I tried a new method for smoking brisket on a pellet grill, and today I'm showing you that exact brisket recipe! I call this method the "ladder method" because you're essentially climbing the brisket ladder when it comes to setting the temperatures. I'm definitely not claiming to have invented this brisket smoking method, as a lot of people do this. But I think it's a great method, especially on a pellet grill, and especially if you're wondering how to smoke a brisket. What's great about this smoked brisket recipe and using a pellet grill, is it's very easy to slowly bump up the temperatures and get a really nice cook on the brisket. I also went with a homemade texas style brisket rub for this video, and I have to say, the seasoning on this smoked brisket was awesome! All in all this is a very easy brisket recipe, and it doesn't matter if you're a beginner, or have smoked a ton of briskets, I highly recommend giving this one a try! I should also mention, it doesn't matter if you're using a pellet grill/smoker, you can do this on any smoker if you manage your temps properly! Have you tried this method for smoked brisket before? Let me know in the comments!
-Buy Smokin' Pecan Shell Pellets Here: smokinpecan.com/products/peca...
-Buy The Vevor Food Warmer Here And Use Code: VVSALES for 5% off: s.vevor.com/bfQbFu
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-Brisket
-1/2 Cup Table Grind or 16 Mesh Black Pepper
-1/2 Cup Diamond Crystal Kosher Salt
-1/4 Cup Granulated Garlic
| Instructions |
Prep:
1. Trim your brisket.
2. Mix the 1/2 cup of pepper, 1/2 cup of kosher salt, and 1/4 of granulated garlic together for the seasoning, and season the brisket.
| Cooking |
1. Set the smoker temperature to 225º F, and put the brisket on smoker. Let the brisket smoke for 2 hours.
2. After 2 hours, bump the temperature up to 250º F, and continuing smoking for 2 more hours.
3. After 2 more hours at 250º F (4 hours total on the cook so far) bump the temperature up to 275º F, and let the brisket smoke another 2 hours.
4. After 2 hours at 275º (6 hours total on the cook so far) check the brisket to see if it's time to wrap. Typically for me, I like to wrap when my bark is where I want it, and that's often 170-180º F internally in the thickest part of the flat. It's important to only wrap when you bark is where you want it. For this cook, I ran 3 hours at 275º and wrapped at 180º F internally (approximately).
5. Once the bark on the smoked brisket is where you want it, wrap in butcher paper or foil per the video instructions, and put back on the smoker at 275-300º F, and continue cooking until tender.
6. Once the brisket is tender, remove from the smoker and let it rest for at least 1-2 hours (or longer if hot holding).
7. After the smoked brisket has rested, slice, eat, and enjoy your ladder method smoked brisket.
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
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