Classic Pellet Grill Smoked Brisket

  • Cooking Time: 10 to 14 hours + 1-hour rest
  • Serving: 6-8
  • Difficulty: Hard

Ingredients:

  • 12-14 lb whole packer brisket (point & flat)
  • ¼ cup kosher salt
  • ¼ cup coarse black pepper
  • 2 tbsp garlic powder (optional, for a Texas-style rub)
  • 2 tbsp paprika (optional, for color)
  • 2 tbsp mustard (as a binder, optional)

Estimated Nutrition Values (Per Serving):

Based on a 6 oz serving (with fat trimmed):

  • Calories: ~380 kcal
  • Protein: ~35g
  • Fat: ~25g
  • Saturated Fat: ~10g
  • Carbs: 0g (seasoning may add trace amounts)
  • Fiber: 0g
  • Sugars: 0g
  • Sodium: ~600mg (depends on seasoning level)

Nutrition can vary based on trimming, fat content, and added sauces.

 

Instructions:

1. Trim & Season the Brisket:

  • Trim excess fat, leaving about ¼ inch fat cap on the brisket.
  • Optional: coat the brisket lightly with mustard as a binder.
  • Mix salt, pepper, garlic powder, and paprika, then season the brisket generously on all sides.

2. Preheat Pellet Grill:

  • Preheat your pellet grill to 225°F. Use oak, hickory, or mesquite pellets for bold, classic smoke flavor.

3. Smoke the Brisket:

  • Place the brisket fat-side up on the grill grates.
  • Smoke at 225°F for 6 to 8 hours, spritzing with water, apple juice, or beef broth every 1-2 hours after the first 3 hours.

4. Wrap (Texas Crutch):

  • Once the brisket reaches 160°F – 165°F internal temp, wrap it tightly in butcher paper or foil.
  • Return to the smoker and continue cooking until the internal temp reaches 200°F – 205°F.

5. Rest the Brisket:

  • Remove brisket from the smoker, keep it wrapped, and rest in a cooler or on the counter for 1 hour.

6. Slice & Serve:

  • Slice against the grain and serve with your favorite BBQ sides.

Pro Tips:

  • For extra bark, don’t wrap until you’re happy with the crust.
  • Use a water pan in the smoker for extra moisture.
  • Resting is key—don’t skip it!