Get ready for mouthwatering flavor with our Green Mountain Grill smoked brisket recipe. Learn how to create the perfect smoky, tender brisket at home.
Course
Main Course
Prep Time4hours
Cook Time10hours
Servings12
Ingredients
1whole beef brisket10-12 pounds
2cupsof your favorite BBQ rub
1cuphickory and cherry wood pellets
Aluminum foil
For the Rub:
1/4cupbrown sugar
2tablespoonskosher salt
2tablespoonsblack pepper
1tablespoonsmoked paprika
1tablespoongarlic powder
1tablespoononion powder
1teaspooncayenne pepper
Instructions
Prep Like a Pitmaster
Prep the Brisket: Start by trimming excess fat from the brisket, leaving about 1/4 inch. Pat it dry with paper towels, ensuring a spa-day level of dryness.
Season that Beauty: In a bowl, mix together all the rub ingredients. Liberally coat the brisket on all sides with the rub, pressing it in to create a flavorful crust. Let it marinate in the fridge for at least 4 hours or, even better, overnight.
Fire Up the Flavor
Fire Up the Grill: Preheat your Green Mountain Grill to a smokin' 225°F. Add a mix of hickory and cherry wood pellets for that perfect flavor combo.
Smoke 'Em If You Got 'Em: Place the seasoned brisket on the grill grates, fat side up. Close the lid and let the smoky dance begin. Don't forget to insert a meat thermometer into the thickest part of the brisket.
Texas Crutch Tango
Wrap City: Once the brisket hits an internal temperature of around 160°F (usually after 5-6 hours), it's Texas Crutch time. Carefully wrap the brisket in a couple of layers of aluminum foil, ensuring a snug fit. This locks in the moisture and accelerates that tenderness.
The Grand Finale
Finish Line: Let that brisket keep grooving until it hits the magical 203°F internally. It's like hitting the jackpot! This may take another 4-6 hours, so grab a cold one and enjoy the smoky aroma.
Rest and Revel: Remove the brisket from the grill and resist the temptation to dive right in. Let it rest for at least 30 minutes; this gives the juices time to redistribute, ensuring a juicy bite every time.