Louisiana Pellet Grill Brisket Recipe

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Louisiana Pellet Grill Brisket Recipe

June 13, 2018

Grilling is a beloved pastime in Louisiana, and nothing beats the flavor of a Louisiana-style brisket cooked over wood pellets on a pellet grill. This classic, smoky dish is a favorite among family and friends, especially when served with a side of creamy mashed potatoes or a tangy coleslaw. Achieving the perfect results requires some patience and practice, but the resulting flavor and juiciness of the brisket is well worth the effort. Read on for a guide to making the best Louisiana Pellet Grill Brisket Recipe.

Cooking a brisket on a pellet grill can be intimidating, but with the right ingredients and techniques, you can make a delicious, melt-in-your-mouth masterpiece. The key to success is low and slow cooking. You'll want to use indirect heat and a combination of hickory and mesquite pellets for maximum flavor. To get started, you'll need a quality brisket, a pellet grill, and the right spices and rubs. Once you've gathered all of your materials, it's time to begin prepping the brisket for the grill.

First, you'll want to trim any excess fat from the brisket. Trimming fat helps reduce flare-ups on the grill, but also helps keep the meat moist and flavorful. Make sure to leave a thin layer of fat on the top of the brisket for added flavor. After trimming, apply your desired rub to the brisket. You can use store-bought rubs or create your own unique blend of spices. Some common ingredients include garlic powder, onion powder, chili powder, cumin, and paprika. Once the rub is applied, let the brisket sit for an hour before grilling.

Now it's time to fire up the pellet grill. Set the temperature to 225-250°F and add the hickory and mesquite pellets. Once the grill is preheated, place the brisket directly on the grate fat-side up. Close the lid and let the brisket cook for 3-4 hours, keeping a close eye on the temperature to make sure it stays consistent. To check the internal temperature of the brisket, you can use an instant read thermometer. Once the brisket reaches an internal temperature of 195-205°F, it's ready to be removed from the grill.

After grilling, it's important to let the brisket rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat and ensures that all of the flavor remains intact. When you're ready to serve, slice the brisket against the grain and enjoy the smoky, juicy flavors of the Louisiana Pellet Grill Brisket Recipe.

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