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Smoked Pellet Grill Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 48 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 12 hours
  • Total Time: 13 hours 30 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Smoked Pellet Grill Brisket is a classic American BBQ masterpiece, featuring a tender, juicy beef brisket smoked low and slow over wood pellets. Coated with a flavorful rub and enhanced by periodic spritzing, this brisket delivers rich smoky flavor and a melt-in-your-mouth texture perfect for gatherings and special occasions.

Ingredients

Brisket

  • 1 whole beef brisket (10–12 pounds)
  • ¼ cup yellow mustard
  • ½ cup beef rub or brisket seasoning
  • ½ cup beef broth or apple juice (for spritzing)
  • Optional: butcher paper or foil for wrapping

Instructions

  1. Trim and Season the Brisket: Remove excess fat from the brisket, leaving about a ¼ inch fat cap to maintain moisture. Rub the entire surface with yellow mustard to create a base for the seasoning to adhere. Generously apply the beef rub all over the brisket. Allow it to rest at room temperature while you prepare the smoker.
  2. Preheat the Pellet Grill: Set your pellet grill to 225°F and let it reach the desired temperature before placing the brisket on it. This steady low heat is essential for proper smoking.
  3. Smoke the Brisket: Place the brisket fat-side up directly on the grill grates. Close the lid and smoke the brisket for 6 to 8 hours, spritzing every hour with beef broth or apple juice to keep the meat moist and encourage a flavorful bark to develop.
  4. Wrap the Brisket: When the internal temperature reaches about 165°F, tightly wrap the brisket in butcher paper or foil. This wrapping helps retain moisture and tenderizes the meat further.
  5. Continue Smoking: Return the wrapped brisket to the smoker and cook until the internal temperature reaches 200–205°F and the meat is tender when probed with a skewer or thermometer probe.
  6. Rest the Brisket: Remove the brisket from the grill and keep it wrapped. Let it rest in a cooler or warm oven for at least 1 hour. Resting allows the juices to redistribute and ensures a moist, flavorful final product.
  7. Slice and Serve: After resting, slice the brisket against the grain into desired thickness and serve hot.

Notes

  • Use a wireless meat thermometer to monitor internal temperature without opening the smoker frequently, preserving heat and smoke.
  • Wrapping in butcher paper allows better smoke penetration and bark retention compared to foil.
  • Resting the brisket is crucial for juicy and tender slices; don’t skip this step.
  • Ideal wood pellets for smoking brisket include oak, hickory, or mesquite for robust smoky flavors.

Find it online: https://slsrecipes.com/smoked-pellet-grill-brisket-recipe/