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Smoker


1 (10- to12-lb.) untrimmed or packer-cut beef brisket, fat cap trimmed to 1/4-in. thickness (try to get one that bends (tenderer) and has a white fat cap as opposed to yellow)
1/4 cup kosher salt (such as Diamond Crystal)
3 tablespoons coarsely ground black pepper
3 tablespoons chili powder
3 tablespoons garlic powder
1 1/2 tablespoons ground coriander
Hardwood pellets
Spray bottle with water

Step 1
Sprinkle all sides of brisket lightly with salt. Place brisket on a wire rack set inside a large rimmed baking sheet. Chill, uncovered, 24 hours.
Step 1a: make sure it will fit in the smoker, if it wont cut what is needed of the thin end and place the cutoff portion under the thin portion to make a more uniform thickness

Step 2
Remove brisket from refrigerator. Stir together pepper, chili powder, garlic powder, and coriander in a small bowl. Rub mixture evenly over entire surface of brisket.

Step 3
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 275°F, close lid, and preheat pellet grill 10 to 15 minutes.

Step 4
Place brisket, fat cap up, on grill grate, close lid, and grill, until meat’s surface forms a cherry mahogany colored crust, 5 to 6 hours, lightly misting with water every hour. (Spray as quickly as possible to keep too much heat from escaping.)

Step 5
Carefully remove brisket from grill (it will be hot), and wrap tightly in 2 layers of aluminum foil. Return to grill; close lid, and grill until a meat thermometer inserted in center of brisket registers 200°F to 205°F, 2 1/2 to 3 1/2 hours. Transfer to a cutting board, and let rest in foil 2 hours. Cut brisket against grain into thin slices.

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