Smoked Brisket on Pellet Grill
About this recipe
If you're looking to impress at your next barbecue, this smoked brisket on a pellet grill is a must-try. With a whole packer brisket weighing in at 16 pounds, this recipe takes a bit of time but delivers incredible flavor and tenderness.
Malcolm Reed shows how to achieve that authentic Texas-style bark and smoke ring using a pellet grill, proving that you don't need a traditional stick burner to create mouthwatering brisket.
Ingredient notes
- You can substitute the Killer Hogs rubs with any favorite brisket rubs you have on hand, just ensure to coat the brisket well with seasoning.
Tips from HowToBBQRight’s video
- Trim the brisket to about 1/4 inch of fat on the flat side for optimal cooking results.
- Rest the brisket for a few hours after seasoning to allow the rub to penetrate the meat before smoking.
- Wrap the brisket in butcher paper after 8 hours of smoking to help retain moisture and enhance the bark.
Good to know
- How long does it take to smoke the brisket?
- The total cooking time for this brisket is about 16 hours.
- What temperature should the pellet grill be set at for smoking?
- The pellet grill should be set to 195 degrees for the initial smoking phase.
- What is the resting time after cooking the brisket?
- The brisket should rest in a dry cooler for at least 2 hours before slicing.
- What type of wood pellets are recommended for smoking?
- Pecan pellets are recommended for smoking the brisket.
No life story here — the video and the recipe are the whole point. All credit to HowToBBQRight: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4 inch.
- 2
Season the brisket with Hot Rub followed by TX Brisket Rub.
- 3
Rest brisket for a few hours before placing on pit.
- 4
Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
- 5
Place brisket fat side down on pellet grill and smoke for 8 hours.
- 6
Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
- 7
Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200-202 degrees.
- 8
Rest brisket in a dry cooler for 2 hours.
- 9
Slice into 1/4 inch slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
Heads up — we had to guess a little:
- Resting time before cooking is inferred as 3 hours based on the context provided.
Credit where it’s due: this recipe was transcribed from HowToBBQRight’s original video on YouTube. Follow them there — it’s their dish.
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