If you’re ready to experience the holy grail of backyard barbecue, let me introduce you to Smoked Pellet Grill Brisket. This recipe delivers a supremely juicy, tender brisket crowned with a smoky bark and a deep, complex flavor that’s pure comfort food. Whether you’re a pellet grill pro or just dipping your toes into the world of smoking, this brisket is your ticket to BBQ greatness—impressive enough for a crowd, but easy enough for a weekend gathering with friends and family.

Smoked Pellet Grill Brisket Recipe - Recipe Image

Ingredients You’ll Need

Smoked Pellet Grill Brisket is all about patience, good technique, and letting a handful of honest ingredients shine. Each piece plays a special role, from building a crusty bark to infusing every bite with savory goodness. Here’s what you’ll need—and why you shouldn’t skip any of them!

Whole packer brisket (10–12 lbs): Go for a full brisket with both flat and point for optimal moisture and flavor.
Yellow mustard (1/4 cup): Not for tang but as a binder, helping the rub really stick and form a beautiful bark.
Coarse kosher salt (1/4 cup): Salt is essential for seasoning the meat deeply and drawing out its natural flavors.
Coarse black pepper (1/4 cup): Gives the brisket its signature Texas-style crust and a peppery kick.
Garlic powder (2 tablespoons): Adds a subtle hum of savory depth that rounds out the rub.
Smoked paprika (2 tablespoons): Delivers a smoky, reddish hue and another layer of flavor to the crust.
Onion powder (1 tablespoon): Contributes background sweetness and umami.
Cayenne pepper (1 teaspoon, optional): For those who like a little heat in their bark, a dash of cayenne is just the ticket.
Beef broth or apple juice (1 cup, for spritzing): Keeps the brisket moist during the long smoke and adds a touch of richness or sweetness, depending on your choice.

How to Make Smoked Pellet Grill Brisket

Step 1: Trim the Brisket

Start by laying your brisket on a large cutting board. Using a sharp knife, trim away any hard or excess fat from the surface, leaving about a quarter-inch fat cap for moisture and flavor. Trim off any silver skin or overly thick fat patches—this ensures the smoke and seasoning can really work their magic throughout the entire brisket.

Step 2: Apply the Mustard Binder

Slather the entire brisket with yellow mustard on all sides. Don’t worry, you won’t taste the mustard in the final product—its job is simply to help the spice rub adhere and form that irresistible crust. Make sure every nook and cranny is covered for even seasoning.

Step 3: Season Generously

In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne if you’re feeling bold. Coat the brisket evenly and thoroughly, pressing the rub into the meat so it sticks. You want a heavy, even layer all over—don’t be shy, this is where the flavor begins!

Step 4: Preheat and Prep the Pellet Grill

Fire up your pellet grill and set it to 225°F (107°C). Choose pellets that match your flavor preference: hickory or mesquite for bold smoke, or oak and applewood for a gentler touch. Make sure the grates are clean and ready—now it’s time for the brisket to meet the smoke.

Step 5: Smoke Low and Slow

Place the brisket, fat side up, directly onto the grill grates. Close the lid and let the smoke begin its work. After the first two hours, start spritzing the brisket every hour with beef broth or apple juice to keep it moist and build a gorgeous bark. Smoke until the internal temperature reaches about 165°F (74°C), usually 6 to 8 hours in.

Step 6: Wrap and Finish Cooking

Once your brisket hits that magical 165°F (74°C), remove it from the grill and wrap it tightly in butcher paper or heavy-duty foil. Return it to the grill and continue cooking until the internal temperature is between 200–205°F (93–96°C). You’ll know it’s done when a probe or toothpick slides in with almost no resistance—think soft butter!

Step 7: Rest and Slice

Take your wrapped brisket off the grill and let it rest, still wrapped, in a cooler or a warm oven for at least one hour. This step is crucial for juicy results! When ready to serve, slice the brisket against the grain for maximum tenderness, and get ready for applause.

How to Serve Smoked Pellet Grill Brisket

Garnishes

Garnishing your Smoked Pellet Grill Brisket is the fun finishing touch. Sprinkle with a bit of flaky sea salt, fresh chopped parsley, or thinly sliced scallions for color. Some folks love a few pickled jalapeños or red onions on the side to cut through the richness—totally optional, but highly recommended!

Side Dishes

This brisket practically begs for classic BBQ sides. Think creamy coleslaw, tangy pickles, smoky baked beans, or a big batch of buttery cornbread. For a lighter touch, a crisp green salad or grilled veggies add balance and freshness to your plate.

Creative Ways to Present

Don’t stop at slicing! Try piling slices of Smoked Pellet Grill Brisket onto toasted buns for epic sandwiches, layering it over cheesy grits, or chopping leftovers for barbecue tacos. The smoky, peppery flavor pairs beautifully with a wide range of sauces and condiments—let your imagination run wild.

