Boring Brisket Tips for the Average Dude 🔶 TRIMMING Don’t obsess over making it perfect. Remove any hard fat and thin loose pieces, round off sharp corners, and leave roughly ¼ inch of fat on the fat cap. 🔶 BINDER + SEASONING Any binder works. I used Dijon mustard. Season generously on every side. My mix was 40% kosher salt, 40% coarse black pepper and 20% garlic powder. Rest it in the fridge for 1 to 24 hours before smoking. I rested mine for 8 hours. 🔶 CHOOSE THE RIGHT WOOD People who don’t eat much BBQ may find hickory or mesquite too strong. Apple, cherry or a balanced blend will give you a lighter smoke flavour. I used @Bearmountain BBQ gourmet blend pellets. It is America’s Original BBQ Pellet and uses all-natural hardwood with no fillers, binders or additives. 🔶 USE A RAISED RACK Place the brisket on a raised wire rack set inside a rimmed sheet pan. The rack lets smoke reach every side while the tray catches the grease. Pellet grills aren’t open wood-fire smokers. They have an auger, fan and electrical components, so keeping grease and buildup out of the grill can help it last longer. Position the thickest part of the brisket, called the point, closer to the heat source. Keep the thinner flat farther away so it doesn’t cook too quickly. 🔶 START LOW OVERNIGHT Put the brisket on at 11 PM at 180°F. At 7 AM, increase the smoker to 250°F. This gives you a large buffer before supper instead of frantically checking a brisket while everyone stares at you. 🔶 WRAP WHEN THE BARK IS READY Foil and butcher paper both work. Wait until the bark is dark and set before wrapping. Don’t automatically wrap at 165°F just because a recipe told you to. 🔶 FINISH + REST Start checking around 200°F and pull it when the probe slides into the meat with very little resistance. When possible, rest the brisket for at least 2 hours in a warm oven or insulated cooler before slicing. No time to rest? Serve one slice at a time instead of cutting the entire brisket at once. This keeps more juice inside the remaining meat. #Brisket #Barbecue #BearMountainBBQPartner
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