pellet grill brisket

The only thing it takes to create amazing brisket on a pellet grill is time. With a few simple seasonings, some butcher paper, and plenty of low and slow hours on a pellet grill, you will blow your friends and family away with this brisket. https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-hot-bbq-rub

Pellet Grill Brisket

whole packer brisket (16lbs)

Killer Hogs Hot Rub

Killer Hogs TX Brisket

Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.

Season the brisket with Hot Rub followed by TX Brisket Rub.

Rest brisket for a few hours before placing on pit.

Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.

Place brisket fat side down on pellet grill and smoke for 8 hours.

Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker. 

Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.

Rest brisket in a dry cooler for 2 hours.

Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends. 

I haven't done this recipe yet but at that low of heat depending on your hopper size it should be fine cooking over night, it takes me about two cups of pellets for every hr I'm cooking...

Malcolm, you do not know the effect you had on this old worn out Marine.  I retired after thirty two yeas service,  thought this going to be the high part of my life.....wrong.  I was totally lost, not knowing what to do or anything else, I was getting to the point of what the heck,I am just flat out worthless.  I did not care if tomorrow came or not.  Then I started watching your videos on you tube, why,  I could not tell you, the more I watched the more interest came about.  Being  retired military I can not afford a good grill, I am limited on cuts of meat I can buy but Malcolm your videos gave me some thing to look at and wonder if i could BBQ like  that, you put meaning back where it used to be.  I look forward to new videos.  Thank you for giving me some thing to fill the hole I was in.......!

Hi just wandering, every time I cook brisket it always comes out really stringy, and I was just wandering if their is anything that I'm doing wrong.
Thanks Brian

May have been sliced with the grain of the meat, instead of against it?

Malcom, I’ve used a lot of your recipes and none disappoint, I appreciate the easy to follow videos and the recipes !

I am having an issue with consistency on brisket I hope you can help me with...I have  cooked 7-8 full briskets on my Traeger pellet grill and have followed time and temp recommendations and most have been perfect. I have had 2 instances where the  Flat was good but Point has been tough and unedible. Wondering if I’m doing something wrong or just got a bad brisket, thx

Awesome pellet grill brisket.  My Traeger does not have a 195 degree setting, so I did about 9 hrs on smoke at 180 degrees.   Had like a half inch smoke ring.

Happy Independence Day!

Tried this brisket for the first time over the weekend on our Yoder 480 and it turned out phenomenal.  Used pecan pellets and had an incredible smoke ring although I was cooking a 12 pound brisket it did take me around 18 hours to achieve 200 internal temperature but I believe that was due to the stall I encountered

Your recipe and instructions were excellent.  The amount of detail was great.  I just made my first brisket today.  It came out perfect, smoky, tender with nice bark.   I used a pellet smoker to cook the 16 lb brisket with salt/pepper and crusting rub.   The butcher paper that I ordered didn't arrive in time, so I used parchment paper which worked great.    I followed your timing with slow smoke over night followed by wrapping and finishing plus long rest.  Thanks.   I will be making brisket again.

I use a basic S&amp;P rub on mine, let it sit for 1 hour before placing in fat cap up in my pitboss copperhead on the rack above a pan of water under in the drip tray. Set the smoker to "smoke" setting for 1 hour them spritz with apple juice before bumping temp to 225°. Continue to spritz every hour until internal temp reaches 165 (usually around 4 to 6 hours...your results may vary... I usually cook 60 to 100 lbs per time). Once at 165° I wrap in peach butcher paper as above until internal temp of 203° is achieved at which time I pull from heat and wrap the brisket and paper in aluminum foil then wrap the foil wrapped meat in an old towel and place in cooler for up to 6 hours to rest. Super tender every time.

Followed Malcom’s directions using my Camp Chef pellet grill with Traeger Oak pellets. 

12 lb brisket; ran it for 8 hours @ 200F from 23:30 to 07:30. Sprayed it down with some water once at 3:30. Wrapped it up and took it to an IT of 201F by 13:15. 

After a 3 hour rest in the cooler, I unwrapped, sliced, and got rewarded with absolute perfection. Bark was perfectly set and the smoke flavour was very pronounced. Flat stood up to slicing and pulled apart beautifully with little resistance. Point was to die for. 

Budget yourself 1.25 hours per pound and do not rush it or crank the heat. Give yourself lots of time and take it up to at least an IT of 200.

