In today's video, I'm showing you my recipe for how you can nail your pellet grill smoked brisket EVERY TIME! Just by doing a few things! Now, this method is not just limited to pellet grills, I have had great success with my smoked brisket on a variety of cookers, but it seems as if a lot of beginners are starting out on pellet grills, and they often are intimidated, or struggle with smoking brisket. Never fear though, with this guide I run you through the time, the seasoning, the cook, the wrap, everything that you need to know to nail your smoked brisket again and again. Smoking brisket isn't hard, and there's no reason to be scared. So crack a cold one, and follow along. This a longer video, but I wanted to ensure I covered everything so someone who has never smoked a brisket before can absolutely NAIL it the very first time!

Look below for this full recipe. Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!

LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): https://www.sucklebusters.com/bbq-rub...

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Full Recipe:

| Ingredients |

-A whole packer brisket
-Coarse black pepper
-Tailgaters BBQ Party Rub

| Instructions |

Prep:

1. Trim your brisket per the directions in the video.

2. Season your brisket liberally with coarse black pepper, and Tailgater's BBQ Party Rub.

| Cooking |

1. Set your smoker for 300°F

2. Put your brisket on the smoker, and allow the brisket to smoke for 3-4 hours undisturbed.

3. After 3-4 hours, it's time to check the bark. You want a deep, dark color, and most importantly you want your rub to be set. I often find that I'm wrapping after the evaporative cooling is close to being done, which is typically 170-180° F. But this can very, which is why it's so important to go by color and looks instead of temps.

4. Once your brisket is ready to wrap, wrap it per the instructions on the video.

5. After the brisket has been wrapped for an hour, I usually insert a leave in style thermometer in the thickest center part of the flat, and I set an alarm for 210°F. This doesn't mean the brisket will be done at this time, it's just when I start checking for tenderness.

6. Once the brisket hits 210° F, it's time to start checking for tenderness. The prove should glide into the meat like warm butter, and when you slowly pull the thermometer out, there should be no resistance or "grabbing" of the probe. This may take some time to get a feel for, but practice makes perfect when it comes to nailing your smoked briskets, and in my opinion, overcooked it better than undercooked when it comes to brisket.

7. Once your brisket is tender, remove the brisket from the smoker and let it rest open on the counter for 15 minutes. No more, no less. This allows the bark to reset itself from being in the wrap.

8. After the 15 minutes is up, wrap the brisket back up, and allow it rest for 1-2+ hours, or ideally down to 14-145° F.

9. After the brisket has rested, slice, eat, and enjoy!! Congrats, you just learned how to nail your smoked brisket every time!

*Links for everything I use down below*

-----The stuff I use:-----

-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rub...

-Livia's Seasoning: https://amzn.to/43OYzbT

-Granulated Garlic: https://amzn.to/3IZrQrl

-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

-16 mesh black pepper: https://amzn.to/2ZfLLQ4

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Shun Chefs Knife: https://amzn.to/3RN5zB7

-Disposable Cutting Boards: https://amzn.to/2UWLwY8

-Fat Separator: https://amzn.to/3oWRgdG

-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=...

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

-Cooking Racks: https://amzn.to/3gu68xb

Some of these links may be affiliate links, these just help support my channel at no extra cost to you

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