Sometimes we want to see what happens when we let it run the entire time; start to finish, with no wrap. I’ll tell you: this recipe is a home run and, while very similar to the Texas style recipe, can be one of the easiest “overnight cooks” you’ll do! I love making this recipe for my family and friends because, without fail, one of them will start sopping up the juices after I slice the brisket because they just can’t get enough of it!
Ingredients
- A 10-12 pound full packer brisket
- ½ cup of kosher salt
- ½ cup of crushed black pepper
- 4 tbsp garlic powder
- 4 tbsp onion powder
- Worcestershire sauce
- Pink butcher paper
Instructions
- You’ll want to start by trimming your brisket
- To me, this was the most daunting part of the whole process when I smoked my first brisket
- Trim around the entire brisket leaving about ¼ inch of fat on it
- Make sure it isn’t boxy or have sharp edges; you will want this brisket to be rounded/aerodynamic (I learned that from Aaron Franklin)
- Next, take your seasoning and rub it all over the entire brisket; make sure to work it in with your hand
- Now that the seasoning is set, place it back in your refrigerator and start your pellet grill
- Set your grill to 250 degrees
- Once the grill is set, place your brisket with the fat cap UP
- Put the cap down if you prefer, but I’ve found more success with it up
- Place thermometer into the thickest part and let it roll until 203 internal temp
- When it reaches 203, remove from grill:
- Place on butcher paper
- Spritz it with straight worcestershire sauce
- Wrap it tightly with the butcher paper
- Wrap it tightly in two towels
- Place in a cooler for three-six hours
- Yes, I said six hours – the longer you can let this rest, the better it’ll be
- When it’s time to slice and service, remember to go AGAINST the grain
- Don’t ruin all your hard work by slicing this incorrectly!
