Brisket Smoked 18 Hours Green Mountain Daniel Boone Pellet Grill. A Full Beef Brisket, Smoked on a Green Mountain Grills Daniel Boone Pellet Grill, with Traeger Hickory Wood Pellets. This cook starts for hours in sub-freezing temperatures and goes for 20 hours total, 18 hours on the Green Mountain Grills Daniel Boone Pellet Grill. Proving the Green Mountain Grills Daniel Boone Pellet Grill, can cook a Full Beef Brisket, even in sub-freezing cold weather. Winter type conditions are no match for the Green Mountain Grills Daniel Boone Pellet Grill cooking a Full-Sized Beef Brisket. The Traeger Hickory Wood Pellets, help provide a great smoked flavor and a very noticeable smoke ring in the meat. This video gives the full recipe, without leaving out any steps. And can be used on any type of Pellet Grill.

#Brisket #BrisketRecipe #BeefBrisket

D-Grill’s Full Brisket Recipe, for 11+ Pound Brisket:
1. Trim excess fat and silver skin off the meat side of the brisket. Leave the fat cap side alone.
2. Inject with mixture of: 2 cups beef broth, 1/2 cup apple cider vinegar, 1 Tbs dry rub of choice, 1/4 cup Worcestershire Sauce.
3. Cover with dry rub of choice.
4. Cover in pan with foil and refrigerate overnight.
5. The day of the cook, take out of the refrigerator, remove foil covering and allow to sit at room temperature for 1 hour.
6. Smoke fat side up at 165 degrees F. for 4 hours.
7. Turn fat side down, insert meat probe into side of the fattest part of the meat.
8. Increase temperature to 225 degrees F. and cook till meat is 190 degrees F.
9. Texas Cheat, put in foil, make 1/2 batch of the injection mixture and cover the brisket with it in the foil and close the foil, so the liquid stays in.
10. Continue to cook at 225 degrees F., till internal temp is 195° F. – 202° F. and very tender to poke with the meat probe. The meat probe should not feel any resistance at all when inserted.
11. Remove from grill.
12. Still wrapped in foil, place in a cooler.
13. Make another 1/2 batch of injection mixture and pour some over the top of the cooked brisket and reseal in foil.
14. Close the cooler and let the brisket rest in the cooler for 2 hours.
15. Enjoy.
16. Place leftovers in an airtight container with the fluid and refrigerate after the meat is cooler.
17. Leftovers may also be frozen.

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Green Mountain Grills and accessories:
https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&tag=soulfoodcookboon&keywords=green%20mountain%20grills&index=aps&camp=1789&creative=9325&linkCode=ur2&linkId=a62d5503793e78a041cea1f12fcfb654

Heat Resistant Grill Gloves:


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