Cooking a USDA brisket on a Pellet Grill is something that people sometimes struggle with. But with a good quality USDA brisket such as this beaut from Tom Hixsons you are starting out with the easiest briskets to cook. I do love cooking with a UK grass fed brisket, but often they are very variable, and it's not easy for most to get a result like I have.

I went very simple with a Texas style brisket using 50/50 sea salt/coarse black pepper giving it a nice even coat. I then loaded up the Green Mountain Grills pellet smoker with fruitwood blend pellets and started cooking at 140c which is called hot and fast.

I cooked for half the time with the fat cap down, but flipped it over to ensure nice even coating and a good bark. I cooked this without wrapping for 7 hours. Until it hit 94c and was wobbly and probed soft like butter. I then wrapped up and let rest for a couple of hours, before slicing and serving with bbq sauce, pickles and white bread Texas style.

Hope you enjoyed this, please check out Tom Hixsons website to pick up one of these briskets.

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#brisket #texasbrisket #pelletgrill

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