Pellet smoker brisket | Great recipe & cooking tips

If you love a good brisket, a pellet smoker can give it an unforgettable taste that takes the meat to the next level.

Although some claim that the only way to smoke brisket is to put it on a stick and hold it over a burner pit, using the right flavorings and my special low and slow-cook method will get your brisket perfectly flavored.

This article will get you a pellet smoked brisket that is out of this world.

What is brisket?

Brisket is a cut of meat taken from the lower chest of beef or veal. It includes the superficial and deep pectorals.

The meat can be prepared in various ways but it generally produces a rich, beefy flavor and a tender texture. Marinades will intensify the flavors.

Now, which pellet smoker is the best for smoking brisket? I have written a full pellet smoker buyer’s guide here to make the choice easier.

How to cook pellet smoker brisket

Let’s take a look at the steps you must take to make your meat delicious:

1. Find a good cut
2. Trim the brisket
3. Season the brisket
4. Cook the brisket
5. Wrap the brisket
6. Continue smoking
7. Cut the brisket

1. Find a good cut

Finding a good cut of brisket is an essential first step in the cooking process. A Certified Angus Beef brisket is recommended.

2. Trim the brisket

Use a good knife to remove the thick vein of fat located between the flat and the point. Take off any meat that looks gray due to oxidation.

You also may want to trim the thin edge of the flat because that tends to overcook and crumble. Round off the flat and the silver skin on top.

It’s a good idea to knock it down to ¼” thick.

You can leave a thin layer of fat on the bottom which will insulate the brisket during a long cook.

3. Season the brisket

You can season the brisket any way you choose.

Keep in mind that there are brands that make seasoning specifically for brisket, like Killer Hogs or RubWise.

Just remember that brisket is a large cut of meat so it will take a lot of seasoning to cover it adequately.

You should also season the brisket about 4 hours before cooking it to let the flavors sink in.

4. Cook the brisket

A brisket typically needs an hour on the smoker for every pound of meat.

Considering that briskets are large cuts of meat, this can equal hours of cook time. It should smoke at about 195 degrees.

Don’t forget to use a water pan in the smoker for brisket.

Once the smoker reaches this temperature, place the brisket on the grill fat side down.

5. Wrap the brisket

Halfway through cooking, wrap the brisket in butcher paper.

It is important not to use tin foil as this will make the meat get soft and steam.

Once the meat is wrapped, place it back on the smoker fat side down. If you wrapped it correctly, the seam will be on the bottom.

6. Continue smoking

Continue smoking until it reaches an internal temperature of 200 degrees. Once this happens, turn the smoker up to 250 degrees and continue cooking.

When the brisket is ready, store it in a dry cooler for 2 hours.

7. Cut the brisket

The final step is to cut the brisket. Remove the meat from the butcher paper and put it on a cutting board.

Use a 12” brisket slicer to cut the meat into ¼” strips. Start at the flat end.

Stop once you get to the end of the flat then turn the brisket 90 degrees and slice the point as well.

As an added treat you can trim the edges into burnt ends (but use different woods to smoke those).

Basic pellet smoker brisket instructions

Let’s start with basic instructions to cook a delicious brisket on a pellet smoker.

Be sure to start preparing your cut of meat a full day before you plan to smoke it, as it will need some hours in the refrigerator.

Ingredients

You will need:

• 1 full packer brisket (16-18 lbs)

For the seasoning rub:

• 4 parts salt
• 2 parts black pepper
• 1 part garlic powder

Then mix the injection marinade, enough for about 1 1/2 cups, using:

• Beef broth
• Whiskey
• Worcestershire sauce
• Soy sauce
• Onion powder
• Black pepper
• Brown sugar

Also, prepare about 3/4 cup of spritz, this can be:

• Apple juice
• Beef broth
• or pickle juice

Finally, you will need beef tallow (not to be confused with beef fat).

