Chef Tom shows you how to make juicy and tender brisket! He teaches you how to trim and inject the meat for maximum flavor, then rub it down and slow smoke for an unforgettable meal.
Pellet Joe Brisket
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
30 minutes
Cook Time
9 hours
Calories
1102
Chef Tom shows you how to trim and then inject a whole packer brisket. Then he rubs it down and slow smokes it to perfection.
Ingredients
-
12 lb whole packer brisket
- 1 cup beef stock
-
2 tbsp Butcher BBQ Prime Dust
-
1 tbsp Flavolcano Smoky Red Pepper Hot Sauce
-
3/4 cup Jacobson Salt Co. Kosher Sea Salt
-
1/2 cup Jacobsen Salt Co. Tellicherry Black Peppercorns, coarsely ground
- 1/4 cup cumin seeds, toasted, ground
For the injection:
For the rub:
Directions
- Preheat your Kamado Joe Pellet Joe to 250° F.
- Trim the fat cap completely off of the point muscle. Trim the fat down to 1/4” thickness over the flat muscle. Trim any excessive or hard fat from the all surfaces of the brisket.
- Mix the beef stock, Butchers’s BBQ Prime Dust and Flavolcano in a marinade shaker. Shake well to dissolve the powder. Pour off 1/2 cup of the liquid into a separate container and reserve for the wrap.
- Using a marinade injector, inject the flat muscle in a grid pattern.
- Use the injection liquid to coat the surface of the brisket as a binder for your seasoning.
- Combine the Jacobson Salt Co. Kosher Sea Salt, Jacobsen Salt Co. Tellicherry Black Peppercorns and ground cumin. Mix to combine. Season the brisket on all sides. Rest until the seasoning looks wet on the surface.
- Place the brisket on the Pellet Joe. Smoke until a dark reddish-brown bark is formed, about 8 hours. Remove from the grill.
Lay out two long sheets of foil, one on top of the other, with the foil going in different directions. It should look like a large X.
- Pour the reserved injection liquid over the brisket, then wrap tightly in the two sheets of foil. Return the brisket to the grill.
- Continue cooking until the internal temperature of the brisket passes 205° F and is very tender. The meat should offer little resistance when probed with a thermometer.
- Remove the brisket from the Pellet Joe. Rest, wrapped in foil, for at least 30 minutes before slicing.
Recipe Note
You might also enjoy: Smoked Beef Tallow Brisket
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 1102
Amount/Serving
% Daily Value
- Carbs
- 1.5 grams
- Protein
- 67 grams
- Fat
- 90 grams
- Sodium
- 2933 milligrams
