1 to 2 teaspoons cayenne pepper, depending on the spice level you prefer.4 tablespoons coarsely ground black pepper.
Room temperature meat is optimal for smoking.
MINIMUM REST TIME FOR BRISKET PRO
Pro tip:Take the brisket out of the refrigerator 45 to 60 minutes before placing it on the grill. The recipe here is a blend of all these ideas on preparing and resting the meat. Either way, you want to rest your smoked brisket to allow the juices to absorb back into the meat. These all work and are a matter of preference.Īnother debate is whether to allow the cooked brisket to simply rest on a cutting board before slicing or to wrap it completely in foil, then a towel, and stow it away in a cooler for a couple of hours before slicing. Others simply apply a dry rub right before putting the beef brisket on the grill. Others inject the meat with a saline and seasoning solution. Some grill masters and home chefs swear by brining or marinating the meat overnight. There are many debates on the best way to prepare a brisket for smoking on a pellet grill. To set up your pellet grill you simply plug it in, fill the pellet hopper, turn on the grill to establish a flame for a few minutes, set the correct temperature, and preheat the grill with the top closed. Many pellet grills do not have a water bowl because the pellets do contain some moisture. Because smoking a brisket takes a long time, the steady release of pellets through an auger means that you are not stuck tending to the grill all day to make sure it has enough wood chips or water, like other types of grills or smokers. These pellets are dispensed over time to ensure a constant source of heat and smoke. Pellet grills are fueled by pellets made from a variety of different wood sources. Ask your butcher to trim all but a 1/4 inch thick layer of the fat for best results. Pro tip: It is recommended that some of the fat cap be trimmed so that the smoke can penetrate the entire roast. The fat cap and the center strip of fat help to keep the meat moist during smoking. There is another visible strip of fat running through the center of the muscle. The yield is worth purchasing the entire cut.īeef brisket can also be purchased either trimmed or untrimmed of the fat layer on top. A whole brisket is what you might want for your pellet smoker. However, it is commonly sold as either the flat cut or the point cut. This results in a quite tasty cooked protein.īrisket is a large muscle that has two distinct portions or cuts. Brisket is abundantly rich in fat and collagen. This is a particularly tough cut of beef that lends itself perfectly to low and slow cooking on a pellet grill. The brisket portion of beef is cut from the underside of the steer located near the chest or breast area.
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