How to Make Brisket on a Pellet Smoker

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ingredients: BRISKET BEEF BROTH INJECTION MIX BRISKET RUB

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TRIM FAT FROM BRISKET

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MIX BROTH & INJECTION MIX

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INJECT ALL OVER BRISKET

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GET OUT YOUR BRISKET RUBS! HERE ARE OUR FAVORITES!

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COAT ALL SIDES OF BRISKET WITH RUBS

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[{"selector":"#anim-1e0a9f98-888f-4315-9fab-ea976b45d5be","keyframes":{"opacity":[0,1]},"delay":150,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] PAT RUB INTO BRISKET - THEN COVER & REFRIGERATE OVERNIGHT Learn more

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PLACE BRISKET SKIN SIDE UP & SMOKE AT 225º FOR 45 MIN PER POUND

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REMOVE BRISKET AT 205º INTERNAL TEMP. WRAP & REST FOR 2 HOURS.

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DIG IN!

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