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January 09, 2023
I decided I wanted to make some tender, delicious brisket, so I called up my buddy Kevin from the Butcher Shoppe in Pensacola FL and had him ship me one. It’s a big, trim Wagyu brisket. I can’t wait to season it up, grill it, and serve it!
I splurged on this cut of meat, but it was going to be worth it. From Australia, this Wagyu brisket was top-notch meat and perfect for making a flavorful, tender, juicy meal. With this premium cut, I’m going to keep the seasonings simple and not use a bunch of ingredients. I’m just going to add to the natural flavor already there.
I hand-picked some simple ingredients for this brisket dish that will compliment the meat without overpowering it with spices or heat. The smoke from the Pellet Grill will add a delicious taste to it, too.
I’ve included a detailed account of making this dish in the video and recipe card at the bottom of this post. Here are the highlights of how I did it.
This was a sure-fire knock out. It was absolutely mouthwatering. Tender and juicy, the brisket had a delicious taste from the meat mixing with the spices and the pecan pellet smoke. Every bit was a tasty flavor bomb.
Plan on each guest eating anywhere from 3-8 ounces, depending on what else you’re serving and how hungry they are.
Let any leftovers cool and store them in a ziplock back or airtight container in the fridge for up to 3 days. You can also vacuum-seal brisket and freeze it for up to 3 months.
Filet knife, black nitrile gloves, cutting board, spray bottle, Thermapen Mk4, aluminum foil, Chef’s Alarm
Category
Brisket
Brisket of your choice
Heath Riles BBQ Competition Brisket Bundle
1.5 cups of beef stock
1/3 cup of Worcestershire
2 tbsp Killer Hogs Hot Sauce
Get pellet grill up to 275º, we used pecan pellets.
Trim brisket to your liking.
Season brisket with Heath Riles BBQ Everyday Rub, Beef Rub & Pecan Rub on both sides.
Cook at 275º for 3 hours and then start spritzing (recipe above) every hour until the brisket bark is formed and the brisket reaches an internal temperature of 160º-170º.
Once your internal temperature of 160º-170º is reached, wrap your brisket with 1 cup of spritz mixture.
Increase grill temperature to 325º.
Cook brisket until an internal temperature of 202º is reached or until the brisket feels like soft butter.
Once brisket is done cooking, rest for 30 minutes to 1 hour before slicing.