This recipe is a winner 5/5

I adjusted the times for a smaller brisket but generally followed your lead.  Got a killer crust, gorgeous smoke ring, and the pull was perfect.  Thanks for the solid instructions!

Amazing brotha!  Keep up the videos and good work
You're a legend my friend

You are the man Malcom! This recipe made for an amazing brisket. Smoked up an 18+lb beauty this weekend on my Timberline, and it turned out fabulous. Came in just over the 15 hour mark, which surprised me a bit with the extra weight. So moist and delicious. Good thing...  because we are gonna be working through it for a few more days of leftovers! Thanks!

I made my first brisket the other day following this recipe and it was awesome!! Thanks for the detailed video. I can’t wait to make this again.

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than makiwith temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than making some slight adjustments with temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

Awesome. I’ve tried multiple recipes and this one is it. I do occasionally inject beef broth and spices

I loved it. I am going to make this recipe tomorrow. Thank You a lot. Are you going to share more recipes in near future? If "YES" then I am going to bookmark your website right now.

We’ve used this recipe several times now and it’s pure gold!
Everyone is amazed how a brisket can be this good, including myself as I didn’t like beef briskets until now!

https://www.youtube.com/watch?v=Dn5ZJz2Ta78

Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker 

#smokedbrisket #pelletgrillbrisket #howtobbqright
 
Brisket smoked on a Pellet Grill 

WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6" Boning Knife https://bit.ly/H2QKnife6
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- White "Hand Saver" Gloves https://bit.ly/HandSaver
- Butcher Paper for Briskets http://bit.ly/H2QButcherPaper
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Red "Meat" Cooler https://amzn.to/2XiSTq7
- Red Handle 12" Slicing Knife http://bit.ly/H2QKnife12inch

The only thing it takes to create amazing brisket on a pellet grill is time.  Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill. 

I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket.  I use a layer of my Killer Hogs Hot BBQ Rub http://bit.ly/TheHotRub and then a layer of my Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket  

You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.  

When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets.  At 11:00 the brisket goes on fat side down -  just make sure you have plenty of pellets in the hopper.  

After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”.  Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.  

Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”.  Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT http://bit.ly/ThermoworksDOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.  

Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing.  Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours. 

After the rest, remove the brisket and slice!  This brisket will rival any “stick burner” out there.  The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.  

Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket

Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.  
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.  

Connect With Malcom Reed: 
http://howtobbqright.com/
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Brisket on Pellet Grill

  You’re not a barbecue master until you’ve smoked a   packer beef brisket cut   Pit Boss style. This one uses the cooler method to rest the barbecue beef brisket, to improve texture and overall appearance.    Seems like although most everyone who buys a pellet smoker wants to try smoking a brisket at least once in their journey. Few, however, make it past that first smoke with the confidence to try again. Use these easy to follow instructions which detail the process step by step so you can get a tender and juicy brisket cooked all on your pellet grill.   Master this one and you’ll be the reigning BBQ king or queen of your block. 

Barbecue Beef Brisket

Beef Soup, Campbells Can

- 12 to 14 lb Packer Beef, Brisket

The night before you plan on cooking the brisket, trim the surface fat off the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat. 

Place the brisket in an unscented trash bag or on a sheet pan fat side up and season the meat side liberally with your favorite Rub. Let rest on the counter for 30 minutes until the rub is all soaked up. Flip the brisket over and season the fat side liberally. Cover or wrap up the brisket and put in the fridge overnight. 

Prep your Grill by cleaning the grates, grease tray and firepot is clean. Start the grill and set to 250°F. 

When grill has settled to 250°F place brisket in center of grill fat side down and cook for 4 hours. 

After 4 hours, insert the meat probe into the fat seam between the point and flat so the end of the meat probe is in the center of the fat seam and continue to cook for about 2 more hours. 

Prep aluminum foil to wrap the brisket in by tearing off 4 sheets of foil at least twice as large as the brisket. Plus one more piece about the same size as the brisket. 

When the meat thermometer reads 150°F to 160°F wrap the brisket in foil by placing the brisket fat side down on 2 sheets of foil. The cover with the other 2 sheets of foil and tightly roll/fold 3 sides up to seal – leaving one side open. Leave the meat probe in place in the brisket and lay the probe wire between the bottom and top foil sheets. Roll/fold the meat probe wire between the foil sheets as you are closing the foil. Dump the can of Campbell&#039;s Beef Consume into the foil through the open end and roll/fold that end closed. 

