I want to show you how I smoke a beef brisket on a pellet smoker...This is my first brisket ever smoked on a pellet grill, I was so good please believe me. That Basting sauce has changed the game, I'm using that on everything for now on.

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BASTING SAUCE:
2 cup apple cider vinegar
1 1/2 cups Worcestershire sauce
1 stick of unsalted butter
1 package Lipton Onion Soup Mix
1 cup water
Texas Pete Hot Sauce
2 tablespoons Kosher Salt
2 tablespoons Black Pepper
1 tablespoon ground chili peppers

DIRECTIONS:
1. Wash and pat dry your beef BRISKET, trim away unwanted fat from the BRISKET.
2. Add salt, pepper, Charlie Mills BBQ SEASONINGS.
3. Set your PELLET grill or smoker to 225° degrees. When temperature is reached, place your BRISKET on the rack fat side facing upwards.
4. Using a med. Size sauce pan, add all of your basting sauce ingredients and cook for 25 minutes on medium heat.
Baste your meat once every hour. 5. Using a internal thermometer, Test the temperature of the brisket...Take your meat out of the smoker When the temperature reaches 185ﾟ,Place your brisket inside a Disposable aluminum pan... Add some basting sauce and cover with aluminum foil and place back on the smoker for 1 hour.
6.Brisket is ready when the temperature reaches 200-205 degrees...let it rest for 30 mins or 1hr in a oven with the power turned off.

Enjoy!!!

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