Cooking instructions

1. Cut off the fat lump that sits between the point and the flat and trim the fat cap to about 1/4 inches thick.
2. Now take the marinade and inject the liquid at multiple spots in the center (you can use a marinade injector for this).
3. Clean any spillage, secure the brisket in a plastic wrap and place it in the refrigerator for 8-10 hours.
4. Now take it out of the fridge, apply the seasoning rub, and slide it back in the refrigerator for 3 more hours before smoking.
5. Preheat the pellet grill to 225F.
6. Cook the brisket for 45-60 mins per round. If it’s a whole 16-pound brisket, you can expect it to take at least 10-12 hours to reach an internal temperature of 190 degrees F (think 1-2 hours per pound of brisket).
7. The meat will develop a nice bark within 3 hours on the grill. If you notice the bark getting dry, start spritzing it with liquid every 2-3 hours.
8. Once the meat reaches an internal temperature of 165F, wrap the meat in aluminum foil until it achieves an internal temperature of 190-200 degrees F. You can also use a butcher paper to keep the bark fully intact.
9. Once cooked, remove the smoked brisket from the pellet grill and let it rest at least an hour before serving.

How to slice and serve smoked brisket?

There are several important things to keep in mind when slicing your brisket, including:

1. Use a very sharp BBQ knife to get clean, even slices.
2. Slice the flat first, then the point.
3. Slice against the grain for maximum tenderness and texture.
4. Keep the slices thin for a more traditional smoked brisket or thick for a heartier flavor.

See exactly how to slice brisket like a pro here:

Season the slices with your favorite barbecue sauce or rub before serving, if desired.

Also, check out my guide on the best way to reheat brisket so you can enjoy it even longer!

Recommended woods for smoking brisket

• Hickory
• Mesquite
• Oak
• Cherry
• Apple

I explain why these woods work so well with brisket here.

Pellet smoker brisket Texas style

Joost Nusselder

After smoking brisket a few times, you might want to get experimental with a variation that has a little kick. Here is a recipe for a Texas-style brisket that is out of this world.

No ratings yet

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 14 hours hrs

Total Time 15 hours hrs

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 1 10-12 lb. brisket packer cut
• 1 tsp. cumin
• 1 tbsp. salt coarse
• 1 tbsp. chili powder
• 1 tsp. fresh ground pepper
• 2 tsp. sugar

Instructions

 

• Turn your smoker to the smoke setting. When it reaches 225 – 250 degrees, close the lid.
• Rinse the meat under cold water and blot it dry with a paper towel.
• Combine cumin, salt, chili powder, pepper and sugar in a bowl. Rub all over the meat.
• Place brisket in aluminum foil pan fat side up.
• Baste with juices that accumulate every hour or so.
• Smoke brisket until internal temperature reaches 205 degrees and the thermometer probe slips in like butter. This may take 10 -13 hours depending on the size of the brisket. (To speed things up, you can wrap the meat in butcher paper once it reaches 165 degrees and place it on the grill).
• Remove the brisket from the grill and let it sit for 45 to 60 minutes.
• Then transfer it to a carving board and slice it thinly against the grain. (The grain is the way the muscles are aligned. Cutting against the grain and not parallel to it will ensure you get a tender cut.) Top with drippings if desired.

Keyword Smoked

Tried this recipe?Let us know how it was!

What type of pellets are best for smoking brisket?

Wood pellets are made from compressed sawdust. They take on the flavoring of the trees the sawdust came from.

When it comes to the best wood pellets for smoking brisket, you will want to go with something that has a rich enough flavor to penetrate the meat.

In general, any wood that is recommended for red meat will do.

Many pitmasters will even mix their own woods to produce unique flavors.

Some popular flavors include:

• Oak: You really can’t go wrong with oak. It gives meat a medium smokey taste that is seldom overpowering.
• Hickory: Hickory has a strong taste that can become overpowering so it is best used in moderation. When applied correctly, it gives meat a terrific, savory taste.
• Mesquite: Mesquite has an intense and unique flavor that works well with red meat.
• Pecan: Pecan gives meat a nutty, sweet taste. It works especially well with an added wood to balance it out.

