Smoked Brisket is incredibly delicious, and our comprehensive guide will walk you through the steps for perfecting this popular barbecue staple. Our method will yield a tender, juicy, perfectly smoked brisket. So, if you’re looking for a Texas-style brisket recipe, this is the one.
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What is brisket?
Brisket comes from the chest region of a steer and is one of nine primal cuts. This meat is tough and best suited for low and slow cooking, like braising or smoke roasting. Brisket is a Southwestern and is considered a staple of Texas barbecue. You can find this cut at most grocery stores in different shapes (flat and whole packer) and grades (budget-friendly to expensive). We recommend prime, though you can refer to our Brisket Buying Guide to help you choose the right one. Remember that it should have a good amount of marbling and a fat cap for optimal flavor and tenderness.
Flavoring brisket
- Rubs: The beauty of brisket is that it can be seasoned simply or with complex rubs. Most Pitmasters reach for the Texas favorite known as SPG, or salt, pepper, and garlic.
- The Brisket Injection Marinade: This is a great way to add layers of flavor. I recommend injecting the brisket at least 6-12 hours before cooking.
- Binder: Some Pitmasters apply a thin coating of yellow mustard, hot sauce, Worcestershire sauce, or even mayonnaise to the brisket before applying the rub. This step is not required, though some argue that it helps to keep the seasonings in place and encourages bark development.
- Spritz: Another must-have is the BBQ spritz, which is used to moisten the brisket once the bark has set. A spritz is usually a simple liquid like beef broth, or pickle juice that is applied with a spray bottle.
Time, Temperature, and Equipment
- Time and Temperature: Before starting on our pellet grill smoked brisket journey, there are some details we need to cover.
- First, a brisket can take anywhere from 8-12 hours, or 45-60 minutes per pound at 225 degrees F., depending on your equipment and the meat quality.
- Every cook will be a little different and keep in mind that there will always be that one brisket that will take its sweet old time.
- Doneness: Aim for a doneness temperature of 200-210 degrees F. Second, plan on 18-22 hours of total time if using a brisket injection marinade. It will need time to marinate overnight.
- Equipment: This smoked brisket recipe was tested using a pellet grill, though you can use a kamado or a stick burner unit. You will also need:
- marinade injector
- reliable instant-read meat thermometer or temperature monitoring device
- pink butcher paper
- heat-resistant gloves
- food-safe spray bottle.
- Fuel: Make sure to have enough fuel to get through 10-12 hour cooking time.
- Wood Pellet Recommendations: For milder smoke flavor, use cherry, apple, and pecan wood pellets. For a more robust smoke flavor, use oak or hickory. Mesquite wood pellets are very strong and may overpower the flavor of your smoked brisket.
Serving Pellet Grill Smoked Brisket
Brisket is a versatile meat that can be sliced, chopped, shredded, and served with your favorite BBQ side dishes like Texas creamed corn or in sandwiches. Turn your leftover pellet grill smoked brisket into smothered burritos, enchiladas, tacos, or hash and eggs.
Ingredients
Making Pellet Grill Smoked Brisket
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Trimming the Brisket
Using a sharp knife, cut off the thick fat cap that sits between the point and the flat, including loose or discolored pieces from the edge of the brisket. Trim the excess fat on the top to about 1/4″ thick. Make sure to leave a layer of fat on to keep the meat moist during cooking.
Pro tip: Save the trimmed brisket fat and use it to make beef tallow. Use right away, or store the fat in your freezer for up to 3-4 months.
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Brisket Injection Marinade
Once you’ve trimmed the brisket, prepare the brisket marinade ingredients ready. Draw up some of the liquid into the syringe, and slowly injected it into the center of the brisket in multiple spots. Wipe away any spillage with a paper towel. Secure the brisket in plastic wrap, and place it in your refrigerator for 6-10 hours.
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Applying a Brisket Rub
- Remove the brisket from the refrigerator and take off the plastic wrap. Let it sit at room temperature for an hour before cooking.
- Apply a thin coat of mustard, Worcestershire sauce, or hot sauce on the brisket.
- Apply the rub (SPG). You can do this up to 3 hours before cooking. Store it uncovered in the fridge on a large cutting board or platter.
How to Smoke a Brisket
- Preheat your pellet smoker to 225 degrees F. Plan on 45-60 minutes of cooking time per pound of meat. If you’re working with a 16-pound brisket, you’re looking at a 10-hour cooking time. However, it can take longer. The best judge of doneness is the internal temperature. We’re aiming for a doneness temp between 200-210 degrees F.
- Once the grill temperature stabilizes, place the brisket into the pellet grill, fat side down, insert probe (if using one), close the lid and cook for 3 hours.
