Brisket

Ingredients

• 1 whole beef brisket, 10-12 pounds, untrimmed
• Yellow mustard (for binding)
• Beef rub (store-bought or homemade)
• 1/4 cup coarse black pepper
• 1/4 cup kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• Wood pellets (mesquite, oak, or hickory for a robust flavor)

Instructions

1. Preheat the Pellet Smoker:
   • Preheat your pellet smoker to 225°F (107°C). Ensure that you have enough wood pellets loaded to maintain a consistent smoke throughout the cooking process.
2. Trim and prep the Brisket
   • Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This fat cap helps baste the meat during the cooking process. Pat the brisket dry with paper towels.
3. Apply the Mustard Binder:
   • Brush a thin layer of yellow mustard over the entire brisket. This serves as a binder for the rub and adds a subtle tang without affecting the final taste.
4. Prepare the Beef Rub:
   • In a bowl, mix together the coarse black pepper, kosher salt, garlic powder, onion powder, and paprika to create a beef rub. Adjust the quantities to suit your taste preferences.
5. Apply the Beef Rub:
   • Generously sprinkle the beef rub over the mustard-coated brisket, ensuring even coverage on all sides. Press the rub into the meat to create a flavorful crust.
6. Let the Brisket Rest:
   • Allow the seasoned brisket to rest at room temperature for about 30 minutes. This allows the rub to adhere to the meat and the brisket to come to room temperature for more even cooking.
7. Smoke the Brisket:
   • Place the brisket on the preheated pellet smoker, fat side up. Insert a meat probe into the thickest part of the meat.
8. Maintain Consistent Temperature:
   • Smoke the brisket at 225°F until the internal temperature reaches approximately 200-205°F (93-96°C). This slow cooking process can take anywhere from 10 to 14 hours, depending on the size and thickness of the brisket.
9. Optional Wrap in Foil:
   • Around the halfway point (when the internal temperature is about 160°F or 71°C), you may choose to wrap the brisket in foil. This helps speed up the cooking process and retains moisture.
10. Rest the Brisket:
    • Once the brisket reaches the desired temperature, remove it from the pellet smoker and wrap it in foil. Allow it to rest for at least 1 hour before slicing. This resting period helps the juices redistribute, ensuring a moist and flavorful brisket.
11. Slice and Serve:
    • Slice the brisket against the grain into pencil-width slices. Serve with your favorite barbecue sauce or as is, letting the smoky flavor and perfectly seasoned crust shine.

This pellet smoker brisket recipe promises a smoky, flavorful, and perfectly cooked result that's sure to impress. Enjoy the process of slow smoking, and savor the rich taste of a well-prepared brisket that's perfect for any barbecue or special occasion.