Make Ahead and Storage

Storing Leftovers

Any leftover Smoked Pellet Grill Brisket should be sliced and stored in an airtight container in the refrigerator. Pour in a splash of reserved cooking juices or broth to keep it moist. Brisket keeps beautifully this way for up to four days, making it a meal prep superstar.

Freezing

If you want to save brisket for a rainy day, freezing is your friend. Wrap cooled slices tightly in foil and place them in a freezer bag, removing as much air as possible. Label with the date, and you’ll have delicious brisket ready to go for up to two months.

Reheating

To reheat, place slices in a baking dish and add a bit of broth or juice to keep things juicy. Cover tightly with foil and warm in a 300°F (150°C) oven until heated through. Alternatively, you can reheat gently in a skillet or even microwave individual servings with a splash of liquid.

FAQs

Do I have to use mustard as a binder?

Not necessarily! Mustard is a popular choice because it doesn’t affect the final taste, but you can use olive oil or even water if you prefer. The key is to help the rub stick and develop a flavorful bark.

Which pellets are best for Smoked Pellet Grill Brisket?

It depends on your flavor preference. Hickory and mesquite bring bold, assertive smoke, while oak and applewood are more subtle. You can even mix pellets to create your own unique smoke profile!

How do I know when the brisket is done?

The best test is feel, not just temperature. When a probe or toothpick slides in and out with little resistance (like butter), your brisket is perfectly tender and ready to rest. Typically, this happens around 200–205°F (93–96°C).

Why do I need to rest the brisket?

Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Skipping this step can lead to dry slices, so be patient—it’s worth it!

What should I do if my brisket stalls during smoking?

It’s totally normal for the internal temperature to “stall” around 150–170°F as moisture evaporates. Just be patient, keep spritzing, and if needed, wrap the brisket in butcher paper or foil to power through the stall and finish cooking evenly.

Final Thoughts

There’s nothing quite like gathering friends and family around a platter of Smoked Pellet Grill Brisket, with its smoky aroma and melt-in-your-mouth texture. Whether you’re celebrating a special occasion or just want to master the art of BBQ, this recipe will earn you rave reviews every time. Fire up that pellet grill and let the brisket adventure begin!

Smoked Pellet Grill Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: Emma
Total Time: 10 hours 30 minutes (plus 1 hour resting)
Yield: 16 servings 1x
Diet: Non-Vegetarian

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Description

This Smoked Pellet Grill Brisket recipe delivers tender, flavorful barbecue with a perfect smoke ring, using a combination of bold spices and low-and-slow cooking on a pellet grill. Ideal for BBQ enthusiasts seeking an authentic Texas-style brisket with juicy, melt-in-your-mouth texture.

Ingredients

Scale

Brisket

1 whole packer brisket (10–12 lbs)
1/4 cup yellow mustard (binder)

Rub

1/4 cup coarse kosher salt
1/4 cup coarse black pepper
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)

Spritz

1 cup beef broth or apple juice (for spritzing)

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Instructions

Trim the brisket: Trim excess fat from the brisket, leaving about a 1/4 inch fat cap to keep the meat moist during cooking.
Apply the binder: Rub the entire brisket evenly with yellow mustard. This helps the seasoning stick and forms a flavorful crust.
Prepare the rub: In a small bowl, combine coarse kosher salt, coarse black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper if using. Mix well.
Season the brisket: Generously coat the brisket on all sides with the prepared rub, pressing the seasoning into the meat to ensure it adheres well.
Preheat the grill: Set your pellet grill to 225°F (107°C) and allow it to stabilize before placing the meat.
Start smoking: Place the brisket fat side up directly on the grill grates and smoke for 6 to 8 hours. After the first 2 hours, spritz the brisket every hour with beef broth or apple juice to maintain moisture and enhance flavor.
Wrap the brisket: Once the internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or heavy-duty foil to retain moisture and tenderness.
Continue cooking: Return the wrapped brisket to the grill and continue cooking until the internal temperature hits 200–205°F (93–96°C). It should be tender enough that a probe inserts with little resistance.
Rest the brisket: Remove the brisket from the grill and let it rest while still wrapped, ideally in a cooler or warm oven, for at least 1 hour to allow juices to redistribute.
Slice and serve: Slice the brisket against the grain to ensure tenderness and serve immediately for the best flavor.

Notes

For a stronger smoke flavor, use hickory or mesquite pellets; for a milder taste, use oak or applewood pellets.
Always slice the brisket against the grain to maximize tenderness.
Leftover brisket can be refrigerated for up to 4 days or frozen for up to 2 months.

Prep Time: 30 minutes
Cook Time: 10 hours
Category: Main Course, BBQ
Method: Smoking
Cuisine: American, BBQ