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How To Smoke Brisket On A Pellet Grill.

How To Smoke A Brisket On A Pellet Grill

Angela Milnes
Enjoy a deliciously tender smoked brisket, seasoned to perfection and slow-cooked for ultimate flavor. This simple recipe makes achieving a barbecue masterpiece easy for everyone.
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Prep Time 13 hours
Cook Time 12 hours
Cool Time After Smoked 1 hour
Total Time 1 day 2 hours
Course Main Course
Cuisine American
Servings 8 Servings
Calories 132 kcal

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!

Notes

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.

Nutrition

Calories: 132kcalProtein: 18gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gCholesterol: 53mgSodium: 67mgPotassium: 281mgCalcium: 4mgIron: 2mg
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