225 Smoked Beef Brisket Recipe (Green Mountain Grills Daniel Boone Pellet Smoker)


14 Pound Full Beef Brisket
4 cups beef broth
1 cup apple cider vinegar
2 Tbs dry rub of choice
1/2 cup Worcestershire Sauce.
Dry Beef Rub of choice


Wood Pellets for Smoking: Traeger Hickory (preferred) or Green Mountain Grills Premium Texas Blend



  1. Trim excess fat and silver skin off the meat side of the brisket.
  2. Trim the fat cap side to about 1/4 inch and score the remaining fat in a waffle pattern.
  3. Cover the fat cap side with rub of choice.
  4. Inject with mixture of: 2 cups beef broth, 1/2 cup apple cider vinegar, 1 Tbs dry rub of choice, 1/4 cup Worcestershire Sauce.
  5. Cover meat side with dry rub of choice.
  6. Cover in pan with foil and refrigerate overnight.
  7. The day of the cook, take out of the refrigerator, remove foil covering and allow to sit at room temperature for 1 hour.
  8. Smoke fat side up at 225° F. for 2 hours.
  9. Turn fat side down, insert meat probe into side of the fattest part of the meat.
  10. Continue to cook at 225° F., till the meat is 190° F.
  11. Texas Cheat, the brisket in Butcher’s Paper, make 1/2 batch of the injection mixture and cover the brisket with it in the paper and close the paper, so the liquid stays in.
  12. Continue to cook at 225° F., till internal temp is 195° F. – 202° F. and very tender to poke with the meat probe. The meat probe should not feel any resistance at all when inserted.
  13. Remove from grill.
  14. Still wrapped in paper, place in a warm towel lined cooler.
  15. Make another 1/2 batch of injection mixture and pour some over the top of the cooked brisket and re-close in Butcher’s Paper.
  16. Close the cooler and let the brisket rest in the cooler for 2 hours.
  17. Enjoy.
  18. Place leftovers in an airtight container with the fluid and refrigerate after the meat is cooler.
  19. Leftovers may also be frozen.


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