13 Pound Beef Brisket
Beef Rub of Choice
About 4 Cups Beef Broth
Wood Pellets for Smoking: Hickory and/or Mesquite Blend
- The night before the cook:
- Trim as much fat from the brisket as reasonable, without separating the Point from the Flat.
- Cover with Beef Rub.
- Refrigerate overnight.
- Take the brisket out of the refrigerator about an hour before putting it on the pellet smoker grill.
- Warm the smoker up to 245° F.
- Smoke the brisket with the fat side up for 2 hours. Have the Flat of the brisket pointing to the cooler end of your smoker.
- Flip to fat side down, spritz with beef broth and continue at 245° F. The Flat should still point to the cooler side of your smoker.
- Continue to spritz with beef broth every hour.
- Continue to smoke at 245° F. till the internal meat temperature is 180° F.
- Spin the brisket 180°, so it gets an even cook on both ends.
- Wrap in Butcher Paper, pour 1 cup of beef broth and 1/2 Tbs. beef rub over the brisket before closing the paper shut.
- Continue to cook the brisket until the internal meat temperature is about 197° F. in the Point.
- Poke testing should result in a probe going in and out like butter.
- Use an Instant Read thermometer, to check the temperature is 197° F. or higher all over the brisket.
- Remove the brisket from the smoker still wrapped. Open the wrapping enough to pour in 2 cups of beef broth with 1 Tbs. of beef rub.
- Place into a cooler for 2 hours.