Pellet Grill Brisket with Amazing Bark
Meat Church BBQ cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added nutrition.
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A masterclass in achieving a deep, flavorful bark on a brisket using a pellet grill. This method focuses on proper trimming, seasoning, and temperature control to deliver a competition-style result at home.
- Time
- 12 hours 30 minutes
- Equipment
- Grill
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
Steps
Trim the brisket by removing the hard fat, excess surface fat, and silver skin to ensure even cooking and better bark formation.
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.
Preheat your pellet grill to 225°F (107 °C) (107°C (225 °F)) using high-quality wood pellets for optimal smoke flavor.
Place the brisket on the grill grate and smoke until the internal temperature reaches approximately 165°F (74 °C) (74°C (165 °F)) and a dark, set bark has formed.
Wrap the brisket in butcher paper to retain moisture and continue cooking until the internal temperature reaches 200°F (93 °C)-205°F (93°C (199 °F)-96°C) or until the meat is probe tender.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 1126
- Protein
- 77 g
- Carbs
- 8 g
- Fat
- 86 g
- Fiber
- 1 g
Where the calories come from
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