Pellet Grill Smoked Brisket
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.
Servings: 12
Equipment
- chopping board
- fillet knife
- digital meat probe
- wood pellets
Ingredients
- 10 lb beef brisket whole
- store-bought BBQ rub
Instructions
- 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