Join us and Camp Chef to learn how to make the PERFECT smoked brisket. Don’t be intimidated! It is actually really easy and always turns out perfectly!
We are so excited to have Tori from Camp Chef here to share her extensive knowledge about who to cook the perfect smoked brisket on a pellet grill. Tori and Tom from Camp Chef actually came up to Boise and made one of these briskets for us (you can actually watch the LIVE video below) and OH MAN was it GOOD.
As you can see from the live video above, we are GIVING AWAY a pellet grill JUST for one of you guys. Just click HERE to enter. You can get extra entries by inviting your friends to enter so share the love! Camp Chef is choosing a winner March 15, 2017 at 10:00 AM MST, so be sure to enter before then!
Ok, Tori, take it away!
Hey all! This is Tori from Camp Chef. We recently joined up with Erica and Emily to cook up a huge, delicious brisket. Needless to say, it was a great day.
When you imagine trying to cook the perfect brisket, unless you’re a professional pit master, you probably feel a bit overwhelmed. It seems like there are a million ways to ruin a brisket, and only one way to do it right.
But the truth is, anyone can do it. There’s no magic sauce, no secret incantation—all you need is a reliable SmokePro pellet grill and a good rub.
Before we get started with the step-by-step process, I wanted to point out one important thing. As with any cut of meat, it’s vital to cook brisket according to internal temperature rather than the amount of time that has passed. You should estimate the entire cooking process to take 10-15 hours, but this will vary. To be safe, just keep an eye on the internal temperature.
Okay, now let’s get to the smoking!
- 1 Full Brisket 10-15 Lbs
- Camp Chef All-Purpose Seasoning
- Choose a brisket that feels flexible when you pick it up. This means it is well-marbled. If it’s stiff, there isn’t enough fat in it.
- Rinse and pat dry the brisket.
- Trim the fat cap (the thick layer of fat that covers one side of the brisket) down to ¼-½ inch. Trim down any other fat around the brisket that looks too thick.
- Remove the silver skin from the bottom by scoring it and peeling it off with a paper towel.
- Rinse and pat dry the brisket again.
- Preheat your pellet grill to 225° F or Hi Smoke.
- Coat the meat in your favorite rub until it is covered on all sides but not caked. We love our Camp Chef All Purpose Seasoning for cooking brisket.
- When the grill has reached temp, get your brisket on there. Stick the meat probe into the middle of the point (the thicker part of the brisket).
- Smoke the brisket until it has reached an internal temperature of 160° F (this usually takes about 8 hours, but just watch your meat thermometer).
- Remove the brisket and wrap it completely in aluminum foil. Place back on the grill.
- Continue cooking until the internal temperature reaches 190° F-200° F. This normally takes another 2-4 hours.
- Remove from the grill and let it rest in an empty cooler or an oven (no heat), still covered with foil. The brisket should rest for at least 30 minutes, up to 2 hours.
- Carve the brisket into ¼-inch slices, cutting against the grain of the meat. Then, enjoy the smoky deliciousness of your perfect brisket.
- Pellet Grill
Ready to try cooking the perfect brisket for yourself this weekend? Get the gear you need to make it happen—check out Camp Chef’s SmokePro pellet grills today.