Ingredients

The following ingredients have 40 Servings
  • 1 Full Brisket (10-15 Lbs)
  • Camp Chef All-Purpose Seasoning

Instruction

  • Choose a brisket that feels flexible when you pick it up. This means it is well-marbled. If it’s stiff, there isn’t enough fat in it.
  • Rinse and pat dry the brisket.
  • Trim the fat cap (the thick layer of fat that covers one side of the brisket) down to ¼-½ inch. Trim down any other fat around the brisket that looks too thick.
  • Remove the silver skin from the bottom by scoring it and peeling it off with a paper towel.
  • Rinse and pat dry the brisket again.
  • Preheat your pellet grill to 225° F or Hi Smoke.
  • Coat the meat in your favorite rub until it is covered on all sides but not caked. We love our Camp Chef All Purpose Seasoning for cooking brisket.
  • When the grill has reached temp, get your brisket on there. Stick the meat probe into the middle of the point (the thicker part of the brisket).
  • Smoke the brisket until it has reached an internal temperature of 160° F (this usually takes about 8 hours, but just watch your meat thermometer).
  • Remove the brisket and wrap it completely in aluminum foil. Place back on the grill.
  • Continue cooking until the internal temperature reaches 190° F-200° F. This normally takes another 2-4 hours.
  • Remove from the grill and let it rest in an empty cooler or an oven (no heat), still covered with foil. The brisket should rest for at least 30 minutes, up to 2 hours.
  • Carve the brisket into ¼-inch slices, cutting against the grain of the meat. Then, enjoy the smoky deliciousness of your perfect brisket.