Creating the perfect smoked brisket takes skill, patience, and understanding of the smoking process. But smoking a brisket on a pellet grill is not the same as with charcoal, wood, or propane. So here’s how to cook a brisket on a pellet grill.
A pellet grill offers home cooks a convenient way to achieve that beautiful smoke ring and tender meat without constant temperature monitoring.
Whether you’re preparing your first brisket or looking to perfect your technique, the key lies in choosing the right whole packer brisket and maintaining a consistent temperature. A good brisket starts with quality meat from your local grocery store or butcher shop.
The cooking process requires attention to details like trimming the fat cap correctly and monitoring the internal temperature of the meat. While seasoned pitmasters might prefer more traditional Texas methods, pellet grills make it easier for beginners to achieve delicious results.
Let’s explore the step-by-step instructions for smoking a juicy brisket that will impress on any special occasion. From selecting your meat to achieving that perfect final slice, we’ll cover every important step.
Not sure how much brisket to buy for how many people you have?
In a recent article, I get into not only how much brisket to buy per person, but how much brisket usually is per pound and how much cooked brisket you’ll end up with.
Just click that link to read it on my site.
What Kind of Brisket Should You Buy?
For the best results, look for a whole packer brisket that has good marbling (intramuscular fat). Choose one that’s between 12-16 pounds, with a fat cap about 1/4 inch thick.
Avoid pre-trimmed flat cut briskets from grocery stores, as these often dry out during the long cooking process. Instead, visit a butcher shop where you can inspect the whole brisket’s quality. Look for meat that’s firm and deep red with white (not yellow) fat.
While Wagyu brisket offers amazing marbling, it’s not necessary for your first brisket. A good Choice or Prime grade whole packer brisket will give you excellent results at a more reasonable price.
Want more tips on picking the best brisket possible?
In a recent article, I cover EVERYTHING you need to know about picking the best brisket possible at the grocery store. And I give you the pros and cons of each kind. I even cover if it’s worth paying for Wagyu beef!
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How To Trim a Brisket
To trim a brisket, start with a sharp knife and place your whole brisket on a large cutting board. Remove the hard fat and silver skin from the meat side, as these won’t render during cooking.
Trim the fat cap to about 1/4 inch thickness, removing any excess fat. Pay special attention to where the point and flat connect, removing the thick layer of hard fat between them.
Square up the edges and corners to ensure even cooking. Some pitmasters prefer different trimming methods, but maintaining that thin fat cap while removing hard fat and connective tissue gives you the best results for a juicy, tender brisket.
What Are the Best Wood Pellets For Smoking a Brisket?
Oak pellets create the most traditional smoke flavor, especially for Texas-style brisket. Legendary pitmaster Aaron Franklin uses only oak for his famous briskets at Franklin BBQ in Austin, though he cooks on traditional smokers rather than pellet grills.
On a pellet grill smoker, oak pellets provide consistent heat and clean smoke. You can also experiment with hickory for a stronger smoke flavor or a blend of oak and cherry for a milder, slightly sweet profile.
Avoid mesquite pellets for long cooks as they can make your brisket taste bitter. For the best results, use quality pellets from reputable brands and avoid anything with fillers or oils added.
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What Rub or Seasonings Are Best for Smoking Brisket?
Traditional Texas-style brisket uses just coarse kosher salt and coarse black pepper in equal parts. This simple dry rub, favored by legendary pitmaster Aaron Franklin, lets the beef and smoke flavors shine.
While I’ve experimented with ingredients like chili powder, brown sugar, paprika, and cumin, I’ve found that the simple salt and pepper approach produces the best brisket. The smoke from your pellet grill adds plenty of flavor without needing additional seasonings.
Apply the rub generously to your trimmed brisket, covering the entire surface. Let it sit at room temperature while your smoker heats up. This basic seasoning creates a delicious bark during the long cooking process.
Not sure how to use a pellet grill?
On my sister site I have the ultimate guide to Traeger pellet grills. Even if you have a different brand, the steps will be virtually identical, so just click that link to read it. I walk you through my first pellet grill and cover everything you need to know.
Should You Cook Brisket With Fat Side Up Or Down on a Pellet Grill?
Fat side down is what you want on a pellet grill.
The location of your pellet grill’s heat source determines whether to cook fat side up or down. While legendary pitmaster Aaron Franklin prefers fat side up when smoking with traditional wood, pellet grills typically heat from below.
For most pellet smokers, cooking fat side down protects the meat from direct heat and prevents the flat cut from drying out. Place the thicker point cut closer to your grill’s heat source, as its extra fat helps insulate that section.
