Smoked Brisket
Low and slow smoked BBQ brisket
Equipment
- Pellet grill or equivalent smoker
- Smoke tube (optional)
Ingredients
- 1 layer Kosher salt
- 1 layer Black pepper 16 mesh
- 1 layer Garlic granulated
Instructions
- Dry brine the brisket with an even coating of kosher salt
- Place the brisket on uncovered tray in the fridge for 24 to 48 hours
- Remove the brisket and season liberally with pepper and granulated garlic
- Set smoker to 250 degrees
- Fill the smoke tube with pellets and ignite until flaming, for 10 minutes. (optional)
- Blow out flame and transfer the smoke tube to the pellet grill. (optional)
- Place the brisket fat side down with the thickest part (the point) towards the heat source
- Smoke at 250 degrees
- After 3 to 4 hours start spritzing with 50% apple cider vinegar and 50% water solution
- Continue spraying every hour until internal temp measures 170°
- Pull off brisket at 170° and wrap tightly with butcher paper or foil
- Return brisket to the smoker and continue to smoke at 250 degrees
- Remove the brisket when the internal temperature measures 203 degrees (or is probe tender*)
- Allow the brisket to cool for at least 1 hour before slicing
Notes
*probe tender means that when a temperature probe is inserted into the brisket, it goes in and out smoothly. Like a knife through room temperature butter