You can say, today I’m going to advertising Cabela’s. But, you know, they don’t need this. I’m here with very special Cabela’s pellet grill recipes, that make us mouth-watering just by seeing photos or reading the recipes.
Despite a lot of effort, they are totally worth it. I’m just sharing one recipe with the cabela’s grill with nothing but the brisket. The juiciest, tangy, savory brisket recipe ever.
Make up your mind and start hunting the pit boss pellet grill brisket with me!
Table of Contents
Pellet Grill Brisket Recipe:
Well, well, this is one of the toughest recipes to cook. You actually need too much dedication and patience if you want to save hundreds of dollars, and enjoy it at home. Cause, preparing this doesn’t need many ingredients but needs a lot of effort.
And if you successfully do this, then call yourself a barbeque master or BBQ queen whatever you like to consider. Anyways, just follow the instructions pin to point and add it to your cooking experience.
Ingredients We Need:
- 1 can of beef soup
- 14 lbs of packer beef, brisket
- Aluminum foil
- Sharp boning knife
Directions Step by Step:
Start preparing for pellet smoker brisket, the night before you are planning to prepare. With the sharp boning knife you are using, trim the surface fat off and trim into about ¼ inch fat.
Now, you need to place the brisket in an odorless trash bag. If you don’t have any, then keep on a sheet pan, placing the fat side upside down.
Season the meat side generously with your favorite rub. Here I’m using Cabelas brisket rub
Then, let the flavor set for half an hour or until the dry rub is completely soaked up.
Flip the brisket over after all soaked up and season the fat side also.
Now, wrap the brisket with aluminum foil paper and put them in the fridge overnight.
Now it’s time for preparing the grill. Clean the grates, grease the tray with nonstick cooking spray, and clean the firepot.
Turn on the grill by setting the temperature to 250 degrees F.
When the temperature has reached, place the brisket in the middle, keeping the fat side down. Grill for 4 hours sharp.
After that, you need to insert the meat probe into the fat seam between the point. Then continue grilling for more than 2 hours. Here, you can also follow the directions from the Cabelas pellet grill manual
Start preparing the aluminum foil to cover the brisket by tearing it off into 4 sheets.
When the instant-read meat thermometer shows the temperature of 160 degrees F. Cover the brisket, placing the fat side up.
Leave the meat probe in the brisket between 2 aluminum foil sheets. Folding up the meat probe, pour the can of beef soup whole.
Now, enclose both ends with foil and continue cooking until the instant-read meat thermometer reads 200 degrees F.
When done, unwrap any side of the aluminum foil, being cautious not to spill or lose any of the liquid inside the foil paper.
As per Cabela’s smoker instructions, insert a fork (dinner fork actually) inside of the flat portion of your brisket.
If the fork goes very smoothly in and out just like a hot knife through the unfrozen margarine or butter, then yeap! It is totally done.
But, if it has many confrontations, seal the opened side again and place the brisket back to the grill for 10 more minutes or until the thermometer shows 205 degrees F.
Go and check the tenderness of the brisket again in the same procedure.
When it is done, remove the brisket from the grill carefully. Wrap it in a clean towel and place it on the cooler, and let set for 2 hours.
After 2 hours or more, separate the pointed end with the slicing sharp knife towards the fat seam. Slice the brisket finely just thick enough so that to behold together.
Place the slices into the serving plate and pour some liquid from the foil over the brisket slices.
Serve with your favorite BBQ sauce, and enjoy the fullest.
Recipe of Homemade Cabelas Brisket Rub:
This is one of the most important ingredients for your brisket on a pellet grill. The special tang makes the brisket more flavorful and rich in texture. You can buy it from supermarkets or make it at home. Here is the easy written recipe for that.
Ingredients We Need:
- ¼ cup of brown sugar
- ¼ cup of sweet paprika
- 3 tbsp of Kosher salt
- 1 tbsp of freshly ground black pepper
- 1 tbsp of freshly ground white pepper
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of dried oregano
- 1 tbsp of dried savory
- 2 tsp of cayenne pepper
- Take a bowl and mix up ¼ cup of brown sugar, ¼ cup of sweet paprika, 3 tbsp of kosher salt, 1 tbsp of black pepper, 1 tbsp of white pepper, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tbsp of dried oregano, 1 tbsp of dried savory, and 2 tsp of cayenne pepper together finely. With a whisk stir and mix up.
- Store the dry rub in an airtight container for up to 6 months or more.
Here the whole package with copycat homemade dry rub by Cabela’s. Hope you find this really helpful and let us know about your experience.
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