Pellet Grill Brisket (Exabyt3)
Instructions:
take meat out to get to room temperature.
dry with paper towel
Combine honey hog hot and honey hog. Layer on brisket and let sweat. (Add crushed pepper if you are feeling saucy) https://www.amazon.com/Meat-Church-Honey-Hog-Combo/dp/B07NVT59TK/ref=sr_1_3?crid=3M85MQ29JOLBU&keywords=honey+hot+hog&qid=1693764538&sprefix=honey+hot+hog%2Caps%2C126&sr=8-3
PreHeat smoker to 225
Add a water dish to smoker (keeps from drying the brisket out)
Put brisket in the smoker
After 1.5 hours put probe in
Spray every hour with your choice of spray (usually water/applejuice mix)
Pull brisket out at 165-ish Degrees
Lightly re-season Wrap brisket in your choice (i like butcher paper) A light season of the honeyhog mix.
Probe brisket after another hour or so.
Pull brisket out at 203-ish degrees
Put brisket wrapped into a cooler for 30 minutes to 1 hour.
Pull brisket from cooler and unwrap.
Drool and wait 15-20 minutes to cut.
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