Smoked Brisket on a Pellet Grill
Directions
- 1Trim the brisket.
- 2Season the bottom side of the brisket lightly with Meat Church Holy Gospel seasoning.
- 3Season the top side of the brisket thickly with Meat Church Holy Gospel seasoning.
- 4Add 16 mesh pepper to the brisket.
- 5Let the brisket sweat out.
- 6Fire up the Traeger to 225 degrees F in the evening.
- 7Insert a meter probe into the brisket.
- 8Cook the brisket overnight for 11 hours without spritzing.
- 9Once the brisket reaches about 174 degrees F, place it in an aluminum pan.
- 10Add 3 cups of beef broth to the pan.
- 11Add beef tallow (renderings from trimmed fat) over the top of the brisket.
- 12Cover the pan and return it to the Traeger.
- 13Increase the Traeger temperature to 275 degrees F.
- 14Cook for about 3 more hours until the brisket reaches approximately 205 degrees F.
- 15Rest the brisket for 2 to 3 hours.
Ingredients
- 1 brisket
- Meat Church Holy Gospel seasoning
- 16 mesh pepper
- 3 cups beef broth
- beef tallow
Equipment
pellet grillTraegermeter probealuminum pan
Tips
- Season the bottom side of the brisket lighter than the top side.
- Use coarse mesh pepper for better bark development.
- Do not spritz the brisket during the overnight cook.
- Rest the brisket for 2 to 3 hours after cooking.
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