This video is a How To Smoke a Texas style 13 lb Brisket on Pit Boss Austin XL Pellet Grill.
1) After unwrapping the Brisket I trimmed all the hard fatty parts off and left about 1/4 inch of a fat cap on the top side.
2) I rubbed the Brisket with olive oil and season with Morton Steak Seasoning and some Garlic Salt.
3) Once the Brisket was season I went outside to clean my smoker before using it for this long cook. Here a Link to how I cleaned it: https://youtu.be/DT8Tr0Xueac
4) With the Grill cleaned, I filled the Hopper with Pit Boss Hickory Blend Pellets and set the Temperature to 250 degrees.
5) I place the Brisket in the smoker with the Point Side located closes to the Hopper. The area closes to the hopper runs a little bit hotter, seen on my video: https://youtu.be/yjadFxGROyY
6) I placed 2 temperature probes in the brisket, one on the flat side and the other on the Point side. I also place a 3 probe to monitor the inner temperature of the smoker using my wireless Bluetooth thermostat.
7) I cooked the Brisket to an internal temperature of 200 degrees then using a thin probe I check for tenderness by poking the brisket, should feel like poking butter.
8) After pulling the Brisket off the smoker I wrapped it in aluminum foil and place it in a ice chest to sit for an hour to cool down some before cutting. It it best to wait till right before eating before cutting.
9) I used a large carving knife to slice the brisket into 1/4 thick slices on the flat side and 3/8 thick slices on the Point side.
10) If you have any question please leave me a comment and I’ll get back to you. Thanks for watching and please subscribe to see future videos.
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