Made my second brisket last weekend for the Super Bowl using a 16lb Prime cut from Costco. Trimmed it down to about 13 lbs and seasoned it Friday night.
Put it on the pellet grill Friday at 7:30 a.m. at 200°F while we drove from Austin to Houston. Got back around 6:30 p.m. and bumped the temp to 225°F.
Foil-boated it around midnight and cranked the grill to 275°F. The flat and point were both feeling probe tender when the flat hit 200°F.
Pulled it and let it rest until it dropped to 155°F, then moved it into a turkey roaster. The roaster ran a little hot at first and climbed to 171°F while I took a 4 hour nap, but I got it dialed back in and held it at 150°F.
Total cook was about 20 hours with a 12 hour rest. Came out amazing super tender but still held its structure way better than my last one. I used HEB post oak pellets and they rock. One thing I wish I did was trim more of the fat of the fat cap but still was amazing.
by Friendly_Molasses532
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