Ingredients:

  • 13 lb whole packer brisket, USDA Choice or Prime
  • 0.5 cup coarse black pepper (16-mesh)
  • 0.5 cup kosher salt
  • 2 tbsp granulated garlic
  • 1 tbsp Lawry’s seasoned salt
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tbsp beef tallow

Instructions:

  1. Trim the brisket while it is ice-cold. Remove the deckle (the hard fat between the point and flat). Trim the fat cap down to a uniform 1/4 inch and round off any sharp corners to ensure aerodynamic airflow.
  2. Combine the coarse black pepper, kosher salt, granulated garlic, and Lawry’s seasoned salt. Apply the rub liberally to all sides of the brisket until fully coated.
  3. Preheat your pellet grill to 225°F using oak or hickory pellets. Place the brisket on the grates, fat side up (or down depending on your grill's manufacturer recommendation for heat source location).
  4. Mix the apple cider vinegar and water in a spray bottle. After 3 hours of smoking, spritz the meat every 60 minutes when the edges look dry to maintain moisture and build bark.
  5. When the internal temperature reaches approximately 165°F and the bark is set (the 'stall'), lay out pink butcher paper. Paint the paper with beef tallow, wrap the brisket tightly, and return it to the grill.
  6. Continue cooking until the internal temperature reaches 203°F in the thickest part of the flat and the thermometer probes 'like butter.' Remove from heat and rest in an insulated cooler for at least 2 hours before slicing against the grain.