Smoked Brisket on a Pellet Grill

840 mins
Serves 1
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Directions

  1. 1Trim the brisket.
  2. 2Trim the brisket.
  3. 3Trim the brisket.
  4. 4Season the bottom side of the brisket lightly with Meat Church Holy Gospel seasoning.
  5. 5Season the bottom side of the brisket lightly with Meat Church Holy Gospel seasoning.
  6. 6Season the bottom side of the brisket lightly with Meat Church Holy Gospel seasoning.
  7. 7Season the top side of the brisket thickly with Meat Church Holy Gospel seasoning.
  8. 8Season the top side of the brisket thickly with Meat Church Holy Gospel seasoning.
  9. 9Season the top side of the brisket thickly with Meat Church Holy Gospel seasoning.
  10. 10Add 16 mesh pepper to the brisket.
  11. 11Add 16 mesh pepper to the brisket.
  12. 12Add 16 mesh pepper to the brisket.
  13. 13Let the brisket sweat out.
  14. 14Let the brisket sweat out.
  15. 15Let the brisket sweat out.
  16. 16Fire up the Traeger to 225 degrees F in the evening.
  17. 17Fire up the Traeger to 225 degrees F in the evening.
  18. 18Fire up the Traeger to 225 degrees F in the evening.
  19. 19Insert a meter probe into the brisket.
  20. 20Insert a meter probe into the brisket.
  21. 21Insert a meter probe into the brisket.
  22. 22Cook the brisket overnight for 11 hours without spritzing.
  23. 23Cook the brisket overnight for 11 hours without spritzing.
  24. 24Cook the brisket overnight for 11 hours without spritzing.
  25. 25Once the brisket reaches about 174 degrees F, place it in an aluminum pan.
  26. 26Once the brisket reaches about 174 degrees F, place it in an aluminum pan.
  27. 27Once the brisket reaches about 174 degrees F, place it in an aluminum pan.
  28. 28Add 3 cups of beef broth to the pan.
  29. 29Add 3 cups of beef broth to the pan.
  30. 30Add 3 cups of beef broth to the pan.
  31. 31Add beef tallow (renderings from trimmed fat) over the top of the brisket.
  32. 32Add beef tallow (renderings from trimmed fat) over the top of the brisket.
  33. 33Add beef tallow (renderings from trimmed fat) over the top of the brisket.
  34. 34Cover the pan and return it to the Traeger.
  35. 35Cover the pan and return it to the Traeger.
  36. 36Cover the pan and return it to the Traeger.
  37. 37Increase the Traeger temperature to 275 degrees F.
  38. 38Increase the Traeger temperature to 275 degrees F.
  39. 39Increase the Traeger temperature to 275 degrees F.
  40. 40Cook for about 3 more hours until the brisket reaches approximately 205 degrees F.
  41. 41Cook for about 3 more hours until the brisket reaches approximately 205 degrees F.
  42. 42Cook for about 3 more hours until the brisket reaches approximately 205 degrees F.
  43. 43Rest the brisket for 2 to 3 hours.
  44. 44Rest the brisket for 2 to 3 hours.
  45. 45Rest the brisket for 2 to 3 hours.

Ingredients

  • 1 brisket
  • 1 brisket
  • 1 brisket
  • Meat Church Holy Gospel seasoning
  • Meat Church Holy Gospel seasoning
  • Meat Church Holy Gospel seasoning
  • 16 mesh pepper
  • 16 mesh pepper
  • 16 mesh pepper
  • 3 cups beef broth
  • 3 cups beef broth
  • 3 cups beef broth
  • beef tallow
  • beef tallow
  • 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.