How to cook brisket on a pellet grill smoker

 

Ingredients

Prep 45 mins + 2 hrs resting
Cook 6-9 hrs
Serves 10

2 tsp ground wattleseed

2 tbsp Blue Smoke Texan Bark Brisket Seasoning barbecue rub

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

4.5kg beef brisket, fat trimmed

Lime wedge and Blue Smoke Smokehouse Rock BBQ Sauce, to serve

Chilli Pickle Slaw

200g bag dry coleslaw mix

1 small red onion, thinly sliced

1 long red chilli, finely chopped

1 tsp poppy seeds

Sea-salt flakes and freshly ground black pepper, to season

2 tbsp apple cider vinegar

1 tbsp caster sugar

Grilled Corn

5 corn cobs, husks removed, halved

¼ cup finely chopped chives

50g butter, softened

Method

1. To make the brisket, preheat the pellet grill to 110°C. Combine the wattleseed, barbecue rub, brown sugar, paprika and garlic powder in a bowl. Sprinkle the spice mixture all over the brisket and rub it in.

2. Place the brisket on the centre grate and smoke for 3-5 hours or until the thickest part of the meat reaches an internal temperature of 65-70°C when tested with a meat thermometer. (This stage will create the bark and smoke ring.)

3. Remove the brisket from the pellet grill and wrap in a large piece of baking paper, then place in a tray and cover tightly with foil.

4. Return to the pellet grill for 3-4 hours or until the internal temperature reaches 90°C. Remove from the pellet grill, wrap in an old, clean towel and rest for 2 hours.

5. To make the slaw, combine the coleslaw mix, onion, chilli and poppy seeds in a large bowl and season to taste. Heat the vinegar and sugar in a small saucepan over a high heat until the sugar dissolves. Pour over the cabbage mixture and toss to combine, then refrigerate until required.

6. To make the corn, preheat the pellet grill to 230°C. Grill the corn for 10 minutes, turning frequently, until tender and lightly charred. Place on a serving platter. Mix half the chives into the butter, then spread on the corn and garnish with the remaining chives.

7. Slice the brisket and serve with lime wedges and barbecue sauce, with the chilli pickle slaw and grilled corn on the side.

Tip: Watch how to fire up an electric pellet grill.

Keep in mind…

• Follow manufacturer’s instructions for setting up and using your smoker or barbecue. Position on flat, clear and well-ventilated space outdoors and never leave unattended when lit.
• Before using a gas barbecue, check the gas hose - do not use it if it is crushed, kinked or cracked - and also that your LPG cylinder is in date.
• Check your local fire service about using smokers and barbecues during restrictions such as fire bans. Keep children and pets away from smokers, barbecues and gas cylinders and put matches and lighters out of children's reach.

Can’t get enough of your pellet grill smoker?

Try this recipe for sticky lemon myrtle chicken wings.

Photo credit: Jonny Valiant.