How to Smoke Perfect Brisket on a Pellet Smoker
Complete guide to smoking tender, juicy brisket on any pellet grill with simple seasonings and proven BBQ techniques.
Ingredients
For the Brisket:
- - 1 whole packer brisket 10-15 lbs
- - ¼ cup coarse kosher salt
- - ¼ cup coarse black pepper
- - 2 tbsp garlic powder optional
- - Yellow mustard or olive oil binder
- - ½ cup beef broth for spritzing
Equipment:
- - Pellet smoker
- - Oak hickory, or mesquite pellets
- - Instant-read thermometer
- - Butcher paper or foil
- - Cooler for resting
Instructions
- Apply binder and season with salt, pepper, and garlic powder
- Preheat pellet smoker to 225°F with chosen wood pellets
- Smoke brisket fat-side down until internal temp reaches 165°F (6-8 hours)
- Wrap in butcher paper and continue cooking to 200-205°F
- Test for tenderness - probe should slide in like butter
- Rest wrapped in cooler for 2-4 hours
- Slice against the grain and serve
Notes
- Plan 1-1.5 hours per pound cooking time
- Prime grade brisket gives best results
- Don't cook by time - cook by temperature and tenderness
- Proper resting is crucial for juicy results
- Sharp knife essential for clean slicing
- Prime grade brisket gives best results
- Don't cook by time - cook by temperature and tenderness
- Proper resting is crucial for juicy results
- Sharp knife essential for clean slicing