How to Prepare

1. Prepare spice blend by mixing all ingredients in a bowl; set asid. 

2. Place the brisket flat with the fat side UP on a large cutting board. Use a sharp paring knife or another sharp knife to trim off excess fat and silver skin on the brisket. The best way is to almost “shave off” a layer of fat at a time. You want to keep the fat cap on top intact, but trim it down to leave an even ¼ inch on top of the brisket flat. With the fat cap side up, use a sharp knife to locate the thick silver skin (the thick membrane of connective tissue) and cut it off from the brisket meat.

3. Preheat your pellet smoker to 250 degrees F for 15 minutes before it’s time cook. Set out the brisket about 20-30 minutes ahead of time to help bring it to room temperature. Pat the brisket dry on all sides using paper towels. Sprinkle the rub liberally onto the meat. Turn the meat and repeat on all sides. Be sure not to put your fingers, spoon, or other utensils back into the dry rub after touching the meat to avoid contaminating the leftover rub.

4. Smoke brisket flat on the smoker. Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 – 170 degrees F, measured in the thickest part of the meat. This wsssssssssssill take roughly 3 hours. Remove partially smoked brisket flat from the grill. Keep the lid to the smoker closed and the smoker on.

5. Get the butcher paper ready, add apple cider vinegar to a spray bottle and set aside. On a large work surface, roll out butcher paper. Cut the butcher paper to be about 5 times larger than the brisket.

With the inside of the butcher paper facing up, spray the inside of the butcher paper with some apple cider vinegar, until the area that will touch the brisket flat once it’s wrapped is fully moistened. 

6. Wrap brisket flat in butcher paper. Place half smoked brisket flat near the edge of the butcher paper. Spray the brisket again with more apple cider vinegar to keep the meat moist while smoking. 

**IMPORTANT – You’ll want to keep track of the side of the brisket flat that has the fat cap when rolling it. You’ll want to “end” with the FAT CAP UP. This will ensure to create a juicy, tender meat. Make note of the fat cap as you’ll want it facing up when you place it back on the smoker.

7. Wrap the brisket flat a few times in the butcher paper, folding edges in like a burrito so it bundles together to create a snug, wrapping for your beef.

8. Smoke brisket flat wrapped in butcher paper. Add the brisket flat back on the smoker grill grates, fat cap side UP. Smoke the flat until the internal temperature has reached 200 – 205 degrees F.

9. When time is up, remove the brisket flat from the smoker and let it rest in the butcher paper for at least 30 minutes to an hour. Slice against the grain and enjoy.