How to Smoke a Brisket on a Pellet Grill
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By PAGE Editor
Smoking a brisket is considered a rite of passage for barbecue enthusiasts. The brisket—cut from the lower chest of the cow—is flavorful, rich in connective tissue, and when cooked properly, melts in your mouth. Pellet grills have revolutionised home smoking by offering precise temperature control and consistent heat, allowing even beginners to produce competition-level results.
This article will walk you through every stage of smoking a brisket on a pellet smoker, from selecting and trimming the meat to seasoning, smoking, wrapping, and resting. Follow these steps and you’ll end up with a juicy, tender brisket that will impress anyone at your table.
Choose the Right Brisket
Select a whole packer brisket, which includes both the flat (leaner portion) and the point (fattier portion). Aim for:
Prime grade if budget allows (more marbling = juicier brisket)
12–16 pounds for a pellet grill, depending on space
Look for white marbling throughout and flexibility—if the brisket bends easily, it will cook more evenly.
Trim the Brisket
Trimming ensures even cooking and better bark (the flavorful crust). Use a sharp boning or filet knife and follow these guidelines:
Remove hard fat, which won’t render during the cook.
Leave about ¼ inch of fat on the fat cap to protect the meat while smoking.
Square the edges to improve smoke flow.
Proper trimming drastically improves texture and presentation.
Season Generously
Keep seasoning simple to let the smoke flavor shine. A classic Texas-style rub works best:
½ cup coarse black pepper
½ cup kosher salt
Optional: paprika, garlic powder, or a brisket rub
Pat the brisket dry, apply a thin layer of mustard as a binder (optional), then season all sides liberally.
Preheat the Pellet Grill
Set your pellet grill to 225°F (107°C).
Recommended pellet woods:
Hickory – strong traditional flavor
Oak – balanced, steady smoke
Mesquite – bold, stronger flavor (use mixed with oak for best balance)
Once the grill reaches temperature, place the brisket on the grate fat side down (on most pellet grills, the heat source is below the meat).
Smoke the Brisket (The First Phase)
Smoke at 225°F until the internal temperature reaches 165°F (74°C).
This usually takes 6–8 hours, depending on brisket size.
During this phase:
Avoid opening the lid unnecessarily
Spritz with water, apple juice, or beef broth every 1–2 hours to maintain moisture
Your bark should be dark and firm before moving to the next step.
Wrap the Brisket (Texas Crutch)
When the brisket reaches 165°F and bark looks set, wrap it tightly in:
Butcher paper (preferred for better bark)
or Heavy-duty foil (faster cook, retains more moisture)
Return the wrapped brisket to the grill and continue smoking at 225–250°F.
Finish the Cook
Cook until the internal temperature reaches 200–205°F (93–96°C).
However, temperature isn’t the only indicator—probe tenderness is key.
Insert a meat thermometer or skewer; if it slides in like warm butter, the brisket is done.
Approximate total cook time: 10–14 hours.
Resting the Brisket
Resting is essential for juicy slices.
Keep wrapped and let rest in a cooler or oven (turned off) for at least 1 hour, ideally 2–3 hours.
This allows juices to redistribute throughout the meat.
Slice and Serve
Always slice against the grain.
Start with the flat; slices should be about pencil-thick.
When you reach the point, rotate the brisket 90 degrees and continue slicing.
Serve with barbecue sauce on the side—you've worked hard on the flavor; let it shine!
Conclusion
Smoking a brisket on a pellet grill is a rewarding process that combines patience, precision, and passion for barbecue. By selecting a good brisket, trimming it properly, seasoning simply, smoking at a consistent low temperature, and allowing for a long rest, you can create a beautifully barked, incredibly tender, and flavorful brisket that rivals any restaurant.
Whether you're preparing a brisket for a family gathering or stepping into competitive barbecue, the method outlined above ensures consistent success. Pellet grills make smoking approachable for beginners while still satisfying the expectations of seasoned pitmasters.
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