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.
WHAT YOU'LL LOVE
- Splitting the injection liquid into two uses stretches one mixed batch to season the meat from the inside and, later, moisten the wrap — no need to mix a second batch mid-cook
- Using the same injection liquid as a binder for the rub means the outside of the brisket carries the same flavor as the inside, instead of introducing a separate binder like mustard or oil
- Waiting until the seasoning looks wet on the surface before it goes on the grill confirms it's had enough contact time, rather than guessing based on the clock
- Layering two sheets of foil in a criss-crossed X shape gives a stronger, more leak-resistant wrap for the liquid poured over the brisket than a single sheet folded over itself
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
Recipe FAQ
Why split the injection liquid into two portions instead of using it all at once?
Setting aside half before injecting means one mixed batch does double duty the rest doesn't need remixing later, it's just poured over the brisket once it's wrapped partway through the cook.
Why use the leftover injection liquid as a binder for the rub instead of mustard or oil?
Coating the surface in the same liquid used for injection ties the outside seasoning to the same flavor already working through the inside of the brisket, rather than introducing an unrelated binder.
How do I know the brisket is properly seasoned and ready for the grill?
Look for the rub to appear wet on the surface that visual cue means the seasoning has had enough contact time with the meat's moisture, rather than relying on a fixed number of minutes.
Why lay two sheets of foil in a criss-crossed X instead of one folded sheet?
Crossing two sheets in different directions creates a stronger seal once the reserved liquid is poured over the brisket, reducing the chance of a leak that a single folded sheet might not fully contain.
What internal temperature should the brisket actually reach?
This recipe finishes it once it passes 205°F and is very tender, well above the USDA minimum of 145°F for whole-muscle beef. That higher target is what breaks down the connective tissue for slicing, not a food safety requirement it clears the safety bar many hours before the cook is actually done.
How indoor-friendly is this recipe?
1 out of 5 this is a 9-hour cook built entirely around a pellet grill's low, steady wood smoke. An oven can render the brisket tender, but you'll lose the bark and smoke flavor this recipe is built around.
Recipe Highlights
Dual-purpose injection liquid: One batch seasons the interior and moistens the later wrap.
Injection liquid as binder: Ties the surface seasoning to the same flavor working inside.
Wet-surface seasoning check: A visual cue instead of a fixed prep time.
Criss-crossed foil wrap: Creates a stronger seal than a single folded sheet.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1102
- Carbs
- 1 grams
- Protein
- 67 grams
- Fat
- 90 grams
- Sodium
- 2933 milligrams
