chef's brisket

INGREDIENTS


  • 1 (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch

  • 1/3 Cup Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Tablespoon garlic paste

  • 2 Tablespoon onion powder

  • 1/3 Cup black pepper

PREPARATION

Steps

1

Season the brisket the day prior to cooking. Mix salt, garlic, onion powder and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.

2

When ready to cook, set Z Grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

3

Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.

4

Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225℉ until the brisket reaches an internal temperature of 203℉, approximately another 3 to 4 hours, for a total of 8 to 10 hours smoke and cook time.

5

Remove butcher paper or foil wrapped brisket from the grill and allow to rest for one hour.

6

After resting, slice the brisket against the grain in 1/4 inch thick slices and serve.

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