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green mountain grill smoked brisket

Green Mountain Grill Smoked Brisket

Print Recipe
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 Time 4 hours
Cook Time 10 hours
Servings 12

Ingredients

  • 1 whole beef brisket 10-12 pounds
  • 2 cups of your favorite BBQ rub
  • 1 cup hickory and cherry wood pellets
  • Aluminum foil

For the Rub:

  • ¼ cup brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

Instructions

Prep Like a Pitmaster

  • Prep the Brisket: Start by trimming excess fat from the brisket, leaving about ¼ 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.