Smoked Pellet Grill Brisket

Moist and tender brisket with a smoky flavor and great bark, all achieved on your pellet grill.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 15

Total Time 15 30

Servings

Calories 856kcal

Author Jordan Hanger

Equipment

Pink Butcher Paper

Ingredients

12 lb full packer brisket I prefer smoking 10-16lb whole briskets.
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp granulated garlic Granules help build the bark but powder will also work
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp chili powder

Instructions

Trim the brisket making sure to get rid of any of the hard fat. Remove most of the fat from the top side and on the fat side. Trim the fat from the point and leave a quarter inch under the flat.
Combine rub ingredients and mix well. Season your brisket on all sides liberally with rub.
Set your smoker to 180-190°F.
Put your brisket in the smoker with the fat cap pointing down. Place a foil pan underneath on the rack below, with a little water, to create moisture and to catch the drippings. Leave to smoke for 7-8 hours.
When the temperature of the brisket reaches an internal temperature of around 165°F and you are happy with the bark, wrap it in butcher paper, and raise the temperature of the smoker to 250°F and continue smoking.
When the thickest part of the flat is probe tender around 200-203°F remove the brisket from the smoker.
Wrap the brisket in an old towel and rest in a cooler for at least 1 or up to 6 hours before slicing.

Video

Notes

Storage Tips

The USDA recommends consuming cooked beef stored in the refrigerator within 3 to 4 days.

If I have more leftover brisket than I can eat in a day or two, I like to slice it first and then store it in vacuum-sealed bags. These can be frozen and then reheated in a pot of water around 165°F. I like to keep a few of these in the freezer to make Texas Twinkies or Brisket Mac and Cheese.

Nutrition