It takes some practice and professional advice to perfect the art of smoking brisket, but it doesn’t have to be difficult.
I urge you to carefully read this entire article, especially if this is your first time cooking a full-packer brisket.
Learn how to smoke a chuck roast first by practicing similar techniques, or try making smoked beef ribs for a quicker and less expensive alternative.
This is still a great resource to refer to along the way if you’re not new to smoking a juicy brisket but want to brush up on some techniques or test out some new ones.
I’ve been smoking barbecue for over 4 years, and during that time I’ve used countless smokers and collaborated with a wide range of grill manufacturers.
Fortunately, I’ve picked up a lot of knowledge along the way, and I’m hoping that all my mistakes and trials will show you how to make a perfect brisket that’s worth the money, time, and delicious calories.
You can completely follow this guide even if you don’t have an electric style pellet smoker, but I specifically selected this recipe with pellet smoking in mind.
Why? Because the popularity of pellet smokers on the market in recent years has made smoking meat and creating amazing backyard BBQ a much more accessible hobby for home cooks.
At the end of the day, our goal is to make delicious food that we can share with our friends and family, so I am a huge proponent of cooking on what you love and enjoying the process!
Pellet smoking has many benefits, especially when it comes to a meat that requires a lengthy, low-and-slow cook, like a brisket.
A comprehensive list of ingredients, instructions for trimming and prepping your brisket, and responses to some of the most frequent queries I’m asked about perfecting brisket cooking can all be found below.
- Remove the brisket from the refrigerator and immediately start trimming. …
- Stir together the salt and pepper. …
- Prepare the smoker and set it to 225 degrees. …
- Close the smoker and smoked until the smoker reaches about 160 degrees.
Brisket on a Pellet Grill
Smoked Pellet Grill Brisket 🔗
Moist and tender brisket with a smoky flavor and great bark, all achieved on your pellet grill.
Prep: 30min
Total: 930min
Serving Size: 1 serving
Nutrition Facts: calories 792 kcal, Carbohydrate 4 g, Protein 104 g, Fat 37 g, Saturated Fat 13 g, Cholesterol 309 mg, Sodium 396 mg, Fiber 1 g, Sugar 0.2 g, unSaturated Fat 18 g, servingSize 1 serving
Ingredients:
- 11 lb full packer brisket
- 4 tbsp beef rub (You can use our recipe or a store bought rub)
Instruction:
- 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.
- 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 carving.
FAQ
How long do you cook a brisket on a pellet grill?
Place the brisket on the grill grate with the fat side down and cook for about 6 hours or until the internal temperature reaches 160 degrees Fahrenheit. Set your pellet grill to 225 degrees Fahrenheit and preheat with the lid closed for 15 minutes.
How long will it take to cook a brisket at 225 degrees?
When your smoker is set to 225 degrees, you can anticipate that the brisket will cook at a rate of about 1-1/2 to 2 hours per pound. As a result, if you purchase a whole packer brisket that weighs 12 pounds after trimming, you should prepare for an 18-hour cooking session.
What is the 3 2 1 method for brisket?
The popular 3-2-1 method of cooking ribs uses the Texas crutch; the numbers simply refer to 3 hours in the smoker unwrapped, followed by 2 hours of foil-wrapping, with the final hour unwrapped at a slightly higher temperature.
How long do you cook a brisket at 225 per pound?
A number of factors, such as the actual meat thickness, wind, temperature, and how frequently you open the smoker door, can affect the cooking time, but you can typically plan on 1.5 hours per pound at 225 degrees for brisket, pork shoulder, and other larger pieces of meat.