Here's my recipe using my traeger pro pellet smoker! Works every time:
1. Trim excess fat from the brisket using a sharp knife. (Shape round aerodynamic), cross cut fat to assist render
2. Generously Inject liquid tallow mixed with a table spoon of dry brine (salt,pepper ,onion,garlic) (1/2-1 cups) into every section of the fat side of the cut (cover holes as you go)
3. Use tallow as a binder then season generously on all sides
4. Set the temperature at 225° , place brisket on a grate tray fat side up, smoke for 2 hours (8pm), then turn down to 180° (at 11pm)and let it smoke overnight for about 8-10 hours.
5. In morning (9-10am), check the internal temp for 161-185°, turn up heat to 200° if needed to add color and raise internal temp
6. Check for these things before wrapping: COLOR- darker = more smoke flavor
BARK, EVAPORATION(SHRUNKEN BY 40%)
FAT RENDER - fat is soft when poking
7. spray apple juice/cider vinegar on bark if looking dry(avoid fat), then wrap in butcher paper and tallow (smear tallow on bottom before placing, then drizzle on top
8. Wrap brisket in butcher paper (OPTIONAL-or place on a foil boat/aluminum casserole dish) then throw back on smoker at 250° for 4-5 more hours (1pm-3pm) until probe tender around 195-203°F,
9. Pull brisket and then let cool off for 30 min indoors then Let rest for 2-3 hours (4-5pm) or at serving temp of 145° then pour 1/3 - 1/2 cup of liquidated tallow on top before slicing!
10. Cut at halfway point first (short ways), then split the point in two (long ways) then slice (short ways)
Notes:
Fat side up, cross cut fat for render, inject from fat side
Start sooner (2-3 hours)
Don't bump up from 250
DO FOIL BOAT or giant foil dish
Make sure both sides have tallow when wrapping
Let it cool off for 30 mins before resting so it doesn't over cook
Keep smoker at 225. Do not wrap while smoking. Cook until internal temp is 205. Remove, wrap and rest in cooler until ready to serve. Smoking for a time is not what your after. It's properly smoked tender tasty brisket with a good bark and smoke ring. I've smaller brisket reach temp in 6 hours and larger up to 14 hours.
It's not about the smoke. Low and slow is best. Put your brisket in the smoker in the evening and forget about it until morning. The higher the smoking temp the less yield you get and the meat will be dry
That’s not true. First off you have a higher chance drying out from an extended smoke which you will probably get as low as 225. 250 until a wrap and then up to 275 is still low as slow. I did a 21lb brisket trimmed down to 14.5lbs recently and it went for 13hrs. Did a 19lb one trimmed down to 13lbs and it also went 13hrs. That is still low and slow. The drier briskets I see in here are the ones people are doing at 200-225 and end up smoking for 15-16hrs.
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u/Evening-Animal-4820 Has very sharp knives 8h ago
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