Hot and Fast Beef Brisket
Hot and Fast Beef Brisket
Choose a Brisket
Opt for a USDA Prime brisket. It has enough marbling for a juicy and tender brisket which will hold up well during a long cook.
Trimming the Fat Cap on a Brisket
A whole packer cut brisket usually comes with a sizeable fat cap that needs to be trimmed. Most of the edible fat on a whole brisket is intramuscular. The cap is full ofreally dense white fat that isn’t tasty or healthy to eat. Also, too much fat on the surface prevents a nice bark from forming. Some of the meat needs to be trimmed as well so the brisket cooks evenly during the process. If this is yourfirst time cookingbrisket, we recommend asking the butcher at the store to do it for you. They’ve been doing it for years and will save you the risk of ruining an expensive cut of meat.
- 15 To 17 Lbs. Whole Packer Cut Brisket, Fat Cap Trimmed
- ¼ Cup Kosher Salt
- ¼ Cup Coarse Black Pepper
- 2 Tbsp Celery Seed Powder
- 2 Tbsp Rosemary
- ½ Cup Beef Broth
- Aluminum foil
- Meat temperature probe
- Turn on your Country Smokers Pellet Grill and set to SMOKE. Once the pellets in the burn pot have been lit, turn up the temperature to 300°F.
- Place the brisket on a cutting board. Combine the salt, black pepper, celery seed powder, and rosemary in a spice shaker. Mix well.
- Spread the rub all over the brisket, coating all sides evenly. Massage the rub into the meat to get it to stick.
- Place the brisket in the middle of the grill fat side down and close the lid.
- Cook until the brisket reaches 165°F internal temperature or when you are satisfied with the formation of your bark. This should take about 2 hours.
- While wearing gloves, remove the brisket and place on a cutting board.
- Wrap the brisket tightly in aluminum foil. Before sealing, you may pour about ¼ cup of beef broth on the bottom for additional moisture.
- Place the wrapped brisket back on the grill and cook until you can slide a probe into the brisket with little to no effort. This can be anywhere from 195°F to 205°F. Do your first check after 1 hour of putting it back on the grill. If it is not done, check every half hour or so.
- Carefully remove the brisket from the grill while wearing gloves. While still wrapped in foil, open it a little to vent for 15 minutes. This will let any steam out. Then seal the opening, wrap the brisket in a towel, and let it rest in a cooler for 1 hour.
- Slice the brisket against the grain (the lines of muscle fibers in the meat). If you cannot tell where the grain is, slice a small chunk from the corner edge and see where the grain lies. If the fibers are up and down, you are cutting against the grain. If they are side to side, you are cutting with the grain and will need to adjust the angle of your cut.