Delicious beef brisket smoked low and slow on your pellet grill. This iconic barbecue classic is chewy and rich in beef flavor, and perfect for feeding a crowd.
Beef brisket is a huge meat cut that epitomizes Texas barbecue more than any other. Made with minimal preparation (no brines or marinades here), this iconic beef cut is an all-day affair that rewards patience. But trust us, the rewards are well worth it.
From meat preparation to the best wood pellets, discover how to smoke brisket on a pellet grill today.
Beef brisket is the classic barbecue meat cut. Rich in thick fibers and connective tissue, this juicy beef cut is taken to a new level when cooked low and slow over smoke.
The fibers that run through brisket are tough, making them strong in beef flavor, while its connective tissues and fat content slowly melt away on your pellet grill, providing an incredible mouthful of beef.
Brisket is taken from the pectoral region of the steer, at the front of the animal. Because of its placement, it’s a well-worked muscle that yields tough and flavorful meat.
The whole brisket contains two separate muscles that are connected by a thick strip of fat. Smoked for hours over low heat, this fat layer renders, enriching the meat with added flavor and moisture.
Whole briskets can weigh upwards of 10lbs, requiring an all-day cook. As a result, some sellers offer half briskets, or just the brisket flat (the leaner and denser subprimal cut).
Smoking Wood Pellets
The best wood pellets for smoking beef brisket are woods that offer a robust smokiness, like hickory, oak, or mesquite.
Mesquite wood pellets have a pronounced earthy flavor that may be overpowering over the period of a long cook, so we recommend combining mesquite pellets with oak in a 1:1 ratio. This will provide a healthy smoke flow while balancing out with the more measured and smooth aromas of oakwood.
When buying your pellets, quality is key. The best wood pellets for smoking use pressed sawdust without the addition of chemicals or filler agents. While many manufacturers claim to use 100% natural hardwood pellets, this isn’t always the case.
Pellet Grill Smoked Brisket
- chopping board
- fillet knife
- digital meat probe
- wood pellets
- 10 lb beef brisket whole
- store-bought BBQ rub
- Fire up pellet grill to 225°F (107°C)
- Place brisket on chopping board, fat cap-side up. Using a fillet knife, trim the fat cap, leaving about ¼-inch of fat. Trim away any other excess fat along the brisket’s surface. Remove the silver skin from the underside of the meat.
- Rinse the brisket and pat dry with paper towels
- Apply dry rub to brisket. Apply liberally, working into any crevices or folds in the meat.
- Once pellet grill is fired up, place brisket on pellet grill grates. Insert digital meat probe into the thickest part of the brisket.
- Smoke at 225°F (107°C) until brisket internal temperature hits 160°F (71°C), about 8 hours
- Carefully wrap brisket in aluminum foil. Wrap tightly (double wrap if you need to)
- Place brisket back on pellet grill grates and reinsert meat probe. Continue to cook at 225°F (107°C) until internal temperature reaches 190°F (87°C), about 2 hours.
- Remove wrapped from smoker. Place on cooking board and leave to rest for 20-30 minutes.
- Remove foil. Slice brisket against the grain into ¼-inch-thick slices.
- Serve and enjoy