Pellet Grill Brisket
This is the best home chef's guide to a perfect brisket on a pellet smoker. I break down everything you need to know to create a delicious brisket with a beautiful smoke ring and absolutely amazing flavor. Impress your friends and family with the juiciest, most tender smoked brisket they'll ever have in their life!
Servings: 28 servings
Calories: 49kcal
Ingredients
- 14 pound full-packer beef brisket
- ¾ cup kosher salt
- ½ cup freshly ground black pepper
- ½ cup light brown sugar
- ¼ cup garlic powder
- ¼ cup paprika
- ¼ cup beef tallow optional
Instructions
- Trim the Brisket
- With a sharp knife, carefully trim fat, silver skin, and greyed meat off the brisket, leaving a ¼ inch layer over the flat and point. The point can have less fat on top, it’s already marbled in.
- Dry Brine Brisket
- In a small bowl, whisk together kosher salt, black pepper, brown sugar, garlic powder, and paprika.
- Rub this brine mixture generously over every part of the brisket, then place the brisket on a wire rack-lined baking sheet and put into the fridge overnight to dry brine uncovered.
- Smoke until Stall
- Set your pellet smoker to 190ºF and wait for thin, blue smoke to appear. Set the dry brined brisket onto the smoker’s grill grate fat-side down and the point towards the heat source of the smoker. Let smoke for 8 hours or until the internal temperature reaches 150-155ºF using a meat thermometer probe in the thickest part of the flat.
- Wrap the Brisket
- Once the temperature has reached 150ºF or the 8 hours has passed, have butcher paper ready to wrap the brisket. You will need two layers.
- Place the brisket carefully onto the middle of the butcher paper and wrap tightly. If using beef tallow, pour it onto the brisket before wrapping. All excess butcher paper must be beneath the brisket.
- Smoke until Done
- Turn the temperature of the smoker up to 250ºF.
- Place the brisket into the smoker again, positioning the brisket point to the heat source again. Stick the meat probe into the thickest part of the flat, do not puncture all the way through. Continue to smoke the brisket until your temperature is 202-205ºF, for about 7-8 more hours.
- Rest and Serve
- Once the brisket reaches 205 degrees F, remove it from the smoker and place into a large insulated cooler or onto a baking sheet and into a draft-free oven for 2 hours minimum to rest. Keep the meat probe in there to make sure the temperature does not go lower than 140ºF if you're resting for more than 2 hours.
- Once brisket rests, remove from the cooler, unwrap from the butcher paper and slice with a large knife between the flat and the point and serve sliced or chopped.
Notes
Storage and Freezing
Once your brisket has cooled down to room temperature, wrap it tightly in aluminum foil or plastic wrap to prevent air from getting in. Place the wrapped brisket in an airtight container or a large resealable plastic bag. Store the brisket in the refrigerator for up to four days or in the freezer for up to three months. NOTE: If you’re freezing the brisket, I recommend vacuum sealing it to prevent freezer burn. If you don’t have a vacuum sealer, place the brisket in a freezer-safe zip-top bag and slowly submerge it in water to press any extra air out.Reheating Instructions
To reheat, remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes. Unwrap the brisket and place it in a baking dish or on a baking sheet and cover tightly with foil to prevent it from drying out. Bake in a preheated oven at 325ºF (165C) for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Remove the foil from the brisket and continue baking for an additional 15-20 minutes, or until the brisket is heated through and has a nice crust on the outside. Let the brisket rest for a few minutes before slicing and serving. Note: You can also reheat your brisket on the grill or in your smoker, but be sure to keep a close eye on it to prevent it from drying out.FAQs
How much brisket to serve per person? -A serving is ½ pound per person, though people will ask for seconds! How do I know when my brisket is done cooking? - When your meat reaches 202-205ºF, it is ready to come off the smoker and rest in a draft-free oven or cooler. This temperature is when we know the connective tissues have melted down, making for tender brisket. When smoking your brisket, always use a meat thermometer because the temperature is more important than the time. I highly recommend a probe you can keep in there so you can keep an eye on the temperature at all times.Nutrition
Serving: 1/2 pound | Calories: 49kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1624mg | Fiber: 1g | Sugar: 3g