RUBS & SEASONINGS
Texas Style Brisket Flat on a Pellet Grill with Grillaholics SPG
by Smoky Ribs BBQ
Want to smoke a traditional Texas style brisket? We have the perfect spice rub that provides intense flavor every time.
See how Derek from Smoky Ribs BBQ puts our rub to the test, and his steps to achieve a tender, juicy smoked brisket.
I'm Derek Jones. Welcome to the down south series outdoor kitchen. Right here on Smoky Ribs, we are doing a Texas brisket flat.
I got my brisket flat here and most of my butcher has done most of the trimming for me and we're sitting pretty good. Most everything's about a quarter inch fat on it, so we're really not going to touch much of this…
What I'm going to be using is an SPG.
This is an SPG from Grillaholics that they just sent out to me to give a try on. And when I tried it through the night, I was like, “Man, this is actually really good!” I said, “I'll use this in a video.” So we're gonna give a good liberal coat on here.
Now, this is a thick piece of meat. It can handle it. I promise you it can handle it. Another reason we're going with salt pepper garlic. We really want the flavors of that beef to shine through. That's what we're after, right?…
So we're gonna go ahead and get this brisket on the ASMOKE. Man, that Jack Daniel's wood is smelling good now. We are going fat cap down. Go ahead and shape her up. She will cook just the way you shape her, so we're just gonna close the lid on the ASMOKE here and let her do her thing.
Still got it in smoke mode because I am trying to pump as much smoke over the next few hours to this brisket as I can get. It can handle it. We're using a Jack Daniel's pellet on it. It really ought to be really good.
Traditionally for Texas style you would use post oak, but where I'm at post oak is not readily available to me. And that's where I would normally, probably use a pecan and a hickory mix, normally, but I'm like, “You know what? This Jack Daniel’s pellet, it's gonna be great.” We're gonna give it a try, and hey, we're gonna let it roll…
I'm using the MeatStick thermometer... and I have a bridge set up here on this pallet that links up to my wi-fi, which allows me to use my phone and be able to monitor my temperatures no matter where I go because I'm in and out all day.
I'm using the meat stick thermometer from The MeatStick, and I have a bridge set up here on this pallet that links up to my wi-fi, which allows me to use my phone and be able to monitor my temperatures no matter where I go because I'm in and out all day.
Even though I might be here shooting this video, once I'm done five minutes now I could be on the road running. I run anywhere from 120 to 150 miles a day, so having that meat stick thermometer and being able to look at everything on my phone and make sure that everything's going good, man, that's invaluable, but right now our internals at 124. So we're still a long ways from where we need to be at.
We're going to be somewhere around that 164-165 mark when we're ready to wrap this. I'm not going to wrap it until I get the color that I want, but it should be somewhere in that mark.
[Thermometer shows 165 degree temperature has been reached. Derek takes out the probe and removes the brisket from the smoker. He places the brisket on aluminum foil and starts to build a bed with the foil by folding the edges inward. He then pours beef stock all over the brisket and finishes wrapping it all up in the foil.]
And now we're just gonna go back on here flat side down. So I'm going to put one [probe] on that side. We'll put one [probe] right over here, and pretty much what you want to do with these probes is kind of get them around the center of that meat, so you get a very accurate reading…
I'm going to take this dial. I'm just going to kick her up to 250 degrees and we're gonna let this baby finish cooking right here. We will start probing somewhere between 190 and 200, I will start probing and checking for tenderness. It's probably gonna finish out somewhere around 202 is what I'm guessing. That has been the case for a lot of the briskets that I've done. Around 202 seems to be that magic number for me, but hey, it can go all the way.
At the 210, we have reached temperature. I am going to open the pit up. Pull this foil back. I just… all I want to do is start probing this meat and see where we're at. I'm going to get my trusty Thermapen here. We'll just see what's going on here. 202-204… oh, it's tender…
What I'm going to do here is just go ahead and shut the pit down. I'm going to let it rest for one hour right here. I will just keep an eye on how hot. If this thing starts cooling off too much, and I will move it over into my ice chest and let it finish resting there. Let all the juices reabsorb back into that meat, and I will see y'all for a taste test here in a little bit.
Cut me off a couple slices here. Man, I want y'all look at this. Look at that smoke ring. That is beautiful. Still plenty of moisture in it. Nice bark. All right, so we're gonna give this brisket a taste test. Oh, my god, look at that! Just pulls right apart. Wow. SPG that's all it needs. Texas style brisket I am blown away.