Place the small foil sheet on the grill grate and place the foil-wrapped brisket on the small foil sheet on the grate. The small foil sheet will prevent the foil from sticking to the grate to prevent the foil from ripping and losing the foil juice that you can use later. 

Continue to cook until the meat thermometer reads 200°F. Then unwrap one or two sides of the foil being careful not to lose any of the liquid in the foil. Insert a dinner fork into the flat portion of the brisket – if it goes in and out like a hot knife through butter it is done, if it has very much resistance, seal the sides of the foil and place back in grill and cook until the meat thermometer reads 205°F and test for tenderness again. 

When the brisket is done, remove from grill, wrap in a clean towel and place in a small clean cooler to rest for at least 2 hours. 

When ready to slice, remove brisket from foil. Separate the point end from the flat end by running your slicing knife down the fat seam. Slice the brisket across the grain into slices just thick enough to hold together. 

Cube the point section into ½ in sq cubes by slicing ½ in slices across the grain first and then ½ in slices with the grain. 

Place all slices and cubes into a pan and pour some of the liquid from the foil over the brisket. 

Serve with your favorite BBQ Sauce on the side. 

The ultimate BBQ dish cooked on one of the world&#39;s most versatile cookers, the pellet smoker

Pellet Smoker Brisket [On a Traeger, Pit Boss, etc.]

full packer brisket (trimmed & 12-15 lbs)

tbsp kosher salt

tbsp black pepper

garlic powder

Place your trimmed brisket on a large cutting board or edged cookie sheet

Mix rub ingredients in a bowl until thoroughly combined

Evenly and thoroughly coat your brisket with the rub mixture, making sure to cover all sides of the brisket

Let your seasoned brisket rest at room temperature for about an hour

Preheat your pellet smoker to 250ºF and turn your smoke setting to high

Place brisket on the pellet smoker grate and close the lid

About 6 hours into the cook, lay out a couple of sheets of butcher paper

Remove brisket from the pellet smoker and place in the middle of the butcher paper sheets.  Fold the sheets over the brisket to wrap completely

Place the brisket back on the pellet smoker grate and insert a probe thermometer to the centermost point of the meat

Cook until the brisket reaches an internal temperature of 203ºF.  Then remove the brisket and place it in an empty cooler to rest

After the brisket has rested for at least an hour, remove it from the cooler and remove the butcher paper

Slice, serve, and enjoy!

Let’s make your summer cookouts extra delicious with this smoked pellet grill brisket! After cooking low and slow, this Texas-style smoked brisket comes out melt-in-your mouth tender, and smoking a beef brisket is surprisingly simple, even if this is your first brisket. Your summer barbecues will be everyone’s favorite spot when this brisket is on the menu — it’s the ultimate summer dinner.

Smoked Pellet Grill Brisket (Texas Style)

brisket

salt

black pepper

Remove the brisket from the refrigerator and immediately start trimming. To trim, cut the fat cap so that it&#39;s ¼-inch thick and trim any gray edges. Flip the brisket over and trim any excessive fat patches and silver skin. Locate the hard fat mass near the point cut and remove it, leaving the meat underneath the fat intact. (Please refer to photos in the blog post if needed.)

Stir together the salt and pepper. Sprinkle all over the surface of the meat and fat cap, including the sides. If possible, do this 24 hours before smoking, wrap the seasoned brisket in plastic wrap and refrigerate it to dry brine for even more flavorful, juicy meat. Before smoking, let the brisket sit at room temperature for an hour.

Prepare the smoker and set it to 225 degrees. Add a water pan in the smoker (and keep it filled while cooking) and place the brisket fat-side up directly on the grates with the point cut closest to the heat source. Insert a leave-in thermometer in the thickest part of the flat cut.

Close the smoker and smoked until the smoker reaches about 160-165 degrees, about four to six hours. This is about when the temperature will stall for several hours. Remove the brisket and wrap it like a present so that it&#39;s nice and sealed in peach butcher paper to help the brisket get out of the stall and remain moist.

Place the brisket back on the smoker with the leave-in thermometer and cook until it reaches an internal temperature of 200-205 degrees with 203 degrees being the sweet spot.