- After 3 hours, you’ll notice that the brisket has formed a nice bark. If it look dry and patchy, spritz it with pickle juice or beef broth. Increase the heat of your pellet grill to 250 degrees F., close the lid, and continue cooking the brisket for an additional 3 hours.
Wrapping a Brisket
- The Texas Crutch (Wrapping a Brisket): Wrapping the brisket is a great way to move through the stall and prevent it from losing moisture and drying out. Wrapping also steadies the temperature.
- Once the brisket reaches an internal temperature of 165 degrees (in the flat), it’s time to wrap it. You can use aluminum foil for a tender, steamed brisket, or pink butcher paper to retain both the shape and the bark.
- Wrap: Tear off a 40″- 45″ piece of butcher paper, leave it dry or spritz it with some pickle juice. Lay the brisket down on the end closest to you, roll once to cover the brisket, tuck in the sides, create a seam down the edges, and roll it all up.
- Back on the grill: Place the wrapped brisket back on the pellet grill, close the lid, and cook for an additional 4 hours, or until the internal temperature reaches between 200-210 degrees.
- REST THE BRISKET: Place the wrapped smoked brisket the counter wrapped in clean kitchen towels, or into a clean cooler for 1-2 hours to keep it well insulated. Remember that resting allows the juices in the meat to redistribute, resulting in a tender, mouthwatering brisket.
Slicing a Smoked Beef Brisket
- Cut your brisket in half, right down the center, separating the flat and point. Slightly turn the point and slice against the grain. Slice the flat into 1/4″ slices and serve with your favorite BBQ sauce.
Storing Leftover Pellet Grill Brisket
- Store your leftover brisket in an airtight container in the refrigerator for up to 4 days. Freeze brisket slices in vacuum-seal bags for up to 3 months. Learn how to reheat barbecue like a pro and retain that delicious smoky taste!
What to serve with smoked brisket
Other recipes to try
Print
Pellet Grill Smoked Brisket Recipe
This Texas-style brisket cooked on a pellet grill is incredibly delicious. Our recipe will guide you through the steps to perfect this popular barbecue staple.
Course Main Course
Cuisine American BBQ
Keyword beef brisket, pellet grill smoked brisket, smoked brisket
Prep Time 1 hour hour
Cook Time 10 hours hours
Total Time 11 hours hours
Servings 15 servings
Calories 197kcal
Author Derrick Riches and Sabrina Baksh
Trim off the thick clump of fat that sits between the point and the flat, including loose or discolored pieces from the edge of the brisket. Trim away the silver skin as well. Trim the fat on the top to about 1/4″ thick. Leave enough on to keep the meat moist during the cooking process.
Once you’ve trimmed the brisket, prepare brisket marinade, draw up some of the liquid, and slowly injected it into the center of the brisket in multiple spots. Wipe away any spillage. Secure the brisket in plastic wrap, and place it into your refrigerator for 6-10 hours.
Remove the brisket from the refrigerator, take off the plastic wrap an hour before cooking, and apply the rub (SPG). You can apply the rub for up 3 hours before cooking. Store it uncovered in the fridge on a cutting board or platter.
Preheat your pellet grill for 225 degrees F. Plan on 45-60 minutes of cooking time per pound of meat. If you’re working with a 16-pound brisket, you’re looking at a 10 hour cooking time. However, it can take longer.
Once the grill temperature stabilizes, place the brisket into the pellet grill, fat side down. Close the lid and let it cook for 3 hours.
After 3 hours, you’ll notice that the brisket has a nice bark forming. If the bark starts to look dry, spritz it with pickle juice. Increase the heat of your pellet grill to 250 degrees F., close the lid, and continue cooking the brisket for 3 more hours.
Time to wrap the brisket. Tear off a 40″-45″ piece of butcher paper, leave it dry or spritz it with some pickle juice. Lay the brisket down one end, roll once to cover the brisket, tuck in the sides, create a sem down the edges, and roll it all up.
Place the wrapped brisket back on the pellet grill, close the lid, and let it go for 4 more hours, or until the internal temperature registers between 200-210 degrees.
Once cooked, though, remove the pellet grill smoked brisket and place it onto the counter or in a clean cooler for at least an hour, but 2 hours is the perfect amount of time.
To slice, cut your brisket in half, right down the center, separating the flat and point. Turn the point 90 degrees and slice against the grain. Slice the flat into 1/4″ slices and serve.
Store your leftover brisket in an airtight container in the refrigerator for up to 4 days. Freeze brisket slices in vacuum-seal bags for up to 3 months.
Calories: 197kcal | Carbohydrates: 2g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 273mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg
The post Smoked Brisket (Texas-Style) appeared first on BBQ & Grilling with Derrick Riches.
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