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PELLET GRILL WAGYU BRISKET


Set the Stage:

Ignite your pellet grill, setting it to 200°F. Opt for oak, mesquite, hickory, or pecan pellets to infuse your brisket with a smoky essence.

Trim and Season:

Start by trimming your brisket to your liking. Slather it with mustard or Worcestershire sauce to help the seasoning stick. Generously apply salt and pepper. For the best flavor infusion, let the brisket marinate for at least 30 minutes, though overnight in the refrigerator is ideal.

Smoke It Up:

Place your brisket fat side up on the grill. Smoke until the internal temperature reaches 165°F. Increase your grill to 225°F and continue until the brisket hits 175°F internally. This phase is crucial for rendering the fat without drying out the meat.

Wrap for Perfection:

Wrap your brisket in butcher paper to retain that desirable bark. Boost the grill temperature to 250-275°F and continue smoking until the brisket tenderizes to about 203°F.

Resting and Serving:

The secret to a moist brisket lies in the rest. Allow it to rest for 2 hours to let the juices redistribute. Unwrap your masterpiece, slice against the grain, and get ready to savor the most tender, flavorful brisket you've ever made.



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