In this video we will show you how to make a TENDER, JUICY SMOKED BRISKET smoked on a Pellet Grill paired with a HOMEMADE BBQ SAUCE using our El Yucateco Black Label! Learn how to properly smoke a brisket from start to finish! This brisket recipe is perfect for beginners and will teach you all you need to know! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
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Ingredients Needed for this recipe:
– Brisket Flat (I used a Choice Grade 7 Lb Brisket Flat)
– FOR THE RUB: 1/4 cup course kosher salt, 1/4 cup course black pepper, 1/4 cup dehydrated garlic, 1/4 cup dehydrated onion, 1 teaspoon smoked paprika.
– FOR THE SAUCE: 1 cup of ketchup, 1/4 cup Worcestershire sauce, 1/4 cup brown sugar, 1/4 cup ground black pepper, 2 teaspoons apple cider vinegar, 2 oz of El Yucateco Black Label Sauce!
Instructions:
Always wash your hands before prepping any food recipe!
RUB: Combine above listed Rub ingredients into a bowl and mix together well.
HOMEMADE BBQ SAUCE: Combine above listed ingredients into a small pot, stir well and heat it on low heat for a few minutes stirring occasionally to combine ingredients well. This can be reheated and served warm or cold later when serving.
BRISKET: Start by unpackaging your brisket and placing it on a cutting board. I like to place some parchment paper underneath the board for easier cleanup and less chance of contamination. Trim the bottom (fat side) of the brisket down to roughly 1/4 inch of fat, this is plenty of fat for rendering but not too much. Trim the top area of the brisket by removing as much of the hard fats and silver skin as possible without too much waste. This top area needs to be as clean as possible for the rub to have a surface that it can stick to. It will not stick to fat or silver skin. The rub is where a LOT of flavor will come from in the end so this is important. Apply Rub generously and pat it in as shown in video and allow it to sit for a few minutes to adhere to the meat.
COOKING: Pre-heat your smoker to 275 degrees Fahrenheit. Place brisket on cooker and place temperature monitoring probe in the thickest part of the brisket flat. Allow the brisket to cook and take on smoke until the bark is set. You can tell when the bark is set as it doesn’t move when you touch it. This bark will typically be set right around the time the meat “stalls” which is usually between 160-170 degrees Fahrenheit internal temperature. The “stall” is the point and time when the meat begins to release moisture, this process can take time and the meat will cease to rise in temperature for quite some time as it goes through this process. Once the bark is set well, wrap the brisket in a single layer of tin foil and enclose some Worcestershire sauce into the foil pack as well to help generate steam and flavor quickly. Wrapping the brisket will help combat the stall and also tenderize the brisket which will ensure a juicy tender result! Once wrapped, place back on the cooker and place the meat probe back in. The last phase of the cooking process is determining when the brisket is done. Typically, briskets will break down and become tender between 200-205 degrees Fahrenheit but every piece of meat is different. Begin checking tenderness around 195 degrees with a secondary temp probe and monitor closely. Mine was done at 204 degrees but just keep probing until the meat probe feels like it’s going into peanut butter or slightly softened butter. Once you feel that, remove the brisket from the cooker (leaving in foil) and place into a cooler wrapped in towels but venting the cooler so it’s not closed all the way. This will prevent the brisket from continuing to cook but allow it to rest and absorb the juices in the foil. Rest for 1-2 hours, open foil and drain the gravy (IT’S DELICIOUS!) then place the brisket onto a cutting board and close against the grain as shown in video. Brisket slices are typically as thick as a pencil but that’s your preference. Serve with the homemade BBQ sauce and ENJOY!!!
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