Grill & BBQ
Texas beef brisket on the Pit Boss – classic BBQ with salt & pepper only
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Less is sometimes more. This Texas beef brisket is seasoned the classic Texas way with coarse salt and coarse black pepper only. The mustard is just a binder and will not taste afterwards. The long cook on the pellet grill builds a strong bark and butter-tender meat with real BBQ flavour. This recipe is the authentic outdoor version as a complement to the existing oven brisket.
Timing
- Preparation: about 20 minutes
- Low & slow grill time: about 5 to 6 hours
- Resting time: at least 1 hour
- Total time: about 7 hours including rest
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 630 kcal
- Protein
- ≈ 56.4 g
- Carbohydrates
- ≈ 2.1 g
- Fat
- ≈ 44 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp medium-hot mustard · ≈ 30.0 g
- 1.2 kg beef brisket · ≈ 1200 g · Assumed quantity / reference product
- BBQ sauce · ≈ 80 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg beef brisket
- 2 tbsp medium-hot mustard
- 2 tbsp coarse sea salt
- 2 tbsp coarsely ground black pepper
- Optional:
- garlic baguette
- coleslaw
- cucumber salad
- BBQ sauce
Instructions
- Prep: Trim the brisket lightly if needed. A thin fat cap may remain. Brush the whole piece thinly with mustard – binder only. Season generously with a 50/50 mix of coarse sea salt and coarse black pepper. Preheat the pellet grill to 110–120 °C.
- Grill: Place the brisket fat-side up. Cook low and slow at 110–120 °C. Once a nice dark bark has formed or the internal temperature is about 70–75 °C, wrap in butcher paper or foil and continue cooking.
- Finish: Do not rely on temperature alone. The brisket is done when a probe slides in almost resistance-free, like soft butter – usually between 92 and 95 °C internal.
- Rest: Rest for at least one hour so the juices redistribute.
- Serve: Always slice across the grain. Serve with garlic baguette; optionally add coleslaw or cucumber salad.