Remove the brisket from the smoker and keep it in the butcher paper. Let the brisket rest at room temperature for at least an hour, but it&#39;s much better if you can rest it for two hours or more in a cooler. Do not skip this step. Skipping this step will result in a dry brisket. For resting in a cooler, boil water in a tea kettle, pour it into a large bowl and place the bowl in a cooler with the lid closed to create a warm environment when the brisket is about 195 degrees F. Double wrap the brisket in two towels, remove the bowl of hot water and place the brisket in the cooler for up to six hours.

Slice the brisket across the grain, keeping in mind that the different cuts will have grains running in different directions. If desired, serve with smoked baked beans. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673535326/idKR9FeyK.mp4

This Smoked Pellet Grill Brisket recipe is the best way to achieve juicy, melt-in-your-mouth tender, Texas-style beef brisket right from your own backyard. Dinner will be well worth the wait!

Smoked Pellet Grill Brisket - Texas Style

(10-15 pound) whole packer brisket

¼ cup course kosher salt

onion powder

Tablespoons paprika

Start by placing your brisket lean-side up on a cutting board or baking sheet. Trim away most of the silver skin, fat, and grey edges on the sides.Tip: Cold fat is easier to trim, so it helps to freeze the brisket for 30 minutes before trimming.

Flip the brisket over with the fatty side up. Cut off any hard fats and trim the fat cap down to a quarter-inch thickness.

Save your fat trimmings and place them in an aluminum pan to smoke along with your brisket.

Optional: Lightly rub a binder, like Worcestershire sauce or yellow mustard, all over the brisket to make the seasoning stick to the surface.

In a small bowl, stir together the black pepper, salt, garlic powder, onion powder, and paprika. Apply the seasoning blend all over the brisket, including the sides, pressing it into the meat.

Wrap the brisket tightly in plastic wrap and refrigerate for 8 to 24 hours, giving the seasonings time to flavor the meat.

Preparing

Sit your brisket out at room temperature for 1 hour before smoking.

When ready to smoke, fill the hopper on your pellet grill with the wood pellets of your choice (use oak pellets for a Texas-style flavor), adjust the temperature to 225°F, and set the smoke setting to the highest it will go. Allow the grill to preheat for 15 minutes with the lid closed.

Place your brisket fat-side down directly onto the grill grates and the pan containing the fat trimmings onto an upper rack. Insert the attached probe thermometer into the center-most part of the brisket. Close the lid and smoke at 225°F.

After 4 hours of smoking, remove your fat trimmings from the smoker. Pour them through a metal strainer collecting the liquid tallow in a heat-proof container. Cover and let sit at room temperature to solidify.

After about 6 hours of smoking your brisket, or when the internal temperature of the meat reaches 165-175°F and a dark bark has formed, remove it from the smoker.

Unroll 2 sheets of pink butcher paper to 4 times the width of your brisket, overlapping them by 1 inch. Smooth out about 1 cup of your solidified tallow onto the end of the butcher paper in the dimensions of your brisket. Place your brisket lean-side down on top of the tallow. Fold the long sides of the paper in and over your brisket. Roll it up tightly until the fat-side is facing back up. Tuck any access paper in and under your brisket.

Place your brisket back in the smoker fat-side up, and increase the heat to 250°F. Close the lid and continue smoking. Start checking for doneness when the internal temperature of the meat reaches 190°F. It should feel like softened butter when probed with a thermometer. This can be anywhere between 190-210°F. Remove immediately when done.

Smoking

Rest your brisket inside the butcher paper wrap for at least 2 hours before slicing. This will give the juices time to redistribute throughout the meat. Slicing too soon will most likely render a dry, tough piece of meat. (If resting for only 2 hours, sit on the counter at room temperature. If resting for 3-8 hours, wrap in a towel and rest in a cooler with the lid closed.)

Resting

Using a long, serrated knife, cut the brisket into thin slices against the grain. To do this, start by cutting the brisket in half - this helps to separate the flat (the thinner, flatter half) from the point (the thicker, fattier half). Starting along the short end of the flat, make pencil-thin slices. Take the other half (with the point) and turn it 90 degrees before slicing.

Serve with pickles, onions, burger buns, and my Southern BBQ sauce. Enjoy!

Serving

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679772333/flpwjmhuryvporsrcn5x.mp4

Top 6 pellet grill brisket recipes from across the web

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Top 6 pellet grill brisket recipes from across the web

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