Mastering wood pellet grill recipes begins with the king of barbecue: smoked brisket. This classic cut transforms into a mouthwatering masterpiece on a pellet smoker, where the consistent temperature control and infusion of wood-fired flavor create the perfect environment for low and slow cooking. If you’re looking to impress at your next gathering or simply want to enjoy authentic barbecue at home, this wood pellet grill recipe delivers rich, smoky flavor with a gorgeous bark and tender, juicy meat that practically melts in your mouth. The beauty of cooking brisket on a pellet grill is the set-it-and-forget-it convenience combined with unmatched flavor development.
Overview
Prep Time: 1 hour (plus 12-24 hours for dry brine)
Cook Time: 10-14 hours
Servings: 10-12
Difficulty: Intermediate
Ingredients
- 12-14 pound whole beef brisket (packer cut with point and flat)
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 cup beef broth (for spritzing and wrapping)
- Optional: 2 tablespoons Worcestershire sauce
Equipment Needed
- Wood pellet grill/smoker
- Hickory, oak, or mesquite wood pellets
- Meat thermometer (preferably wireless with dual probes)
- Heavy-duty aluminum foil or butcher paper
- Spray bottle for spritzing
- Large cutting board
- Sharp slicing knife
- Insulated food gloves
- Drip pan
- Timer
Instruction
Step 1
Preheat your wood pellet grill to 225°F, using hickory or oak pellets for that classic barbecue flavor. These wood types impart a robust, smoky essence that perfectly complements brisket.
While the grill reaches temperature, remove your seasoned brisket from the refrigerator and let it sit at room temperature for approximately 1 hour. This crucial step ensures even cooking throughout the meat.
Insert a temperature probe into the thickest part of the flat portion, being careful to avoid the fat layer between the point and flat sections. Accurate temperature monitoring is essential for achieving that perfect tender brisket.
Place a water pan beneath the grates before putting the meat on. This simple addition maintains humidity in the cooking chamber, which helps prevent the brisket from drying out during the long smoking process and contributes to developing that coveted smoke ring.
Step 2: Smoking the Brisket
Position your brisket on the grill grates with the fat side oriented strategically—fat side should face your heat source to act as a natural shield for the meat. For most pellet grills, this means fat-side down.
Initial Smoking Phase:
- Close the smoker lid completely
- Maintain a consistent temperature between 225°F and 250°F
- Allow the brisket to smoke undisturbed for the first 3 hours
This patience is crucial for proper bark formation—that delicious, flavorful crust that’s the hallmark of great brisket.
Spritzing Phase:
After the initial 3-hour period, begin spritzing the brisket with beef broth every 45 minutes. This regular moisture addition serves two important purposes:
- Keeps the brisket surface from drying out
- Creates the perfect tacky surface for smoke particles to adhere to
Continue this smoking and spritzing process until your brisket reaches an internal temperature of 165°F, typically 6-8 hours into your cook.
For the most accurate temperature reading, insert your meat thermometer into the thickest part of the flat, avoiding fat pockets that might give false readings.
Step 3
When the brisket reaches 165°F internal temperature, it’s time for the critical wrapping phase. Remove the brisket carefully from the smoker and place it on two overlapping sheets of heavy-duty aluminum foil or butcher paper. Pour approximately 1/4 cup of beef broth over the meat—this added moisture will help create tenderness and prevent the brisket from drying out.
Wrap the brisket tightly, ensuring you create a completely sealed package to lock in all the juices and flavor. This wrapping method, often called the “Texas crutch,” serves two important purposes:
- Speeds up the cooking process by pushing through the “stall” period
- Preserves moisture for a juicier final product
Once wrapped, return the brisket to the smoker with the temperature probe reinserted into the thickest part of the flat. Continue cooking until the internal temperature reaches between 203°F and 205°F, which typically takes an additional 3-5 hours depending on the size of your brisket.
Pro tip: The temperature is important, but the true test of doneness is when your temperature probe slides into the meat with minimal resistance—it should feel like you’re inserting it into warm butter. This tactile test is what separates good brisket from legendary brisket.
Step 4: The Critical Rest
Once your brisket reaches the target temperature, it’s time for one of the most crucial yet overlooked stages of the process—resting.
- Remove the brisket from the smoker while keeping it wrapped in its butcher paper or foil
- Place it in an insulated environment such as:
- A cooler (without ice) lined with towels
- An oven that has been turned off
- A warming drawer set to its lowest setting
Allow the brisket to rest for at least 1 hour, though 2-3 hours will deliver superior results. During this time, several important processes occur:
- The meat’s proteins relax and reabsorb juices
- Internal temperature equalizes throughout the cut
- Collagen continues to break down gently
Pro tip: A properly insulated cooler can keep your brisket at a safe serving temperature for up to 4 hours, giving you flexibility with timing your meal.
This resting period is not optional—it’s the difference between good brisket and great brisket. The extra patience will be rewarded with meat that slices cleanly and delivers that perfect melt-in-your-mouth texture.
Step 5: Slicing and Serving
After your brisket has properly rested, it’s time for the moment everyone’s been waiting for. Here’s how to slice it for maximum flavor and presentation:
- Unwrap carefully: Remove the brisket from its wrapping, making sure to save all those precious accumulated juices in a separate container.
- Position on cutting board: Place the brisket on a large cutting board with enough space to work.
- Separate the muscles: Locate the natural seam of fat that divides the point from the flat, and cut along this line to separate these two distinct sections.
- Slice the flat: With the flat section, identify the direction of the meat grain and slice perpendicular to it (against the grain) at approximately pencil-thickness (about ¼ inch).
- Rotate and slice the point: The point section has grain running in a different direction. Rotate it 90 degrees from how you sliced the flat, and again cut against the grain at the same thickness.
- Finish with juices: Drizzle those reserved juices you saved earlier over the freshly sliced meat to enhance moisture and flavor.
- Serve immediately: Brisket is best enjoyed while still warm, so get it to the table right away.
Pro tip: A sharp knife makes all the difference in getting clean slices without tearing the delicious bark you’ve worked so hard to create.
Preparation
Preparing a brisket for smoking is as important as the smoking process itself. Start by trimming the fat cap to about 1/4 inch thickness, removing any hard pieces of fat that won’t render during cooking. Trim away the silver skin on the flat side of the brisket. This preparation ensures proper smoke penetration and even cooking.
After trimming, combine all the dry rub ingredients in a bowl. Apply the rub generously to all sides of the brisket, pressing it into the meat to adhere. For best results, let the seasoned brisket rest in the refrigerator for 12-24 hours before smoking. This dry brining process helps the meat retain moisture and enhances flavor.
Additional Information
Storage
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly in freezer paper and freeze for up to 3 months. To reheat, place in a 275°F oven with a splash of beef broth until warmed through (about 20-30 minutes), or use the sous vide method for best results.
Variations
- Central Texas Style: Use only salt and black pepper for an authentic Texas-style brisket
- Sweet and Spicy: Add 2 tablespoons of brown sugar and 1 teaspoon of cayenne to the rub
- Coffee Rubbed: Incorporate 2 tablespoons of ground coffee into your spice mix for depth
- Beer Injection: Inject the brisket with a mixture of beef broth and dark beer before smoking
Nutritional Information (approximate per serving)
- Calories: 385
- Protein: 50g
- Fat: 20g
- Carbohydrates: 2g
- Sodium: 580mg
Serving Suggestions
Serve your smoked brisket with classic barbecue sides like homemade mac and cheese, coleslaw, potato salad, or baked beans. Don’t forget pickles and onions for authentic barbecue accompaniments. A slice of white bread is traditional in Texas BBQ joints.
