Master the art of Z Grill smoked brisket with our expert recipe. Elevate your BBQ game and impress your guests with delicious, juicy flavors.
Course
Main Course
Prep Time20minutes
Cook Time10hours
Servings12
Ingredients
10-12poundwhole beef brisket
¼cupkosher salt
¼cupfreshly ground black pepper
2tablespoonspaprika
1tablespoongarlic powder
1tablespoononion powder
1tablespooncayenne pepperadjust to your spice preference
Wood pelletshickory or oak recommended
Instructions
The Prep
Start by trimming any excess fat from the brisket, leaving about ¼ inch of fat on top. This helps the rub penetrate the meat better.
In a mixing bowl, combine kosher salt, black pepper, paprika, cayenne peppe, onion powder, and garlic powder. Mix well to create the dry rub.
Generously coat both sides of the brisket with the dry rub, ensuring even coverage. Massage it in, so that rub and meat become best pals.
Wrap the seasoned brisket in plastic wrap and let it chill in the refrigerator for at least 4 hours or overnight. This gives the flavors time to mingle and get to know each other.
Firing Up the Z Grill
Fire up your Z Grill and set it to smoke mode. Let it warm up while you're getting your brisket ready to roll.
The Smoke Show
Once your Z Grill is smokin' hot (pun intended), place the brisket directly on the grill grates, fat side up. This is where the magic begins!
Add your choice of wood pellets (hickory or oak for that classic flavor) to the pellet hopper. Keep the smoke going, and maintain a temperature of around 225-250°F (107-121°C).
The Texas Crutch
After about 4 hours, when your brisket has a beautiful bark forming, it's time to check the temperature. You're looking for an internal temperature of about 160-170°F (71-77°C).
Lay out a large sheet of aluminum foil or butcher paper. Carefully transfer your brisket onto it, then wrap it tightly. This is the Texas Crutch, and it's going to work its magic. Put it back on the grill.
Continue smoking your wrapped brisket until it reaches an internal temperature of 200-205°F (93-96°C). This can take another 4-6 hours, depending on the size of your brisket.
Rest and Slice
Remove the brisket from the grill and let it rest, wrapped, for at least an hour. This step is crucial to allow the juices to redistribute and keep your brisket tender.