There is no such thing as “just another brisket recipe”. Cause we all know that it’s impossible to make too many briskets. That’s a problem that does not exist in any math equation, anywhere.
We’re keeping things sweet and subtly spicy with a luscious maple-horseradish concoction. To really help the flavors penetrate deep into the meat fibers of the brisket we turned to our trusty meat injector. It’s a great trick that you can use on any meat in your fridge that you may have forgotten to marinade but still want to load up with some intense and finger-lickin’ flavors.
SMOKY MAPLE-HORSERADISH BRISKET
PREP TIME: about 10 minutes
COOK TIME: 10 hours
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry, Alder or Apple
SERVES: 8 to 10
12 oz. real maple syrup
1 tablespoon horseradish
2 sprigs fresh rosemary
2 tablespoons butter, cut into cubes
Montreal Steak Rub
1 brisket flat
1 to 2 cups beef broth
Start making the injection sauce/glaze. In a saucepan on the stove heat up the maple syrup, horseradish and rosemary, just until warm but not boiling. Whisk in the cubes of butter until combined.
Use a meat injector to inject the maple sauce into the brisket. Spread out the injections every few inches so that you can cover the whole brisket flat but also reserve a few tablespoons to use as a glaze.
Season the brisket on all sides with the Montreal Steak Rub.
Start you pellet grill on Smoke, lid open, until the fire is established (about 5 minutes). Put the brisket directly on the grill grate, fat-side up, and smoke, lid closed, for 6 hours.
Brush the brisket with the remaining maple glaze and smoke for another 30 minutes.
Put the brisket into a large disposable pan and pour in enough beef broth to come up about 1/2 to 1 inch on the side of the pan.
Cover the top tightly with foil and turn the heat on your pellet grill up to 225 degrees F. Cook for an additional 4 hours or until the internal temperature of the brisket registers between 195 and 205 °F. This is where a good instant read thermometer like the ThermoWorks Themapen Mk4 comes in handy. You just test it with the meat to make sure it’s at the correct temperature. We would also suggest the ThermoWorks ChefAlarm. You can just insert this probe when you start cooking. Just set the temperature when you want it to be done and it will beep. It really takes all the guesswork out of cooking a brisket. We wouldn’t cook one without them!
When it’s ready take it off the Pellet Grill and wrap it tightly in foil and towels or place in cooler/faux cambro and let rest for 30 minutes to 2 hours before carving. Don’t toss those juices in the pan! Use them to pour over the brisket slices to keep them moist.
Brisket is best served when sliced, so don’t want to serve this bad boy! We have you love the unique flavors or the maple horseradish brisket. If you do, let us know and share this awesome pellet smoker brisket recipe with your friends and family.