To know when to use which wood for your brisket recipe, check out my complete guide on the best wood for smoking brisket

Tips & trick how to smoke brisket on a pellet grill

Best dry rub for brisket: Rubwise

Remember that the overall taste of your brisket will mainly depend on the seasoning that you use. Most people would prefer to simply season it with salt and pepper.

But my personal favorite is this Rubwise Texas Brisket, you really can’t go wrong with that authentic Texas flavor:

(view more images)

Whatever you use, make sure you generously apply it on both sides of the brisket.

Cut the fat

If you’re smoking a brisket that is not pre-trimmed, then take the time to trim it off and remove some layers of fat before cooking.

Do you smoke brisket fat side up or down?

When it’s time to cook the brisket, make sure you cook it fat side down.

According to some experts, this is actually the secret to achieving a perfectly tender and juicy brisket.

Leave the meat to rest

Let the brisket rest for about 20 to 30 minutes before you start slicing it. This is to allow the meat to reach its final temperature.

Best brisket moppin’ sauce: Stubb’s

(view more images)

Mop sauce refers to that thin sauce that chefs would brush or spray into the brisket about every one hour during the entire process of smoking.

Doing so can help to keep the meat from drying out and maintain its juiciness.

My favorite is (obviously!) Stubb’s. You can’t do better than this bottle.

Check the latest prices here

Pellet smoker brisket FAQ’s

How much time does it take to smoke brisket?

The time it takes to smoke a brisket using a pellet grill will greatly vary. But generally, each pound of the brisket should take around 1 to 1.5 hours.

So if you’re cooking 4.5 lb. of brisket, you can expect to spend more than six hours.

Also, if you prefer to wrap the brisket with the butcher paper, then this could take more time.

How long do you smoke a brisket at 225 degrees?

You should smoke at 225 degrees for 1 hour and 15 minutes. The time varies so just keep this in mind as a guide.

How do you smoke a brisket on a Camp Chef pellet grill?

When smoking a brisket using a Camp Chef pellet grill, the best approach is to do it low and slow.

Preheat the pellet grill to 250° F and cook the meat until it reaches an internal temperature of 160° F.

Take note that the cooking time would vary depending on certain factors so it’s a good idea to closely monitor the meat’s temperature instead of relying on the amount of time that has passed.

What’s great about smoking your brisket with Camp Chef Smokepro is that it features the Smart Smoke Technology, which makes smoking your meat extremely convenient.

With this feature, there’s no longer a need for you to stand right in front of the grill just for your brisket to cook.

You simply have to set the wireless thermometer in a way that it will alert you once the desired meat temperature is achieved. With this tool, smoking brisket is definitely much easier.

Do you flip a brisket while smoking?

It’s recommended to rotate and flip your brisket at least once during the entire cooking time. This is to even out the meat’s exposure to the heat.

Do you smoke a brisket fat side up or down?

Some people avoid cooking their brisket fat side up since it will make the brisket look unappealing and the fat part of the brisket doesn’t produce a uniform bark unlike the other parts do.

However, if you prefer to cook this way, you’d still achieve great results in terms of the taste of the meat.

If you’re using a horizontal offset type of smoker where the heat comes from above, then cooking your brisket fat side up is the best option.

What to serve with smoked brisket

Once brisket is prepared, you will want to pair it with a hearty side that complements the meat.

Macaroni and cheese, mashed potatoes, rice or some healthy smoked vegetables pair with it perfectly.

When it comes to beverages, it will be great with a cabernet or a rich, dark ale or porter.

Brisket is a truly delicious cut of meat. A pellet smoker will bring out its rich, juicy taste for a melt in your mouth experience.

What tips do you recommend for a great brisket?

What is a pellet smoker?

A pellet smoker, or pellet grill, is an outdoor cooker that combines elements of a charcoal smoker, a gas grill and a kitchen oven.

It is fueled by wood pellets that can smoke, grill, or bake.

An electronic panel is used to automatically feed fuel pellets to the fire to regulate the grill’s temperature and airflow.

