Brisket on a Pellet Grill
About this recipe
Brisket on a pellet grill is a classic way to achieve that tender, juicy meat with a perfect bark. This method, as demonstrated by Meat Church BBQ, combines low and slow smoking with a final temperature boost to render the fat beautifully, ensuring a flavorful result. The use of a pellet grill makes this technique accessible for those who might not want to tend to a traditional smoker.
In this recipe, you’ll learn how to prepare a prime brisket, seasoned with a blend of spices and smoked overnight for maximum flavor. The creator emphasizes the importance of cooking fat side up to allow the fat to render down into the meat, enhancing its juiciness.
Ingredient notes
- Use a prime brisket weighing about 12 lb for best results.
- Seasonings like coarse black pepper, Meat Church Holy Cow seasoning, and Holy Gospel seasoning can be adjusted to taste.
- Worcestershire sauce is used as a binder, but you can substitute with mustard or pickle juice if preferred.
Tips from Meat Church BBQ’s video
- Trim the brisket, leaving some fat for rendering, and let it sit with the seasoning for at least 30 minutes before cooking to allow the flavors to adhere.
- Preheat your pellet grill to 200°F (93°C) before placing the brisket fat side up on the second shelf for even cooking.
- Smoke the brisket overnight at 200°F, then wrap it in butcher paper and increase the temperature to 250°F (121°C) to finish cooking until tender.
Good to know
- How long does it take to cook the brisket?
- The total cooking time is about 16 hours, with overnight smoking at 200°F and finishing at 250°F.
- What temperature should I set my pellet grill?
- Preheat the pellet grill to 200°F (93°C) for smoking, then increase to 250°F (121°C) after wrapping the brisket.
- Can I use different seasonings?
- Yes, you can use any favorite brisket seasoning; the creator suggests that you can substitute the Meat Church seasonings with your own.
No life story here — the video and the recipe are the whole point. All credit to Meat Church BBQ: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim the brisket, leaving some fat on the meat side for rendering.
- 2
Apply Worcestershire sauce as a binder on the brisket.
- 3
Season the brisket with coarse black pepper, followed by Meat Church Holy Cow seasoning and a light application of Holy Gospel seasoning.
- 4
Let the seasoned brisket sit for at least 30 minutes to allow the seasoning to adhere.
- 5
Preheat the pellet grill to 200°F (93°C).
- 6
Place the brisket fat side up on the second shelf of the pellet grill.
- 7
Smoke the brisket at 200°F (93°C) overnight, starting at 7 PM.
- 8
Check the brisket at 7 AM the next morning; it should be well smoked by then.
- 9
Wrap the brisket in butcher paper and increase the grill temperature to 250°F (121°C).
- 10
Cook until the brisket reaches the desired tenderness, then remove it from the grill.
- 11
Let the brisket rest for several hours before slicing and serving.
Heads up — we had to guess a little:
- Estimated amount of black pepper, Holy Cow seasoning, and Holy Gospel seasoning based on typical seasoning practices.
- Estimated amount of Worcestershire sauce based on typical binder usage.
Credit where it’s due: this recipe was transcribed from Meat Church BBQ’s original video on YouTube. Follow them there — it’s their dish.
Are you Meat Church BBQ? Claim this page or ask us to take it down. Your call, always.
