Essential Ingredients for Perfect Brisket on Your Alaska Hunt

• 1 whole, trimmed packer brisket (11-15 pounds)
• Cabela’s Seasoning: SPG

Grilling Hardware Requirements

• Heavy-duty grill or smoker
• Meat probe thermometer
• Drip catch system

Preferred Pellet Options for Smoking

Cabela’s BBQ Wood Pellets—Mesquite or Competition Blend

Recommended Sauce Options

Serve with Cabela’s Open Season Kansas City Style Barbeque Sauce or your family’s favorite sauce.

Other Necessary Supplies

• Plastic wrap
• Heavy-duty aluminum foil
• Aluminum tray

Cooking Style: Smoking for Flavor

Utilize a smoking method to enhance flavor and tenderness.

Optimal Smoke Setting

Set your smoker to medium-high to high.

A Key Note on Internal Temperature and Wrapping Techniques

The target internal temperature for brisket should be around 200 degrees Fahrenheit. Unlike ribeye, which is best cooked to 135 degrees, brisket requires a higher temperature due to its connective tissue. Cooking it to 195 degrees transforms tough meat into a tender, fork-cuttable delight.

This transformation occurs as collagen, the connective tissue in brisket, converts to gelatin when heated to 185-195 degrees. This process ensures the brisket remains moist and flavorful.

Wrapping the brisket in foil serves a critical purpose: it prevents evaporative cooling, allowing the internal temperature to rise effectively. This technique not only shortens cooking time but also guarantees a moist and tender outcome.

Step-by-Step Cooking Process

1. Remove the brisket from its packaging and trim excess fat, particularly from thick areas. This ensures even cooking and better fat rendering.
2. Once trimmed, apply your preferred dry rub, such as Cabela’s Open Season SPG blend. After coating all sides, cover the brisket in plastic wrap and refrigerate for 12 to 24 hours.
3. Preheat your grill to 225 degrees Fahrenheit, keeping it closed for about 15 minutes to stabilize the temperature.
4. Insert a meat probe into the thickest section of the brisket and place it, fat side down, directly on the grate.
5. Cook the brisket with the lid closed until the internal temperature reaches 160 degrees Fahrenheit, which should take approximately five and a half to six hours, depending on the brisket size.
6. Once it reaches 160 degrees, remove the brisket and wrap it in heavy-duty aluminum foil, ideally using two layers. Return it to the grill and close the lid.
7. Continue cooking the wrapped brisket for about four hours, until the internal temperature reaches 203 degrees. The ideal range is between 200 and 205 degrees for optimal tenderness.
8. After reaching the target temperature, remove the brisket from heat and let it rest in the foil for at least 35 minutes. For enhanced tenderness, consider wrapping it in a towel or placing it in a cooler to extend the resting period.

The result is a tender, juicy, and delicious brisket perfect for any Alaskan hunt.