How long does it take to smoke a brisket?

It depends on the temperature at which you plan to smoke the brisket. For example, smoking the brisket at 275F will take between 10-12 hours at the rate 30-60 minutes per round.

If we talk about temps between 225-250F, you can expect to cook the beef brisket at the rate of 1-1/2 hours per round, with a total cooking time of about 18 hours before you can get it off the pellet grill.

Is it better to smoke brisket at 225 or 250 degrees?

There’s always one principle every pitmaster can’t help recommending enough when it comes to smoking: “keeping the balance.”

Guess what? you don’t want to take the meat off the grill too quickly or late.

Where 225F is one of the best temps for cooking brisket, 250F is hands down ideal!

It ensures that the meat stays in the pellet smoker for just enough time to get that nice, juicy texture while cooking in the least time possible.

How long do you smoke the brisket at 225?

At 225F, the brisket cooks at the rate of 1-1/2 hours per round.

Thus, if you buy a 12 pounds brisket (that’s the weight after trimming), it will take somewhere from 16-18 hours of cooking time and at least an hour of rest time before you can serve it.

In total, a beef brisket will take somewhere from 18-19 hours to be fully ready.

How do you make smoker brisket more tender?

To cook a perfectly tender and flavorful brisket, there are many things you need to keep in check.

For example, the first thing you need is a high-quality brisket with at least a 15-20% fat to lean meat.

The next step is trimming the brisket with a sharp knife until a 1/4 inch fat layer is left on the surface.

I know it’s pretty tight, but the smoke must reach the insides of the meat, and that’s not possible with a huge fat cap on.

Now leave it in the marinade in a plastic wrap for 24-36 hours.

Then slide it into your pellet smoker, up the temperature to 250F, and let the brisket cook for the recommended hours with respect to the weight and recipe.

After the internal temperature is around 165F, you will need to wrap it in a high-quality aluminum foil and let it soak in its own juices until its temperature reaches 195F.

You can also use butcher paper for the purpose.

Afterward, you would like to let the meat rest until the juices rearrange themselves in the vessels, and there you have it! A delicious, ultra-tender, and tasteful pellet smoker brisket!

Does brisket get more tender the longer you smoke it?

If you are talking about exceeding the recommended time, then probably not.

A brisket should only be kept in a pellet grill or smoker till its temperature reaches 195F. The duration for that could vary depending on the size of the cut.

Once the meet achieves this temperature, it’s time to get it off the grill.

Keeping it there any longer will potentially dry out the meat, ruining the whole purpose of smoking meat.

The bottom line? Brisket doesn’t get more tender the longer you cook it.

It only stays tender when you cook it within the recommended time limit and temperature.

Can I smoke a brisket for 24 hours?

The smoking duration for an average brisket cut is 18-22 hours. This means you cannot necessarily smoke it for 24 hours straight.

However, since you’ll need to rest the smoked brisket for at least one hour after cooking, it’s good to put it in the smoker 24 hours before serving.

This way, you can be sure that it’s ready when you need to present.

If you need to serve it even later, you can keep it in the oven at 140F for several hours to maintain its freshness.

Should you wrap a brisket when smoking?

Yes, but there’s a specific time for that in the cooking process, and that is when the meat reaches a temperature between 160-170, ideally, 165.

At this stage, the moisture from the meat starts evaporating, and the temperature starts going up, also known as the stall phase.

When this occurs, pitmasters recommend wrapping the smoked brisket in an aluminum foil and sliding it back inside the smoker.

This will quicken up the process and prevent the excess heat from escaping, thus, increasing the internal temperature of the meat to 195F.

That’s when you know it’s cooked perfectly.

What happens when you wrap a brisket too early?

When you wrap the meat too early, it fails to develop any of the bark we all love on a nice bbq. Thus, I would only recommend wrapping it when the meat reaches its stall period.

By then, it will have developed enough bark to not be significantly affected by the juices trapped in the foil.

Moreover, it will also get the meat through the stall phase quicker, saving it from a potential dry out.

