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Texas Style Brisket on the Pellet Smoker

Prep Time 1 hour
Cook Time 10 hours
Resting Time 2 hours
Total Time 13 hours

Ingredients
  

  • 1/4 Cup Kosher Salt, Course
  • 1/4 Cup Black Pepper, Course
  • 4 Tbsp Yellow Mustard
  • 1/2 Cup Apple Cider Vinegar
  • 1 Each Whole, untrimmed beef brisket

Instructions
 

  • Preheat your smoker to 275 degrees.
  • Place a water pan as close as possible to the heat source of your smoker and fill with water.
  • Trim your brisket of all excess fat, leaving a 1/4" coverage across the top "fat cap" of brisket. Remove excess fat from deckel area. Trim excess chunks of fat and silver skin from bottom side.
  • Rub the brisket all over with the yellow mustard.
  • Mix the kosher salt and black pepper and coat your brisket in an even, liberal coating. If more seasoning is needed, mix the kosher salt and black pepper in a 1:1 ratio, by volume.
  • Place the brisket on the smoker in the best location on your smoker, avoiding laying it directly over the heat source, if possible.
  • Roughly every 30 minutes, spray your brisket with the apple cider vinegar mixed with equal parts water.
  • Let the brisket cook until the internal temperature reaches 155-165 degrees, or until the internal temperature slows or stops rising.
  • Wrap the brisket tightly in un-waxed butcher paper.
  • Continue cooking the brisket until an internal temperature of 195-200 degrees is achieved, or a probe or fork easily pieces the meat when poked.
  • Once proper cooking doneness is achieved, remove from smoker and place in an empty cooler to rest and allow the internal temperature to slowly lower to a manageable temperature. Between 1-3 hours of rest time is recommended.
  • After proper rest period is achieved, unwrap and drain off any excess drippings and save for future use.
  • Slice the meat against the grain, changing directions as the point and flat muscles begin to overlap.