Smoked Beef Brisket on a Pellet Grill

Steps

1. Trim the brisket fat cap, leaving about ¼ inch of fat, and remove excess hard fat.
2. Leave the thick fat vein between the point and flat intact; it can be removed later when slicing.
3. Season the brisket with salt (adjust amount based on whether the rub contains salt).
4. Coat the brisket with yellow mustard or Worcestershire sauce to help the rub adhere.
5. Apply the dry rub evenly over the brisket.
6. Optional: chill uncovered on a wire rack in the fridge for 12-24 hours to let the seasoning set.
7. Preheat the pellet grill to 225-250°F (110-120°C).
8. Place the brisket fat-side up on the grill and smoke for about 6 hours, until internal temperature reaches 165-170°F (75-80°C) and a bark forms.
9. Remove the brisket and wrap tightly in butcher paper or foil.
10. Return the wrapped brisket to the smoker (or a 225-250°F/110-120°C oven) and cook until internal temperature reaches 200-205°F (95-98°C), about 6-7 hours.
11. Let the wrapped brisket rest on the counter for 10-20 minutes to release steam.
12. Place the brisket in a cooler or a 145-170°F (65-80°C) oven to rest for 2-3 hours.
13. Unwrap, slice against the grain, and serve with barbecue sauce and sides.