Pellet Smoker Brisket!

Smoked Brisket using a pellet Smoker.

(60 minutes per lb. average cooking time)

Season brisket 1-2 days before cooking

A digital thermometer that can be read without opening the smoker is preferred. Opening to take temperature lowers the cooking temperature and makes for a longer cooking time.

Ingredients

 Beef Brisket no trimming required

1 cup Montreal steak spice ( or you can use ½ cup salt and ½ cup black pepper mixed together)

Seasoning the brisket

Take brisket out of package and rinse with cold water. Pat dry with paper towels. Place on large baking tray.

Pour ½ cup Montreal steak spice (or salt and pepper) and rub into the meat evenly spreading over the top and sides of brisket. Flip brisket and repeat. Cover with plastic wrap and place in fridge.

Smoking the brisket

Remove brisket from fridge 4 hours before cooking leave the plastic wrap on.

Heat pellet smoker to 225F. Remove plastic wrap from brisket and place on pellet smoker rack.

Smoke until it brisket reaches internal of 160 F then reduce temperature of smoker to 200F and cook at 200 F for 3 hours cook until you reach internal temperature of 165-170 F. Remove and wrap with tin foil. Set temperature to 225F and cook until internal temperature of 195 F. Turn pellet smoker off and leave brisket in smoker for 30 minutes to rest and the let the meat relax resulting in a juicier brisket. Remove and serve.