As Needed, Pit Boss Chop House Steak Rub
1, 10 to 12 lb Whole Beef Brisket
For this easy brisket recipe, we stripped it down to the essentials: Beef and a flavorful rub. With just two ingredients and a pellet grill, all you have to do is trim the brisket, apply the rub, and pop it into your grill. 7-8 hours later you’ll have yourself a juicy and tender brisket you and your family will love.
When trimming a brisket, you want about ¼ of an inch of fat on the fat cap. Too much fat will prevent smoke from penetrating into your meat and a good bark from forming. Too little fat and your meat will dry out.
The Stall is the period when your brisket starts to permeate moisture, causing a stall in the cooking process. You’ll know you’re in The Stall when you reach a point where the internal temperature of the brisket will either increase at a much slower pace than earlier in the cooking process, or it will just seem to stand still. To limit the time of The Stall, you can wrap your brisket in foil or butcher paper once it reaches the stall and leave it wrapped until the meat is probe tender. Be sure to include a little bit of beef stock or Worcestershire sauce in your wrap for extra moisture and flavor.
Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
This recipe uses Pit Boss Chop House Steak Rub.
When choosing a brisket, opt for Choice or Prime for the best quality meat.