How to smoke a brisket on a pellet grill from Traeger Grills expert.

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  • The Best Pellet Smokers in 2021
  • The Best Wood Pellets for Smoking of 2021

Do you want to master the art of grilling a brisket? Since you are here, it means your answer is yes.

This article shares the secret of how to smoke a brisket on a pellet grill, including offset smoker and vertical pellet smoker.

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We all know that brisket is a thick meat cut that requires low and slow consistent smoking. You can cook a perfectly tender and juicy brisket on both gas grills and charcoal grills by following the instructions mentioned in the following guide.

If you’re looking for a quality pellet grill, we also break down the best pellet grills available in 2021 (read more here) to help you make up your own mind.

Smoked Brisket on Pellet Grill

Smoked Brisket on Pellet Grill

Many people often have a misconception that they can smoke a brisket if they know how to smoke a turkey on a camp chef pellet grill. However, it’s certainly not the case.

A brisket is essentially a primal beef cut from the lower chest or breast of the cow. You should buy a flat and leaner brisket part, known as full packer brisket, instead of the deckle point, which is fattier and usually falls apart during cooking.

Essentials to Smoke a Brisket

  • A pellet grill – You can read the reviews of the best pellet smoker & grill to buy the best pellet grill under $500 or more budget. For instance, Camp Chef SmokePro DLX pellet grill is one of the best smokers for beginners.
  • A large cutting board and a carving knife.
  • A smoker thermometer.
  • Aluminum foil, spray bottle, oil, seasoning, and hardwood pellets.

Pellet Grill Brisket Recipe

First, you need to prepare the brisket for smoking by trimming the fat using the Victorinox Swiss Army Cutlery Pro Slicing knife, which is the best knife for slicing brisket. You must closely examine the meat to find the good marbling.

You need to remove the excessive hard fat, which won’t become tender during the smoking process. Not only that, but you’ll be able to apply the seasoning to the meat directly. Lastly, remove the unattractive edge meat if you want to offer an irresistible meat piece to your guests.

  • Place the brisket on the cutting table with a fat cap facing up.
  • Use a paper towel to pat dry the brisket.
  • Start trimming the fat cap to ensure a smooth and even ¼ inches layer.
  • Flip the brisket over and perform the above procedure.
  • It’s essential to remove the hard fat if found on any side.

Many BBQ enthusiasts want to enjoy tender and juicy meat using only salt and pepper for seasoning; however, it entirely depends on your preference and liking.

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After rubbing the seasoning all over the brisket on both sides, you need to wrap it and put it in the refrigerator for 12 to 24 hours.

Furthermore, you can also inject brisket with bone and beef broth to make it more flavorful and juicy.

Smoking Time

No matter the size of the brisket, you need one to three hours to prepare, trim, season and rest it. In the end, you need to give at least one hour of rest time before serving.

The rule of thumb is that you require 30 to 60 minutes per pound at a grill temperature of 250F degrees. Once the internal temperature reaches 200F to 205F degrees, your brisket is done.

  • 10 pounds brisket – six to nine hours of smoke.
  • 15 pounds – 10 to 12 hours smoking time.
  • 20 pounds – 12 to 16 hours smoking duration.

How to Smoke a Brisket on a Pellet Grill

  • Preheat the pellet grill to 225F degrees with the lid closed for 15 minutes.
  • Place the brisket with the fat side facing down.
  • Cook for around six hours or until the internal temperature reaches 160F degrees.
  • The brisket reaches the stall point at 160F degrees, where the meat releases the moisture.
  • Now use the Texas Crutch (TC) technique to shorten the stall.
  • Remove the brisket from the grill and wrap it in a double layer of aluminum foil after applying apple juice or other liquids to create a steaming process.
  • The foil wrapping speeds up the cooking process while retaining the essential juices inside.
  • If you don’t wrap your brisket, the next cooking cycle will dry it out.
  • Next, you need to put the foiled brisket back on the grill grate and smoke it for an additional three to four hours until the internal temperature reaches 200F degrees.
  • In the end, remove the brisket from the grill and let it rest for at least one hour, allowing the juices to settle within the meat.
  • You should slice the brisket against the grain into ¼ inches pieces.
  • You can reheat the leftover brisket till the serving temperature of 140F degrees on a drip pan covered with aluminum foil.

Types of Wood Pellets

Whether you want to smoke a turkey in a pellet grill or try out an electric smoker brisket recipe, hickory must be your first choice. Hickory incorporates a robust flavor in the brisket.

Moreover, you can mix other milder wood such as oak to balance the flavor. You can also use apple, cherry, or maple wood to add a sweet taste.

Additionally, you can use pecan wood to add a nutty flavor to complement the spicy and sweet flavors.

Other Tips

  • You can use the fold and bend test while buying a brisket. All you need to do is fold the two ends of the brisket and examine how many folds you get. More number of folds means more tender meat.
  • It’s recommended to use a 14 inches knife to trim the brisket.
  • You should trim a colder brisket since it’s easy to trim it.
  • Always place the fat side on the bottom to ensure better flavor as the dripping fat doesn’t wash away seasoning. Furthermore, you don’t ruin the presentation side of the brisket.
  • You can save the brisket drippings as a marinade or dipping sauce.
  • Use a wifi meat thermometer to ensure a final internal temperature of 203F degrees.


Preparation and patience is the key to smoke a perfectly juicy brisket on a pellet grill. The primary purpose of the above article is to guide you through the brisket smoking process, starting from selecting a brisket piece to trimming it and, of course, smoking it.

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