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We’re taking everyone’s favorite BBQ dish, brisket, and infusing it with our signature wood-fired flavor. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.
2 Tablespoon garlic powder
2 Tablespoon onion powder
2 Tablespoon paprika
2 Teaspoon chile powder
1/3 Cup Jacobsen Salt or kosher salt
1/3 Cup coarse ground black pepper, divided
1 (12-14 lb) whole packer brisket, trimmed
1 1/2 Cup beef broth
225 ˚F
2 Tablespoon garlic powder
2 Tablespoon onion powder
2 Tablespoon paprika
2 Teaspoon chile powder
1/3 Cup Jacobsen Salt or kosher salt
1/3 Cup coarse ground black pepper, divided
1 (12-14 lb) whole packer brisket, trimmed
160 ˚F
1 1/2 Cup beef broth
204 ˚F
Learn how to smoke a brisket. This guide will teach you how to trim, season, smoke, wrap, temp, rest, and then cut a brisket on a wood-pellet grill.
The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.