Are you excited and ready to learn How To Smoke Brisket On A Pellet Grill? Now is the time to get your grill ready to go! Grilling season is here, and it’s time to create a meal that everyone will love! I’m serious when I say that this is the best-smoked beef brisket recipe. Cooking Brisket has never been easier!
Table of Contents
Why We Love Smoking Brisket
- Foolproof for Beginners: This smoked brisket recipe makes smoking brisket on a pellet grill easy, even if it’s your first time.
- Mouthwatering Results: Juicy, tender, and packed with smoky flavor, this seasoned brisket will have everyone coming back for seconds.
- Perfect for Any Occasion: Whether it’s a weekend barbecue or a special gathering, this best smoked brisket recipe is guaranteed to impress your guests!
Ingredients needed to smoke a brisket
Once you learn how to smoke a brisket, you will be a master of the grill! Truth be told, it’s really not that hard to do at all! You just need a few easy ingredients to get started and you’ll be smoking that brisket perfectly in no time at all.
- Whole Packer Brisket: Known for its rich flavor and tenderness, full packer brisket makes it the star of the smoke.
- Kosher Salt: Essential for seasoning and helping to retain the brisket’s moisture.
- Garlic Salt: Adds a savory depth, enhancing the natural taste of the meat.
- Black Pepper: Provides a hint of spice, rounding out the flavor profile.
How To Smoke A Brisket On A Pellet Grill
Step One: Trim off as much fat as you can from the brisket. Place paper towels on an 11×13 baking sheet.
Step Two: Liberally season all sides of the brisket with kosher salt. Place in the fridge for at least 12 hours before smoking.
Step Three: Once the brisket has dried out and been removed from the fridge, liberally season the packer with garlic salt and black pepper on all sides. Ensure the brisket is well-seasoned so that you don’t see any meat. Let it rest and come to room temperature for about an hour. While the brisket is resting, preheat your smoker to 250°. You can use any wood that you want, such as the Jack Daniels option.
Step Four: Place your brisket fat side (the fat cap) down in the smoker, ensuring good airflow. You may need to add wood chips every hour, so keep an eye on it. Keep the door closed is best to prevent smoke from escaping during the cooking process. Smoke the brisket for 30-60 minutes per pound, typically around 12 hours. Once it reaches an internal temperature of 190-210°, remove it, wrap it in aluminum foil, and let it rest for at least an hour.
Step Five: When slicing the brisket, slice it against the grain.
Step Six: Enjoy your smoked brisket!
Expert Tips For Nailing This Brisket Recipe
- Choose the Right Cut: Opt for a brisket with a good amount of marbling, as the fat content will help keep the meat tender and flavorful during the long smoking process.
- Monitor Temperature Consistently: Use a meat thermometer to keep track of the internal temperature of the brisket. Consistent monitoring ensures you don’t overcook or undercook, achieving the perfect tenderness.
- Experiment with Wood Varieties: Try using different types of wood chips like hickory, mesquite, or cherry to infuse your brisket with unique flavors. Each type of wood imparts a distinct taste, allowing you to customize the smokiness to your preference.
How Long Does It Take To Smoke Brisket?
Wondering what the brisket cook time or brisket smoke time is? The smoke brisket time really depends on the size of your beef. Our basic guideline is to allow between 30 and 60 minutes for each pound of meat, depending on how you season it. A 16-pound brisket cooked at 275 degrees Fahrenheit for example, will take between 10 and 12 hours to prepare.
What is the best temperature to smoke a brisket?
This is where it’s important to take the internal temperature of the meat! The best temperature to smoke a brisket is between 195 and 215 degrees.
How To Store Leftover Brisket
- Refrigerate: Slice smoked brisket tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, slice the brisket and freeze it in individual portions. Wrap each portion in plastic wrap and then place them in a freezer-safe bag or container. It can be frozen for up to 3 months.
- Thaw: Defrost in the refrigerator overnight for best results.
- Reheat: Warm the juicy brisket gently in the oven, on the stove, or in a sous vide bath to preserve its tenderness and flavor.
What to Serve with Smoked Brisket?
- Southern Favorites: Try Collard Greens, Crispy Okra Chips, or biscuits for a true Southern-style feast.
- Classic BBQ Sides: Creamy Coleslaw, Baked Beans, or Cornbread complement the smoky flavors perfectly.
- Potato Dishes: Mashed potatoes, Potato Salad, or Roasted Sweet Potatoes add a hearty and satisfying touch.
- Fresh Salads: A simple green salad, Cucumber Salad, or Tangy Pickled Vegetables bring a refreshing balance.
- Grilled Veggies: Grilled Asparagus, Zucchini, or Corn On The Cob pair beautifully with brisket’s richness.
- Mac and Cheese: A creamy, cheesy side is always a crowd-pleaser with smoky meats.
FAQ’S
Can I Add Apple Cider Vinegar To my Brisket?
can I Wrap My brisket While Smoking?
How To Smoke A Brisket On A Pellet Grill
Equipment
- 1 Smoker
Ingredients
- 1½ Lb. Packer Brisket
- Kosher Salt to taste
- Garlic Salt to taste
- Black Pepper to taste
Instructions
- Trim off as much fat as you can from the brisket. Place paper towels on an 11×13 baking sheet.
- Liberally season all sides of the brisket with kosher salt. Place in the fridge for at least 12 hours before smoking.
- Once the brisket has dried out and been removed from the fridge, liberally season the packer with garlic salt and black pepper on all sides. Ensure the brisket is well-seasoned so that you don't see any meat. Let it rest and come to room temperature for about an hour. While the brisket is resting, preheat your smoker to 250°. You can use any wood that you want, such as the Jack Daniels option.
- Place your brisket fat side down in the smoker, ensuring good airflow. You may need to add wood chips every hour, so keep an eye on it. Keeping the door closed is best to prevent smoke from escaping. Smoke the brisket for 30-60 minutes per pound, typically around 12 hours. Once it reaches an internal temperature of 190-210°, remove it, wrap it in aluminum foil, and let it rest for at least an hour.
- When slicing the brisket, slice it against the grain.
- Enjoy your smoked brisket!
