Kansas-Style Beef Brisket (Modified), Green Mountain Grills Daniel Boone Recipe


10 Pound Full Beef Brisket
Beef Rub of Choice
Apple Juice (In a sprayer bottle and a cup of it separated for later use.)

Wood Pellets: Traeger Hickory preferred, Green Mountain Grills Premium Texas Blend Pellets may also be used.


  1. Cut off silver skin, trim the fat cap to 1/4 inch and score in 3/8 inch squares like a waffle.  Also, trim any other fat on the meat side, to be mostly cut off and score if needed.
  2. Coat the brisket with your rub of choice.
  3. Refrigerate covered overnight.
  4. Warm the pellet smoker to 165° F. and put the brisket in fat side up.
  5. Smoke for 4 hours and spritz with apple juice every hour.
  6. Turn over and smoke for 2 more hours.  No need to spritz from this point forward.
  7. Increase the grill temperature to 200° F., turn the brisket fat side up, insert the meat probe and cook till the meat temperature reaches 165° F. (74° C).
  8. Wrap the brisket in foil and add 1 cup of apple juice.
  9. Increase the grill temperature to 225° F. and cook till the meat temperature reaches 195° F.
  10. Line a cooler with newspaper or a towel, and place the brisket into the cooler for 90 minutes.
  11. Enjoy!

(This recipe is inspired by the “Kansas-Style Beef Brisket” Recipe in the Green Mountain Grills Recipe Book.)


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