How to Smoke Brisket on Pellet Grill? Authentic Texas Style

Brisket is the crown jewel of BBQ that no grilling enthusiast can resist. It might seem a bit daunting to smoke such a huge, pricey brisket for the first time, but all you need is some simple ingredients and a little patience.

I’ve tested and re-tested various methods and temperatures to nail down this authentic Texas-style smoked brisket recipe, and trust me, it’s mouth-watering and super easy. Although this version is specifies a pellet grill, you can use any grill, like a Green Egg or a Pit Boss. Ready to impress your friends and family with this juicy, melt-in-your-mouth smoked brisket? Let’s get started!

Ingredients:

• 1 whole brisker, about 12-14 pounds
• 2 tablespoons kosher salt
• 2 tablespoons coarse ground black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cumin
• 2 cups beef broth
• Wood pellets like oak or mesquite

Equipment:

• Pellet grill
• BBQ thermometer
• Spray bottle
• Butcher paper or aluminum foil
• Sharp knife
• Large cutting board

Which Brisket is Best for Smoking?

There are many options when selecting a brisket, such as flat cut and point cut. The flat cut is the bigger, leaner section, while the point cut is fattier and packs more flavor.

For smoking, I recommend choosing a whole brisket. The fat from the point cut will keep everything moist during the long cooking process, and the flat cut slices are perfect for serving. Typically, briskets weigh between 10-16 pounds, but I usually opt for one around 12-14 pounds since it’s a good size for everyone without being overwhelming.

How to Prepare Beef Brisket for Smoking?

Trim the brisket: Most of the top smokehouses do trim the brisket even if some recipes say otherwise. Because the fat can harden during cooking and block the seasoning from getting into the meat. Use a sharp knife and trim the excess fat off the brisket, leaving about a 1/4 inch layer of fat to keep the flavor intact. Then, trim the fat between the flat and point, as it won’t break down no matter how long you cook it.

Season the brisket: Traditional Texas-style brisket sticks to just salt and black pepper, but I like to kick it up a notch. I add garlic powder, onion powder, and cumin for extra flavor, and of course, you can add any spices you like such as chili powder. Mix everything together and rub it all over the brisket, then place it in the refrigerator to marinate for 12-24 hours.

How to Smoke Brisket on Pellet Grill?

Smoking brisket on pellet grill is one of the best and easiest ways to cook your brisket evenly while infusing it with natural smoky flavor. For the best results, I recommend using oak or mesquite wood. Once you have your pellet grill ready, you can get started:

Step 1: Preheat your pellet grill to 225°F, about 15 minutes with the lid closed.
Step 2: Once the grill is preheated, place the brisket on the grill with the fat side down to keep the bottom meat moist.
Step 3: Insert an INKBIRD grill thermometer into the brisket to monitor the internal temperature, which you can check on your phone, so you don’t have to be at the grill the whole time.

Step 4: Every hour, spray the brisket with beef broth to keep it flavorful.
Step 5: When the brisket reaches 160°F or after 6-8 hours, take it off the grill and wrap it in butcher paper or aluminum foil. I prefer using the butcher paper since it lets the meat breathe.

Step 6: Place the wrapped brisket back on the grill. At this time, make sure the fat side is facing up, because the butcher paper can keep the bottom meat from drying out, while the fat on the top will penetrate the flavor into the meat. Let it smoke it until the internal temperature reaches 203°F, which should take about 8 hours.

Step 7: Once the brisket is done, remove it from the grill and let it rest for an hour in the wrapping, preferably in a warming box. Don’t skip this step, it allows those juices redistribute evenly for the best flavor.

How Long to Smoke a Brisket?

I wish I could tell you an exact time, but everyone gets a different weight and thickness of brisket, plus different oven temperatures and conditions differ, it’s hard to generalize. However, you can estimate the total smoking time by planing for about 90 minutes per pound. Just keep in mind that the internal temperature is the final determining factor - 203°F for well done. That’s why having a reliable grilling thermometer is important! Personally, I go with the INKBIRD meat thermometer for its accuracy and high quality.

Tips for the Best Smoked Brisket

1. Choose a whole brisket, including both flat and point cuts
2. A cold brisket is easier to trim
3. Don’t skip trimming, but avoid over-trimming to keep the brisket flavorful and juicy
4. Bring the brisket to room temperature before smoking for even cooking
5. Use an INKBIRD grill thermometer to ensure the best results
6. If your grill has a fan port, consider using a smoker fan controller, which automatically controls the air speed based on the temperatures of the meat and the grill
7. For the first smoke, place a drip pan under the brisket to collect the broth for serving
8. Opt for food-grade butcher paper, which is more porous than aluminum foil
9. Let the brisket rest for at least an hour, wrapped in a towel or warming box
10. Slice against the grain to make the smoked brisket melt in your mouth