Try this Culinary Lion recipe for Pellet Grill Brisket to get a true Texas taste. A well-balanced spice rub complements the naturally delicious and perfectly smoked beef brisket.
Ingredients: 1 whole beef brisket 12-14 pounds. 1/4 cup coarse ground black pepper. 1/4 cup kosher salt. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon ground cumin. 1 tablespoon chili powder. 1 tablespoon cayenne pepper. Wood pellets for pellet grill.
Instructions: Trim excess fat from the brisket, leaving a 1/4-inch layer. In a bowl, combine black pepper, kosher salt, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, ensuring even coverage on all sides. Allow it to sit at room temperature for at least 30 minutes. Preheat your pellet grill to 225F 107C using your preferred wood pellets. Hickory or oak works well for a traditional Texas flavor. Place the brisket on the grill grates, fat side up, and smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 200F 93C for the perfect tenderness. During the smoking process, periodically spritz the brisket with water or apple cider vinegar to keep it moist. Once done, remove the brisket from the grill and let it rest for at least 30 minutes before slicing. Slice against the grain and serve the delicious Texas-style pellet-grilled brisket.
Prep Time: 30 minutes
Cook Time: 1.5 hours per pound
fr. thomas reeves