Keep the fat cap trimmed to about 1/4 inch thick regardless of orientation. Remember that on a pellet grill, the rendered fat won’t actually penetrate the meat – it’s mainly about protecting it during the long cooking process.
Should You Spritz a Brisket?
Spritzing your brisket can help create a beautiful smoke ring and prevent the surface from drying out during the long cooking process. Use a spray bottle filled with any combination of beef broth, apple juice, apple cider vinegar, or even plain water starting after the first few hours of smoking.
Spritz the entire brisket every hour or so when you check the internal temperature.
However, don’t spritz too frequently as opening your pellet smoker causes temperature fluctuations. Once you wrap your brisket, whether with pink butcher paper or foil, you can stop spritzing.
Remember that a consistent temperature matters more than frequent spritzing for achieving a tender, juicy brisket.
Wondering how pellet grills compare to wood smokers?
In a recent article, I break down all the differences and pros and cons of both wood smokers and pellet grill smokers, and ultimately come to a conclusion as to which type works best for smoking meats like brisket.
Just click that link to read it on my sister site.
Should You Wrap a Brisket?
Wrapping your brisket helps push through the stall period when the internal temperature hits around 165°F. Pink butcher paper is ideal as it lets the meat breathe while retaining moisture.
Some pitmasters use aluminum foil (the Texas crutch), which speeds up cooking but can soften the bark. If using foil, unwrap for the last hour to firm up the bark. For best results with wrapped brisket, maintain a consistent temperature and keep checking with your meat thermometer.
Whether using paper or foil, wrap tightly when the internal temperature reaches 165°F and the bark is dark and firm. This helps create a tender, juicy brisket.
How Long Does a Brisket Take on a Pellet Grill?
A whole packer brisket typically takes 1-1.5 hours per pound when smoked at 225°F on a pellet grill. A 12-pound brisket usually takes around 12-18 hours for the internal temperature to reach 203°F.
Start checking for tenderness when the internal temperature reaches 195°F. Your meat thermometer should slide in like butter when it’s done. Remember that every brisket cooks differently based on its size, fat content, and ambient temperature.
How Long Should Smoked Brisket Rest Before Slicing?
A long rest is crucial for a juicy brisket. Let your wrapped brisket rest for at least 2 hours, though 3-4 hours is better for a whole packer brisket.
Keep the meat wrapped in pink butcher paper or foil during the rest period. Place it in an empty cooler or warm oven (turned off) to maintain temperature. The internal temperature should slowly drop to around 145°F before slicing.
Never skip the rest period, even if guests are waiting. A properly rested brisket will be more tender and hold its juices better when you slice it on your cutting board.
How to Slice Brisket (the right way)
Look at your rested brisket and notice the direction of the muscle fibers – these are the grain. You’ll spot lines running in a specific direction, like wood grain. The point and flat cuts have grains running in different directions.
First, find where the point and flat meet – there’s usually a thick layer of fat between them. Cut through this seam to separate them completely into two pieces. This makes it easier to slice each section properly.
For the flat cut (the more rectangular piece), slice perpendicular to those muscle fibers, about the width of a pencil. When you get to the point cut (the thicker, more triangular piece), rotate it 90 degrees to slice against its grain. If you’re unsure about grain direction, make a small test cut – if you see long strings of muscle fiber, rotate 90 degrees.
A properly sliced piece should show those muscle fibers running up and down, not lengthwise across your slice.
Do You Reheat a Rested and Sliced Brisket Before Serving?
A properly rested brisket shouldn’t need reheating for immediate serving. If you’ve kept it wrapped and insulated, it should still be warm (around 140-145°F) after a 2-4 hour rest.
However, if your brisket has cooled too much, place slices in a pan with a splash of beef broth. Cover tightly with aluminum foil and warm in a 250°F oven until heated through. Check the meat thermometer for an internal temperature of about 140°F.
Never reheat freshly sliced brisket in a microwave, as this will make your tender meat tough and dry.
Pellet Grill Brisket Mistakes to Avoid
Cooking pellet grill brisket can be tricky, especially for first-time home cooks.
This tough cut of meat requires patience, the right cooking process, and careful attention to detail. Mistakes can turn a potentially delicious brisket into a dry, chewy disappointment. Understanding what to avoid is just as important as knowing what to do.
Here are common mistakes to steer clear of when smoking brisket.
- Skipping proper trimming: Leaving too much fat cap or silver skin on a whole brisket prevents seasoning from penetrating and results in uneven cooking.
