Pellet Grill Brisket with Amazing Bark

Ingredients

• 1 Whole packer brisket (Trimmed of excess fat and silver skin)
• Meat Church Holy Gospel Rub (Or your preferred BBQ rub)
• Meat Church Holy Cow Rub (Used in combination with Holy Gospel for depth)

Steps

1. 1

   Trim the brisket by removing the hard fat, excess surface fat, and silver skin to ensure even cooking and better bark formation.

2. 2

   Season the brisket liberally on all sides with a base layer of Holy Cow rub, followed by a layer of Holy Gospel rub for a complex flavor profile.

3. 3

   Preheat your pellet grill to 225°F (107°C) using high-quality wood pellets for optimal smoke flavor.

4. 4

   Place the brisket on the grill grate and smoke until the internal temperature reaches approximately 165°F (74°C) and a dark, set bark has formed.

5. 5

   Wrap the brisket in butcher paper to retain moisture and continue cooking until the internal temperature reaches 200°F-205°F (93°C-96°C) or until the meat is probe tender.

6. 6

   Remove from the grill and allow the brisket to rest for at least 1-2 hours before slicing against the grain to serve.

Notes

Resting is the most critical step for juicy brisket; do not skip it. If you don't have butcher paper, aluminum foil can be used, though it may soften the bark slightly.

Nutrition per serving

• main
• BBQ
• smoked
• meat
• gluten-free
• pellet grill
• brisket