Get ready for the best cookout in the neighborhood with you learn how to smoke beef brisket on a pellet grill!
Beef Brisket is by far one of our favorite meats to smoke, it’s a long cooking process but it’s well worth it when that delicious, perfect brisket comes off the smoker or pellet grill.
How do you smoke a brisket on a pellet grill?
The brisket will be smoked on the pellet grill with wood pellets just as it would be on a smoker except without pellets in that case. The first thing to do is to go to the local grocery store or butcher shop and pick out your brisket.
In this case, we use a trimmed brisket, this means that most of the fat has been trimmed off; however, there will still be some fat cap on the brisket because you do not want it trimmed off the entire brisket.
Some of the fat is needed so that it does not dry out.
Next, you want to be sure that your smoker has a meat probe or that you have a meat thermometer to be able to monitor the temperature throughout the cooking time. To get that juicy brisket cooked, you will want consistent temperature throughout your smoker as well, so be sure it’s not offset and cooking evenly.
Then, it’s time to figure out what type of brisket rub that you want to use. We season our brisket with Head Country Seasoning along with brown sugar. Once it’s seasoned, we like to let it rest in the refrigerator for 24 hours before beginning the cooking process.
The seasoning will be a personal preference, you can use basic seasonings too such as black pepper, kosher salt, and garlic powder. This combination will also be a great dry rub option too.
This allows all the seasoning to fully penetrate the brisket and soak in that flavor.
How long does it take to smoke a brisket on a pellet grill?
Once you are ready to smoke the brisket, then it’s time to cook it low and slow on your smoker or in this case our pellet grill.
The whole brisket can go directly onto the grill grate, fat side down, with the pellet grill heated to 250 degrees F.
The general rule of thumb is to smoke the brisket for 1-1 1/2 hours per pound. We prefer that the internal temperature be right around 205 degrees F for ours to be easy to slice and chop.
In the meantime, though there are a few steps we like to take when the internal temperature of the brisket reaches about 170 degrees F, we remove the brisket carefully from the grill and wrap it in aluminum foil or peach butcher paper.
Once it’s wrapped, it’s placed back on the grill until the internal temperature of the meat reaches 205 degrees F. At that point, you can remove the wrapped brisket. For best results, let it rest for at least an hour or two before slicing and serving. This allows all the juices to fully soak throughout the brisket and gives it a juicy texture.
Do not skip this important step of letting the brisket rest. This does affect the final texture of your brisket.
It will end up being close to room temperature when serving.
What wood chips should you use to smoke beef brisket?
Hickory Pellets or a blend of pellets is our favorite choice for smoked brisket, but if you like a sweet and savory flavor you can go for apple or pecan.
Remember that the type of wood pellets will directly enhance the smoke flavor of the brisket.
How do you make chopped brisket?
Sliced brisket is a beautiful thing; however, in our family we all LOVE chopped brisket. It’s just so delicious, easy to eat, and perfect on a sandwich.
Chopped brisket can be done either by chopping by hand or by placing smaller chunks of brisket into a food processor. Pulse the meat until it’s your desired consistency.
When slicing the chunks be sure to use a very sharp knife and a sturdy cutting board.
This is a great way to serve it on a sandwich or potato with barbecue sauce.
It’s time to smoke some beef brisket along with these other smoked meats!
There are a variety of different methods for smoking brisket on a pellet grill, this is simply our personal preference and how we go about it with our own smoked brisket recipe.
Enjoy this great Pellet Grill Recipe!
Smoked Brisket
Ingredients
- 10 Pound Beef Brisket
- 4 Tbsp Brown Sugar
- 4 Tbsp Head Country Seasoning
- Aluminum Foil or Butcher Paper
- Barbecue Sauce
Instructions
- Once the brisket is trimmed, this includes trimming the fat cap to about 1/4 inch thick, season the brisket with the Head Country seasoning and brown sugar on all sides. It's best to use a sheet pan that has sides to hold it in.
- Place this on the sheet pan and let the brisket rest in the fridge for 24 hours.
- Warm up the pellet grill to 250°F.
- Place the brisket fat side down directly on the grill grates and cook until the internal temperature reaches 170°F, this can take anywhere from 6-8 hours depending on the size of the brisket.
- After it has reached 170°F, carefully remove and wrap the brisket in aluminum foil or butcher paper. Place back on the pellet grill for an additional 3-4 hours until the internal temperature reaches near 205°F.
- This process will take about 10-12 hours for a 10-pound brisket.
- Once fully cooked, remove and let the brisket rest for at least 1 full hour.
- Slice or Chop and Serve with barbecue sauce.
Notes
Nutrition
did you make this recipe?
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