Brisket (we went with a 10-pound option)
Salt and pepper
Carving knife/electric trimmer
Butcher paper/a towel/a cooler
Pitts & Spitts Maverick 850 Pellet Grill
- Grab your rubber gloves and your chilled brisket (from the fridge, for easier cutting).
- Pat it dry after taking it out of its packaging, then place it on your cutting board.
- Trim off the parts that are going to come off anyway or that people won’t eat (and save these pieces to grind into venison or pork sausage). Also leave about a 1/4 of an inch of fat on the back to cook and render.
- Season it generously with salt and pepper.
- Place it on your Pitts & Spitts overnight, cooking at 240° (looking for the brisket to reach a temperature of 195-200°). In the morning, let it rest and get down to 180° then wrap it and put it in a cooler for a few more hours. After that, it should be at about 130°, so put it back on the Pitts & Spitts for an hour at 180°, while it’s still wrapped in its paper/in order to get it up to 140-145°. Finally, you can cut it up and eat it up!