- Using too much seasoning: Heavy rubs, especially with brown sugar, can burn during the smoking process, masking the natural smoke flavor of the brisket.
- Opening the grill lid too often: This lets out heat and smoke, disrupting the consistent temperature that’s crucial for a tender, juicy brisket.
- Skipping the rest: Cutting into the brisket immediately after cooking can cause the juices to escape, leaving it dry instead of tender meat.
- Ignoring the temperature probe: Don’t rely on guesswork; use a meat thermometer to ensure the internal temperature reaches 195-205°F for tender results.
- Using marinades or sauces during cooking: Sauces like BBQ sauces or Worcestershire sauce can overpower the natural flavor of the beef and ruin a beautiful smoke ring. If using at all, add them when eating.
- Choosing the wrong wood pellets: Strong woods like mesquite can overpower the flavor, while fruitwoods or oak are better for more traditional Texas-style brisket.
Avoiding these mistakes ensures a flavorful brisket with tender meat and a beautiful smoke ring. Always use a meat thermometer to check the internal temperature of the brisket.
Pairing the right trimming method with a long rest on a cutting board gives the best results. With a pellet smoker and some practice, home cooks can master the art of smoked beef brisket for any special occasion.
Looking for a budget smoker?
In a recent article, I take a look at the 15 best budget smokers under $375. I look at all types including pellet grill smokers, giving you the pros and cons of all of them so you can make the best decision for you.
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Final Thoughts
Smoking the perfect brisket on your pellet smoker takes time and patience, but the results are worth the effort. Whether you wrapped your brisket in pink butcher paper or used the Texas crutch with aluminum foil, letting it rest properly is the final important step.
Remember that every cut of meat is different, so use your meat thermometer as a guide but also learn to recognize when the temperature probe slides in like butter. The entire process from trimming the fat cap to slicing your tender meat teaches valuable lessons about smoking techniques.
With these steps and some practice, you’ll master cooking this tough cut of meat. A properly smoked brisket with its beautiful smoke ring and rich flavor makes any special occasion memorable. Just remember: maintain a consistent temperature, trust your instant-read thermometer, and give it that long rest before slicing.
Wondering if the beef is better at Sam’s Club or Costco?
In a recent article, I compare beef quality, flavor, and prices at Sam’s and Costco, the two largest grocery club stores. I even cover if both offer USDA Prime or Wagyu beef.
Just click that link to read it on my site.
Frequently Asked Questions
How to Reheat Brisket the Next Day
The best way to reheat brisket is to wrap slices in aluminum foil with a splash of beef broth. Heat in a 325°F oven until the internal temperature reaches 165°F.
Alternatively, vacuum seal portions immediately after slicing. Reheat sealed bags in 165°F water for about 45 minutes. This method helps the meat stay tender and juicy without drying out.
Never microwave brisket as it will become tough and lose moisture. Always let reheated slices rest for 5-10 minutes before serving.
Tips for the Best Smoked Beef Brisket
- Maintain a consistent temperature around 225°F throughout the long cook
- Use a good instant read thermometer and meat probe – temperature accuracy is crucial
- Don’t rush the trimming process – proper fat cap thickness affects the final result
- Let your rubbed brisket sit at room temperature while the smoker heats up
- Don’t keep opening the pellet smoker to check – this loses heat and extends cooking time
- Wrap in pink butcher paper at 165°F internal temperature
- Let the brisket rest properly before slicing – at least 2 hours for best results
- Always slice against the grain for tender meat
What is the 3/2:1 Rule for Brisket?
The 3/2/1 method divides your cook into three phases. Smoke the unwrapped brisket for 3 hours to develop bark and smoke flavor, then wrap in pink butcher paper for 2 hours to push through the stall.
Finally, unwrap and smoke for 1 more hour to firm up the bark.
However, this timing is just a guide – always cook to internal temperature and base cook estimates on the size of the brisket rather than time. Your wrapped brisket needs to reach 203°F internal temperature for tender meat, regardless of how long it takes.
So essentially, ignore this rule, lol.
How Do You Keep a Brisket Moist in a Pellet Smoker?
Start with a properly marbled whole packer brisket and trim the fat cap to 1/4 inch thickness. Keep a consistent pellet smoker temperature around 225°F and spritz with beef broth every hour after the first few hours.
Wrap in pink butcher paper when the internal temperature hits 165°F. This helps push through the stall while letting the meat breathe. Always let your wrapped brisket rest for at least 2-3 hours after cooking to redistribute juices.
Remember that proper trimming, wrapping, and resting matter more than constant spritzing for a juicy brisket.
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