Brisket on a pellet Smoker 

By Andy Cooks

Ingredients

Instructions

1. The day before, trim excess fat from the brisket so the top is smooth, leaving a fat cap about 6 mm (¼ inch) thick and a compact shape. Save the trimmings.
2. Mix the salt and pepper in a small bowl. Rub one side of the brisket with half the mustard, season it heavily with half the salt and pepper mix, then turn it over and repeat on the other side, including the edges.
3. Place the brisket on a wire rack over a tray and refrigerate uncovered overnight.
4. On the next day, preheat the pellet smoker to 110°C (225°F). Place the brisket in the centre, fat side up.
5. Smoke until the internal temperature reaches 73°C (165°F), about 5 to 8 hours depending on thickness.
6. Take the brisket out, rub the outside with the beef tallow, and wrap tightly in several layers of butcher's paper.
7. Return it to the smoker and cook until the internal temperature reaches 96°C (205°F) and the meat feels like soft butter when probed, about 3 to 5 hours.
8. Rest the brisket in a 50°C (122°F) oven with the fan off, or wrap it in clean tea towels and place it in a cooler (esky) for 6 to 8 hours.
9. Unwrap the brisket onto a clean board and slice into 10 mm (⅜ inch) thick slices.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

Beef