Simple & Sensational Brisket

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!


  • 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


  • 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!


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