Pellet Smoker Brisket

Trim the fat off of the brisket. Make sure there is only approximately 1/4 inch of fat in the fat cap.

24 hours prior to starting the cooktime for the meat, marinate the brisket. Here is the recipe to the marinade that I recommend. We like to store it in a brine bag.

Preheat the smoker to 225 degrees fahrenheit. Take the brisket out, dry off using paper towel. Cover the brisket with a layer of Yellow Mustard. Put a thick layer of Traeger's Prime Rib so that you no longer can see the meat. 

Put the meat on the smoker. In addition to the meat, put a metal disposable pan filled with water. The water will help keep the meat moist while it cooks.

Let the brisket cook until it hits an internal temperature of 175 degrees fahrenheit. We recommend an internal thermometer. For ease of use, there are many of bluetooth options that will send alerts to your phone.

Once the meat reaches 175 degrees. The meat will stall out around 155 to 165 degrees. It will very slowly move up over the course of multiple hours. Remove from the smoker and wrap the meat in pink butcher paper. Top the brisket with 1 c. of beef broth and finish wrapping it up.

Place the brisket back on the smoker until it reaches an internal temperature of 205 degrees fahrenheit. 

Remove the brisket from the smoker, turn off the smoker. Put the brisket in a cooler for approximately 2 to 3 hours. This allows the meat to have the juices redistribute and rest.

Slice the brisket against the grain. Serve and Enjoy! 

If the meat is done before you need it, you can keep it in the cooler for an extra hour. Or you can slice the meat and store in a disposable metal pan. Add a small layer of beef broth and cover with foil. You can then reheat the pan in the smoker at 200 degrees until the meat is approximately 120 degrees.