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A traditional Texas-style brisket smoked low and slow on a pellet grill. This method utilizes an overnight smoke at a low temperature to develop a deep bark and incredible juiciness without the need for constant fire management.
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Trim brisket and render fat trimmings into tallow. → Season heavily with pepper and BBQ rubs, then let sit. → Smoke at 200°F overnight (approx. 12 hours) until bark forms. → Wrap in butcher paper with tallow and finish at 250°F until probe tender. → Rest for a minimum of 4 hours before slicing against the grain.
Trim brisket and render fat trimmings into tallow. → Season heavily with pepper and BBQ rubs, then let sit. → Smoke at 200°F overnight (approx. 12 hours) until bark forms. → Wrap in butcher paper with tallow and finish at 250°F until probe tender. → Rest for a minimum of 4 hours before slicing against the grain.
A traditional Texas-style brisket smoked low and slow on a pellet grill. This method utilizes an overnight smoke at a low temperature to develop a deep bark and incredible juiciness without the need for constant fire management.
Prepare the brisket by trimming excess fat and shaping it for even airflow. Save the fat trimmings to render into beef tallow.
Place the fat trimmings in a pan inside the smoker to render down into liquid beef tallow throughout the cooking process.
Apply The W Sauce (Worcestershire) all over the brisket as a binder for the seasonings.
Apply a base layer of 16 mesh coarse black pepper first to help catch smoke and build bark.
Apply a heavy layer of Holy Cow BBQ rub, followed by a light dusting of Holy Gospel. Let the seasoned meat sweat for 20-30 minutes.
Cooking fat-side up is recommended for traditional Texas style, allowing the fat to render over the meat.
Using the middle shelf of the pellet grill provides better convection and avoids direct heat from the bottom.
Do not skip the long rest; it is essential for the juices to redistribute and for the meat to become tender.
Tallow can be used to re-moisten the bark and enrich the flavor during the wrapping and resting stages.
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