The Brisk It Brisket

Ingredients

Main Ingredients

  • 1 packer brisket (typically 10-15lbs)
  • 1 cup apple juice

Rub & Seasoning

  • 1/2 cup Kosher salt
  • 1/2 cup Black pepper

Barbecue Sauce

  • 1 cup of your favorite barbecue sauce

Equipment

  • spray bottle (optional)
  • butcher paper
  • aluminum foil

The Brisk It Brisket

By: Brisk It Culinary Team

The Brisk It Brisket
Prep Time

20 min

Cook Time

10 hrs

Rest Time

60 min

Serving Size

8

Difficulty

Intermediate

Pellet Flavor

Hickory

The brisket is unquestionably the holy grail of traditional American barbecue, and why we named our company after this dish. The classic smoked brisket is the perfect combination of delicious smokey flavor, tender, juicy texture, and a test of your barbecue abilities. Smoking a brisket can be full of challenges: they are naturally full of tough connective tissue that must be slowly broken down via precise slow cooking to produce a gelatinous texture. But be careful, for if you cook the brisket too long, you will quickly dry out the meat. This makes smoking a brisket a deceptively delicate process.  However, with a Brisk It grill, InnoGrill automated cooking, and this recipe, delivering a killer brisket doesn't have to be difficult!

Directions

Step 1

Start with a full packer brisket and trim off any excess fat that is remaining on the brisket. For best results, leave about ¼ inch layer of fat when trimming. Carefully remove silver skin with a sharp knife.

Step 2

Season the brisket liberally on both sides with an equal mix of kosher salt and black pepper.

Step 3

Preheat grill to 225°F with the lid closed. Ensure that the pellet hopper is fully filled with pellets - you will need them!

Step 4

Once the grill reaches a stable temperature at 225°F, place the brisket with the fat side down on the grill. Place the probe into the fattest part of brisket to monitor the meat temperature using your Brisk It app. Continue to cook for approx. 5-7 hours, or until internal temperature reaches 160°F.

Optionally, to help retain moisture, you can place the apple juice in a spray bottle and spray the brisket once an hour starting at the 4 hour mark.

Step 5

Once the internal temperature reaches 160°F, remove the brisket from the grill and wrap in unwaxed butcher paper. Overlap two sheets of butcher paper to create one wide sheet and place the brisket in the center to wrap. You may also use aluminum foil, which will retain more moisture, but may soften the exterior bark.

Step 6

Set the grill temperature to 250°F. Place wrapped brisket back in the grill with fat side down and insert probe to the fattest side of the brisket. Continue to cook the brisket for approximately 4-5 hours, or until internal temperature reaches 203°F.

Step 7

When the brisket reaches internal temperature of 203°F, remove from the grill and place the wrapped brisket in a dry, empty cooler with the lid on to rest for at least 60 minutes. If you do not have a cooler readily available, you may also rest the brisket on the counter.

Step 8

Remove the brisket from the butcher paper. Place the brisket on a cutting board and slice against the grain in ¼ inch slices. Set the barbecue sauce on the side as a dip. Enjoy!

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