Having too many rubs will make it too salty. If you do plan to save the drippings, only use one rub on the bottom (fat side) of the brisket.Save brisket drippings for marinades or an "au jus" dipping sauce.Bevel the edges of the brisket so there isn’t any fraying and edges don’t dry.Trim fat cap (on the bottom) a quarter to a half an inch of fat.Tip: Save pieces for making carne asada.The colder the brisket is the easier it will be to trim.A good knife is sharp and should feel comfortable in your hand from a weight standpoint.Know your butcher - befriend your butcher.The more fold you get, the more tender the meat is likely to be. Try folding the two ends of the brisket together. A full packer will include both the point and the flat. It’s recommended to get a full packer to cook.When the spices and caramelizing layers come in contact with the smoke, the bark begins to turn a very dark color. The majority of the rub will remain on the surface and infuse with the layers forming there. Only some elements of the rub itself (like salt) will penetrate the surface of the meat and take some of the flavor with it. Simply put, the natural sugars in the meat form a crust underneath your spice rub. The same thing happens at low temperatures over time when you smoke brisket or any kind of meat. When you sear meat at high temperatures, the natural sugars in the meat caramelize within minutes. Smoked brisket gets its signature bark because of the Maillard reaction which is known for explaining how seared meat gets its signature look and taste. If it does not, give the meat a bit more time despite the temperature reading. In addition to the temperature, the probe should insert into the meat as easily a it would butter. The probe should insert into the cut like it would in room temperature butter which usually happens between 200 and 205 degrees Fahrenheit in the flat. To know if your smoked brisket is done, simply insert your probe. This handy device will prevent you from overcooking or undercooking your brisket because of its dual sensors and MEATER app where you can monitor your meat from the comfort of your couch. Our most recommended product for determining if your brisket is done is by using the wireless meat thermometer, the MEATER probe. Remove the brisket off the grill and let rest for at least an hour. Place the wrapped brisket back on the grill and continue cooking until the internal temperature reaches 200 degrees Fahrenheit. Remove brisket from the grill and wrap in butcher paper or foil. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160 degrees Fahrenheit. Set your pellet grill to 225 degrees Fahrenheit and preheat, lid closed, for 15 minutes. One of the most fun aspects of pellet grilling is experimenting with smoke flavors - like apple, oak, or maple.Ĭoat brisket liberally with Traeger Beef Rub, wrap brisket in plastic wrap and place in the refrigerator for 12-24 hours. Smoking a Brisket on a Pellet Grill is one of the easiest ways to cook your brisket at a steady temperature while also infusing natural smoke flavor.
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