallow that was in the smoker along with the brisket and covered with foil. Bump up to 250 and Pulled at 205 (11am) and let rest in the oven for 2 hours (1pm;We skipped breakfast so we were very hungry haha). Had Blues Hog Original BBQ Sauce to dip.
Used B&B Mesquite Pellets (I’m from Texas)
Had a water pan on the center of the main rack and the brisket directly above it on the top rack.
Total Time = 13 Hours (9 Hours Smoke; 2 Hours to temp; 2 Hours Rest)
“After dozens of briskets on my pellet smoker this is what I’ve dialed in to.
It’s surprisingly similar to your approach with a few minor differences.
Pretty awesome to see how similar they are 🙂
3 parts each coarse kosher salt / coarse ground black pepper. 1 part garlic powder (ratio – more or less depending on brisket size). Clean brisket (remove hard white fat) around noon – rub all over. Put on sheet pan and cover lightly with seran wrap and put in fridge.
Around 11pm (give or take) put on smoker at 200 degrees fat side down (point facing the side the smoke is coming from). Use super smoke.
Around 8/9am check the bark – should be really nice and solid. Wrap in butcher paper. Put it back on fat side down again. Crank smoker up to 250-275 depending on brisket size and when you want it done by. It’ll likely be done around noon depending on size.
Pull off smoker when internal is at least 203 in the middle of the flat I sometimes wait till 205 or higher depending on how the probe feels. Points usually around 208-210. Probe feel is most important. It should go in with absolutely no resistance. Like a hot probe going into softened butter.
Rest as long as possible. If you want to hold longer put it in a cooler covered in towels. Keep it in the paper while it rests. Alternatively I’ve been preheating my oven to its lowest temp (175) putting the (still wrapped) brisket in there on a sheet tray and then turning off the oven. Monitor the temp. If it gets too low you can turn the oven back on for a short bit. I aim for a 5 hour rest.
Definitely Cut around 145-150 Definitely use super smoke overnight Ideal slice temp 145-150 Don’t let it stay at or below 140 for long.”
2 Comments
This looks absolutely exquisite, great job!
Gratefully followed Minute-Cat-823’s process!
I used Mustard for a binder and Killer Hogs TX Brisket Rub. In at midnight at 200. I “wrapped” my brisket at 165 (9 am), using an aluminum pan, poured beef broth and the rendered tallow that was in the smoker along with the brisket and covered with foil. Bump up to 250 and Pulled at 205 (11am) and let rest in the oven for 2 hours (1pm;We skipped breakfast so we were very hungry haha). Had Blues Hog Original BBQ Sauce to dip.
Used B&B Mesquite Pellets (I’m from Texas)
Had a water pan on the center of the main rack and the brisket directly above it on the top rack.
Total Time = 13 Hours (9 Hours Smoke; 2 Hours to temp; 2 Hours Rest)
“After dozens of briskets on my pellet smoker this is what I’ve dialed in to.
It’s surprisingly similar to your approach with a few minor differences.
Pretty awesome to see how similar they are 🙂
3 parts each coarse kosher salt / coarse ground black pepper. 1 part garlic powder (ratio – more or less depending on brisket size). Clean brisket (remove hard white fat) around noon – rub all over. Put on sheet pan and cover lightly with seran wrap and put in fridge.
Around 11pm (give or take) put on smoker at 200 degrees fat side down (point facing the side the smoke is coming from). Use super smoke.
Around 8/9am check the bark – should be really nice and solid. Wrap in butcher paper. Put it back on fat side down again. Crank smoker up to 250-275 depending on brisket size and when you want it done by. It’ll likely be done around noon depending on size.
Pull off smoker when internal is at least 203 in the middle of the flat I sometimes wait till 205 or higher depending on how the probe feels. Points usually around 208-210. Probe feel is most important. It should go in with absolutely no resistance. Like a hot probe going into softened butter.
Rest as long as possible. If you want to hold longer put it in a cooler covered in towels. Keep it in the paper while it rests. Alternatively I’ve been preheating my oven to its lowest temp (175) putting the (still wrapped) brisket in there on a sheet tray and then turning off the oven. Monitor the temp. If it gets too low you can turn the oven back on for a short bit. I aim for a 5 hour rest.
Definitely Cut around 145-150 Definitely use super smoke overnight Ideal slice temp 145-150 Don’t let it stay at or below 140 for long.”
– u/Minute-Cat-823