I'm doing one this weekend copying a method I saw on TikTok. 😳 We shall see what happens. I am using a Pit Boss pellet grill, here is the method I saw:
1. I used Worcestershire sauce as the binder. Seasoned with salt, pepper, and Meat Church Gospel. Usually don't add this but I did. (tiktok used some kind of Asian seasoning sauce, salt, pepper, Franklin All Purpose Rub and something else...guess I am not following this EXACTLY how it was)
2. Put the brisket in the fridge for 24 hours (where I am now)
3. Put brisket on the pellet grill, fat side up, water pan underneath at 200 degrees.
4. When it reaches 165 degrees, spritz it, put foil over ends if needed to prevent drying out, turn up the grill to 275.
5. Pull the brisket when it reaches 190 internal.
6. Wrap with tallow/clarified butter in butcher paper. Then wrap with foil. (Wasn't sure why they did this, but I guess I'll try it)
7. Put it in the oven at 150 degrees to rest. This can go anywhere from 12-18 hours, depending on when you want to slice/eat it.
8. Take it out and slice.
I have NEVER tried this before but wanted to try a method that uses the oven. I am hoping it turns out ok. My usual method is similar until I put it on the grill. I usually do at 225 and just let it go until I decide to wrap it. Then take it off internal of 202 or so. I've had good and bad...:)