How to Smoke Brisket on a Pellet Smoker
Complete guide to smoking tender, juicy brisket on a pellet grill using the overnight method at 215-225°F with simple SPG seasoning, butcher paper wrap, and a 5-hour heated rest.
Equipment
- Pellet Smoker (Traeger, Pit Boss, etc.)
- Instant-Read Thermometer
- Butcher Paper or Heavy-Duty Foil
- Cooler or Oven (for resting)
- Sharp Slicing Knife
Ingredients
Brisket & Rub
- 1 whole packer brisket 10-15 lbs, Choice or Prime grade
- 1/4 cup coarse kosher salt
- 1/4 cup 16-mesh coarse black pepper
- 2 tbsp garlic powder
- 1 tbsp Lawry's seasoned salt optional
- yellow mustard, hot sauce, or avocado oil binder
- 1/2 cup beef broth for spritzing
- beef tallow optional, for wrapping
Instructions
- Trim brisket: remove hard white fat and silver skin, leave soft yellow fat, trim fat cap to 1/4 inch. Square off flat edges. Let sit at room temp 30-45 minutes.
- Apply thin coat of binder (mustard, hot sauce, or avocado oil). Season generously with coarse salt, 16-mesh pepper, garlic powder, and optional Lawry's.
- Preheat pellet smoker to 215-225°F with oak, hickory, or cherry pellets. Place brisket fat side down. Close lid.
- Smoke 6-8 hours until bark is set and internal temp reaches 165-175°F. Optional: spritz with beef broth every 1-2 hours.
- Wrap in butcher paper (add melted beef tallow before sealing for extra moisture). Bump smoker to 250°F.
- Cook until probe slides into the flat like warm butter, typically 200-210°F internal. Do not pull by temperature alone.
- Rest wrapped in oven at 150-160°F for 4-5 hours (or in a cooler wrapped in towels for 2-4 hours). Slice against the grain.
Notes
Overnight Method: Put brisket on at 8 PM at 215°F. Check at 7-8 AM. If internal temp is around 170°F, it's wrapping time.
Tallow Wrap: Add melted beef tallow inside the butcher paper before sealing. Bastes the brisket from inside the wrap.
Deep Bark: Use 16-mesh coarse pepper, kosher salt, Lawry's, garlic powder. Keep sugar low or zero.
Pull by Feel: 203°F is a guideline. Pull when probe slides in like warm butter. If flat feels tight, keep cooking.
Best Rest: 5-hour heated hold at 150-160°F in the oven produces the juiciest slices.