SMOKED BRISKET

It’s easier than you think to get a perfectly cooked, flavorful, tender, and fall-apart brisket when you try this smoked brisket recipe on a Z Grills pellet grill.

 

INGREDIENTS

  • 1 15 lb brisket

Brisket Baste:

  • 1 cup beer
  • 1/4 cup apple cider vinegar
  • 1/4 cup beef stock
  • 5 tbsp butter, melted

Brisket Rub:

  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp paprika
  • 2 tbsp chili powder
  • 2 tbsp kosher salt
  • 2 tbsp coarse ground black pepper
  • 1 tbsp brown sugar

 

INSTRUCTIONS

  1. Set the temperature to 225 °Fand preheat, lid closed, for 10 minutes.
  2. In a small bowl, mix together garlic powder, onion powder, paprika, chili pepper, kosher salt, and pepper.
  3. Rub the seasonings on all sidesof the brisket.
  4. Place the brisket on the grill grate, fat side down.
  5. Cook the brisket until it reaches an internal temperature of 160 °F(about 3 to 4 hours).
  6. When brisket reaches an internal temperature of 160 °F, remove it from the grill.
  7. Double wrap the meat in aluminum foil and add the beef broth to the foil packet.
  8. Return brisket to the grill grate and cook until it reaches an internal temperature of 204 °F(about 3 hours more).
  9. Once finished, remove the brisket from the grill, unwrap from foil and let it rest for 15 minutes.
  10. Cut against the grain and serve. Enjoy!

2 comments


  • Ronald Daugherty

    I double the brown sugar, and use sparkling cider instead of the beer. Leave wrapped and let it rest a couple of hours in a cooler. It’s awesome. I’ve fixed four since July of 2021 this method and everyone has loved it


  • Sharon Rimsza

    This was very good. Instructions left out brown sugar. Recommend taking off a little of the fat on bottom. Leave 1/4” – 1/2” of fat on the bottom. Internal temp of 160 is medium for beef. I believe 204 with baste may be a little too done. I would also consider horseradish as a side for dipping. Otherwise… yum!


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