If you have a 2nd shelf that is large enough to hold a brisket I prefer to place it there to get the brisket a little further away from the heat source that is directly in the middle.Ī lot of folks prefer smoking meat side up. Place the brisket fat side up in the pellet grill.
For best results allow the seasoning to adhere overnight in your refrigerator. Holy Cow is primarily salt & pepper, so it is a very Texas BBQ rub.Īllow the seasoning to adhere at least 30 minutes. In this video we seasoned 2:1 with our Holy Cow & Holy Gospel. Immediately season the brisket to your liking. This will act as a binder and assist your seasoning in sticking all over throughout the cook. Slather your brisket all over with mustard or worcestershire sauce. Grind your trim into ground meat for burgers etc. You can see my trimming method to maximize perfect slices in this How to Trim a Brisket video. We used Meat Church pellets in this video which is a blend of oak and hickory. Prepare your pellet grill to a temperature of 200 with oak, mesquite, hickory or pecan. 1 T, yellow mustard or worcestershire sauce for a binder (we used The W Sauce in the video above).
1 T, Meat Church Holy Gospel (optional).2 T, Meat Church Holy Cow (sub salt & pepper).1 15 - 18 lb full packer brisket, trimmed.We are going to go with a low and slow smoke to help us obtain a beautiful bark then slowly increase the temperature to render out the fat and get to the final desired tenderness. You can use any pellet smoker you desire.
In this recipe we are going to smoke a traditional Texas BBQ joint fat side up brisket on the 2nd shelf of our Traeger Timberline XL. This recipe shows you a way to get a super juicy brisket with an amazing bark when using a pellet grill. There are a lot of ways to smoke a brisket.
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