Pellet Smoked Brisket (Texas Style)

a slice of smoked brisket flopped over a knife showing how tender it is

5 from 9 votes

Pellet Smoked Brisket (Texas Style)

If you’re ready to make a pellet smoked brisket that’s tender, juicy, and full of bold, smoky flavor you’ve found the ultimate guide. I’ll show you how we trim, rub, smoke, wrap, and rest a full packer brisket on a pellet grill so you get that pretty smoke ring and juicy meat all the way through with perfect slices. Use your Traeger, Pit Boss, or any pellet grill; the method is the same. Make it for Sunday supper, game day, or your next backyard BBQ, it's a crowd-pleasing fan favorite!

Prep Time15

Cook Time16

Brine + Rest Time10

Total Time1 2 15

Course: Grilling and Smoker Recipes

Cuisine: Southern

Servings: servings

Calories: 387kcal

Author: Eden Westbrook

Ingredients

14 pound full-packer beef brisket up to 16 pounds
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.
14 pound full-packer beef brisket

Dry Brine Brisket

In a small bowl, whisk together kosher salt, black pepper, brown sugar, garlic powder, and paprika.
¾ cup kosher salt, ½ cup freshly ground black pepper, ½ cup light brown sugar, ¼ cup garlic powder, ¼ cup 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 internal temperature has reached 150ºF, have butcher paper ready to wrap the brisket. You will need two layers. Check the brisket for a dark color and a bark that doesn't come off when touched, that's when it's ready. If the bark still hasn't set, let the brisket continue smoking until it sets, usually around 150ºF to 160ºF.
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 with the fat cap side down.
¼ cup beef tallow

Smoke until Done

Turn the temperature of the smoker up to 250ºF.
Place the brisket into the smoker again, positioning the brisket point toward the heat source again, fat side down. 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 202º'F to 205ºF, 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, still wrapped. Keep the meat probe in the meat to make sure the temperature does not go lower than 140ºF if you're resting for more than 2 hours so it remains safe to eat.
Once the brisket is rested, remove from the cooler, unwrap from the butcher paper and slice with a large knife between the flat and the point. 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.

Nutrition