Smoked Brisket on the Maverick 850 Pellet Grill

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Ingredients/Supplies:
Brisket (we went with a 10-pound option)
Salt and pepper
Rubber gloves
Paper towels
Cutting board
Carving knife/electric trimmer
Butcher paper/a towel/a cooler
Pitts & Spitts Maverick 850 Pellet Grill

Instructions:

  1. Grab your rubber gloves and your chilled brisket (from the fridge, for easier cutting).
  2. Pat it dry after taking it out of its packaging, then place it on your cutting board.
  3. 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.
  4. Season it generously with salt and pepper.
  5. 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!

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