PGO Texas Style Beef Brisket Recipe

Beef brisket.  What's not to love about this particular cut of beef?  Other than a vegan, who does not spin in place to look for the source when the aroma of barbequed brisket permeates the air?  I, for one, am guilty!!  The smell of grilled spiced up beef brisket causes severe hunger pangs in most of the free world. Oh, by the way, the rubs may be considered an option for this particular offering.  A little salt and pepper are the only requirements.

Recommended wood pellet choices are Bear Mountain Hickory or Mesquite.  

However you choose to do brisket, just remember four things:

1.  Cook it low (temperature).

2.  Cook it slow (for smoke).

3.  Have another beer.

4.  Repeat steps one through three. 

Ingredients:

Liberal sprinkling of Rocky Mountain Bar-B-Que Rotisserie Seasoning OR the following marinade:

2 T Sea salt (or other course salt)

1 t Fresh ground pepper

1 ½ T Chili powder

1 t Ground cumin

2 t brown sugar

1 (5-6#) Beef brisket (trimmed with ¼ inch layer of fat or slightly more)

Directions:

Mix the first 5 ingredients in a small bowl. 

Rinse the brisket in cold water and dry with paper towels. 

Rub the spice mixture on both sides of the brisket.  Wrap the brisket securely in cellophane and place into the refrigerator for 6-8 hours or overnight.  If time does not permit, not to worry.  The brisket will absorb the spices during the cooking process.

Set up the pellet grill for low temperature and maximum smoke (about 225 F degrees).

Place the brisket into an appropriate sized aluminum pan, fat side up.  Place into the grill and allow it to smoke for 6 hours. Baste the brisket from time to time with the fat and juices from the pan.  When done, the brisket should be tender enough to shred with your fingers. Cooking time could be longer depending on the size of the brisket, the heat of the grill and possibly the outside temperature.

Remove the brisket from the grill and allow resting for about 15 minutes.  Transfer to a cutting board and thinly slice across the grain.  Transfer the meat to a platter then pour the pan juices directly onto the meat.  Serve immediately.

By Robert Devon, PGO (TM) Pellet Grill Outlet Contributor