THE PERFECT SMOKED BRISKET (ON A PELLET GRILL)

Now when it comes to smoking brisket on a pellet grill, we have a tip or two to share… These little grills are stellar when it comes to tight timeframes and getting some sleep while still laying down the jiggly brisket come dinner time!

YOU WILL NEED

• Wagyu Brisket
• Kosmo’s Q Cow Cover rub
• Black pepper
• Sea salt
• Large foil pan
• Butcher paper

THE PREP

Now, don’t let the size of this cut intimidate you – smoking a brisket can be stupid simple, if you follow the right steps. In this recipe we’ll break it down for an absolute beginner (with some pro tips for veterans as well).

Step one, trim your brisket. Remove only what you absolutely have to: hard fat, silverskin, and loose flaps that are bound to burn. That’s all you need to do. Then season with some Cow Cover, salt and black pepper. Be generous, this baby can take it.

Step two, preheating your cooker – for this one, we went low and slow for the first half of the cook. Bring the temp up to 225ºF (107ºC), then keep it there. Step three, install a foil pan underneath the grates to catch the grease. A brisket has a TON of fat, so this will make the clean up a lot easier. And that’s it – you’ve gotten the hardest part out of the way, and your brisket is already guaranteed to be a success.

THE COOK

Once your temps are holding at 225ºF (107ºC), put the brisket on the smoker. You want this to be a relaxed process for you, so peeking every 10 minutes is not an option. Instead, once the brisket is on there, you only want to check in on it every 1.5 to 2 hours.

Make sure your cooking temp is not dropping, add fuel if you need to, take a look at how the bark is developing, and close the lid back up.

Now for the next step, you’ll mainly be using your eyes. Once the bark turns a rich, mahogany red, it’s time to wrap! This might be anytime from 6 to 8 hours into the cook.

Bring the brisket off the heat and wrap it in a double layer of butcher paper (careful, it’s hot!). Then put it back on the smoker and crank the temp up to 275ºF (135ºF) for the final stretch.

Insert a thermometer probe into the thickest part of the brisket, and set the alarm for 202ºF (94ºF), and wait.

THE PAYOFF

Once you hit the target internal temperature, immediately pull the brisket off the heat.. Let it rest at room temperature for 30 minutes, loosening the wrap a little so steam can escape (but not removing it).

After 30 minutes have passed, wrap the brisket back up. Lay down two pieces of saran wrap, and wrap it in those as well. Finally, place the wrapped brisket in a cooler and let it rest for 1 hour. This will help the meat reabsorb moisture and flavor.

And once that’s done, slice and serve to your heart’s delight! The perfect, juicy, flavorful brisket you’ve ever had.

Catch you on the next recipe!