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)
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
Nutrition
- Serving Size: 6 oz
- Calories: 420
- Sugar: 0 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 37 g
- Cholesterol: 125 mg