Should the brisket be room temp before smoking?

Assuming that it’s a big cut, a brisket can take hours to reach the room temps.

And by then, there’s a good chance for it to provide a playground for baddies like harmful bacteria, etc.

Moreover, it won’t help the meat “cook” any more quickly, as is the common assumption.

However, if you are still vehement about letting it sit on your counter before slapping it on the pellet grill or smoker, leaving it for an hour or two is enough to bring down its temperature a bit.

Why is my smoked brisket always tough?

As a matter of fact, It takes time to time and patience to tenderize and break down the connective tissues inside the meat.

In other words, that’s what low-and-slow smoking is all about; cooking the meat perfectly without losing its internal juiciness.

If your smoked brisket turns out tough all the time, there are quite a few things you need to check.

• For example, are you cooking brisket for a low time than recommended?
• Are the temperatures higher than the recommended limit during the cooking process?
• Do you wrap the smoked brisket in the stall phase and let it rest after it’s cooked?

These are some of the most critical questions that are a vital part of any pitmaster’s checklist.

To make sure your smoked brisket turns out soft and juicy, it’s good to marinate it for at least a day before smoking.

Additionally, make sure that the smoker’s temperature doesn’t exceed 225 throughout the smoking time as you cook it.

Spritzing the cut with apple juice or water will also ensure that the meat stays tender and juicy during the cooking process.

Generally, a wrapped brisket always turns out more soft and tender compared to a naked one. So that’s also something you should consider.

Should you season brisket overnight?

Nothing will make your pellet grill brisket recipe tastier than a good seasoning!

Seasoning the brisket a night before smoking with a good brisket rub and keeping it in the refrigerator for at least 6 yields a flavor that crust lovers would die for!

That being said, a good brisket rub should contain garlic powder, coarse salt, pepper, and paprika, at the least.

You could also include other flavor enhancers like granulated onion and fajita seasoning for some extra taste.

What temperature does brisket fall apart?

A smoked brisket falls apart when its internal temperature reaches or surpasses 210F.

That’s because prolonged heat exposure than the recommended limit will completely break down the connective tissues inside the meat.

This causes the meat to fall apart just with the touch of a fork.

A good practice, in this case, would be to let the meat rest for at least an hour, or relatively longer, and cut it into comparatively thick slices after cooking.

Anyways, to avoid that from happening, always keep track of the internal temperature with a high-quality meat thermometer.

It is a very cheap and convenient solution to save your brisket from practically ruining.

Is a brisket done at 180?

Yes, a brisket is done and ready to serve at 180F. However, many pitmasters still recommend letting the meat sit on the pellet grill or smoker until it achieves an internal cooking temperature of 190F.

Many even call it the magic number for smoking brisket.

Can you smoke a brisket for too long?

The most straightforward answer to that would be a big no! But guess what, the same goes the other way. You simply cannot undercook or overcook it.

The problem with brisket is that it contains many connective tissues compared to a usual cut of meat.

For the meat to get tender and juicy, these connective tissues must be heated at a specific limit, e.g., 190 degrees.

If you cook brisket on a pellet smoker for too long, the brisket’s internal temperature can rise substantially. This could break down these tissues completely, resulting in fall-apart meat.

Moreover, it also increases the risks of a dry out, the last thing you want when serving a smoked brisket.

What should I spray my brisket with while smoking?

When it comes to spraying a brisket, nothing competes with apple juice. It’s simply the pitmasters’ choice and one of the most popular bases for a brisket spray.

However, if you want to go a bit more experimental, you can spray it with apple cider vinegar for a more unique flavor.

Although there are people who also prefer red wine vinegar, I would highly recommend using it in the marinade instead.

Should you salt a brisket before smoking?

It’s good to salt a brisket a night before smoking along with a brisket rub and let it sit in the refrigerator for at least 6 hours.

This way, the brisket rubs will have plenty of time to infuse fully into the meat while giving a robust flavor to the bark formed after low and slow cooking.

Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.