Welcome to our guide on how to smoke a mouthwatering honey bourbon brisket on your pellet grill! Smoking a brisket to perfection can be a challenging process, but with the right techniques, equipment, and ingredients, you can create a delicious and tender brisket that will impress your family and friends. In this post, we will take you through the step-by-step process of smoking a honey bourbon brisket on your pellet grill, so you can achieve that perfect combination of smoky, sweet, and savory flavors. Follow along and let’s get started!
How to Smoke a Mouthwatering Honey Bourbon Brisket on Your Pellet Grill: A Guide to Perfect Brisket Smoking
Introduction
Few things can get a BBQ enthusiast’s taste buds excited like a well-smoked brisket. A properly seasoned, cooked, and sliced brisket can bring its own form of satisfaction. But have you ever thought of taking it to the next level? The amazing honey bourbon brisket on a pellet grill offers a tantalizing richness in both flavors and textures. We will walk you through each step of the process and make sure that you don’t miss a single detail.
Ingredients
- 14lb US prime brisket
- Honey granules
- Bourbon powder
- Kosher salt
- Black pepper
- Smoked paprika
Equipment
- Camp Chef Woodwind Wifi 24 pellet grill
- Victorinox knife
- Butcher paper
- Cutting board
- Hi-temp brush
- Gloves
- ThermoWorks Thermapen One
- ThermoWorks Smoke X
- ThermoWorks Thermapop
Seasoning
The recipe for the honey bourbon rub is simple, but crucial. Combine kosher salt, black pepper, smoked paprika, honey granules, and bourbon powder. If you can’t find bourbon powder or honey granules, Old Town Spice Shoppe in Missouri carries them. Slather the rub generously over the brisket, making sure to coat the entire surface. Let it season and cure overnight in the fridge.
Smoking
Set up your pellet smoker for indirect heat and heat the smoker to 250°F. Use wood pellets compatible with your pellet grill and add them to the hopper. Place your prepared brisket on the smoker grates fat-side up, and insert the ThermoWorks temperature probes to monitor both the internal temperature of the meat and the grill temperature. Smoke the brisket for 4-5 hours until the internal temperature reaches 165°F.
Wrapping
After the brisket has been smoked upside down and reached the right internal temperature, wrap it in butcher paper, creating a tight seal. Put the brisket back onto the smoker fat-side down. Continue monitoring till the brisket reaches an internal temperature of 205°F, which is the point of perfect tenderness.
Tenderizing
Once the brisket reaches 205°F, it will be time to remove it from the smoker, preserving all of the smoked goodness. Gently remove the brisket and its foil and rest it on a cutting board. Leave the brisket to rest for half an hour before slicing it across the grain to preserve its tenderness. Once done, you’re ready to serve your flavor-filled honey bourbon brisket.
Conclusion ##
Smoking a brisket to this magnitude can be intimidating, but the accuracy of the ThermoWorks temperature probes and the advice above will help you achieve an incredible result. So if you’re ready to impress your guests at your next BBQ party, go ahead and try this mouth-watering honey bourbon brisket recipe.
FAQs
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How soon in advance can the brisket be seasoned?
It is recommended to leave the brisket to season overnight in the fridge, but it cannot harm to season it up to two days before smoking it. -
Is it necessary to wrap the brisket in butcher paper?
Butcher paper is beneficial to get that perfect exterior, but you can choose to wrap it with aluminum foil when you need to. -
What type of pellets should I use for smoking?
The pellets you select vary depending on the types of flavors you want. For this recipe, hickory, oak, or mesquite pellets would be an excellent choice. -
Can I use any beef grade for this recipe?
You can use any grade of beef brisket, but the higher the grade, the better the results. -
How do I store the leftovers after smoking?
Store the leftover brisket in an airtight container, refrigerate it for approximately four days, or freeze it in a freezer bag or wrapped in aluminum.
