How To Smoke A Brisket On A Pellet Grill?

How To Smoke A Brisket On A Pellet Grill?

A lot of people think that smoking a brisket is a difficult task, but it is actually quite simple. However, when smoking a brisket on a pellet grill, there are a few things you need to keep in mind. In this blog post, we will walk you through the steps of smoking a brisket on a pellet grill, so that you can create the perfect smoked brisket every time. Brisket is one of the most popular cuts of meat for smoking, and with good reason – it is delicious! Let’s get started.

How To Smoke A Brisket On A Pellet Grill

What Is A Brisket?

The brisket is a cut of meat from the breast or lower chest of beef. The brisket has gained popularity over the past few years for its ability to be cooked low and slow with moist heat, leading to an incredibly tender piece of meat. Brisket can trace its origins back to the medieval era when butchers would hang tough meat cuts under their elbows to tenderize them while working on other more prime cuts of meat. It did not take long for this method of tenderization, combined with the flavor of charcoal-smoked meat, for cooks in North America to begin cooking whole briskets together with both indirect and direct heat sources.

What Is A Pellet Grill?

A pellet grill is a pellet grill that uses wood pellets as the fuel source, rather than traditional charcoal briquettes. Pellets are made from compressed sawdust and should burn evenly throughout the cooking process, leaving you with a great smoky flavor for your meat. There are two types of pellet smokers: 1) water smokers – which use small rocks or chunks of smoking wood in a pan where the heat is generated 2) convection style units – these units generate heat by blowing air across ceramic plate heat exchangers.

How To Prepare A Brisket For Smoking 

Trimming The Brisket 

You will need at least 1 pound of brisket per person. However, if you want to have leftovers, it is always best to buy a little extra.

What is brisket trimming ? Trimming brisket is the process of removing any excess external fat from the meat in order to expose the leaner meat. This is an important step, as too much external fat will lead to a brisket that is not only tough but also lacks flavor.

How To Trim A Brisket:

  1. Start by removing the fat cap from the top of the brisket. This is the thick layer of external fat that covers the meat. You can do this by either cutting it off with a sharp knife or by pulling it off with your fingers.
  2. Next, remove any large chunks of external fat from the sides of the brisket. Again, you can use a sharp knife or your fingers to do this.
  3. Finally, trim any excess fat from the bottom of the brisket.

Seasoning The Brisket

Once you have trimmed your brisket, it is time to season it. There are countless recipes for brisket seasoning, but there are a few basic ingredients that are common to most of them. These ingredients include salt, pepper, garlic powder, and onion powder. Feel free to experiment with different seasonings to find the ones that you like best.

The amount of seasoning you use will depend on your personal preference. Some people prefer a heavily seasoned brisket, while others prefer a more subtle flavor. As a general rule, it is recommended to use about 1 tablespoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon each of garlic powder and onion powder per pound of meat.

How Do I Season A Brisket:

  1. Combine salt and pepper (and other spices, if desired) in a bowl and mix well.
  2. Place the brisket in a large resealable bag and pour the seasoning mixture over the meat.
  3. Massage the seasoning into the meat until it is evenly coated.
  4. Marinate the brisket in the refrigerator for at least 4 hours, or overnight if possible. 

Brisket Rub With Smoked Brisket 

There are a variety of different smoked brisket rubs on the market, but you can also make your own. A smoked brisket rub is simply a mixture of spices that is rubbed into the meat before smoking. The most popular spices for a smoked brisket rub include salt, pepper, garlic powder, onion powder, cumin, and chili powder.

Smoked Brisket Injections

Injections are not necessary, but they can add a lot of flavor to your brisket. If you choose to use injections, there are a few things you need to know.

  1. Injections should be made with a syringe or an injector gun.
  2. The most popular injections for smoked brisket are beef broth, apple juice, and bourbon.
  3. Injections should be injected into the meat at least 1 hour before smoking it.
  4. You can either make your own injections or buy them pre-made from a store or online.

A Step By Step Guide For Smoked Brisket Recipe:

Tools And Equipment Needed:

  1. Thermometer – to measure the internal temperature of the meat.
  2. Meat probe – to monitor the temperature of the meat as it cooks.
  3. Chimney starter – to start your charcoal fire.
  4. Charcoal – for your charcoal grill.
  5. Wood chunks or chips – for smoking.
  6. Basting brush – for applying sauce and/or seasoning to the meat.
  7. Aluminum foil – for wrapping the brisket once it is cooked.
  8. Large pot or bowl – for holding the cooked brisket.
  9. Sharp knife – for trimming the fat cap and other excess fat from the brisket.
  10. Cutting board – for slicing the cooked brisk.
  11. Paper towels – for wiping the brisket juices from the slicing knife.
  12. Plastic wrap – for storing leftovers, or sealing pans filled with meat before freezing.
  13. Cooler – to store any cooked meat until you are ready to serve it.
  14. Serving platter – for placing the cooked meat onto once it has finished cooking.
  15. Grill mitts – a must-have item if your pellet grill doesn’t have a lid.

Ingredients:

One 4 – 5 pound packer brisket, preferably with the fat cap left on.

Salt and pepper.

1 tablespoon salt.

1 teaspoon black pepper.

Cayenne powder. 

Garlic powder.

Onion powder. 

How To Smoke A Brisket On A Pellet Grill: A step-by-step guide 

Step 1: Trim The Brisket And Get It Ready To Season

Remove any large chunks of excess fat or sinew from the brisket and give it a good rinse under cool water. Set aside after patting dry. 

Trim off any hard silverskin (fat) from where the point meets the flat. This is typically about 1/4″ thick and doesn’t render out much during cooking, so you can leave most of this on there without worrying too much about it.

Step 2: Get Your Pellet Grill Ready For Smoking 

Once you are finished trimming your brisket, place it in a large sealable plastic bag or container and set it aside. 

Preheat your pellet grill to 225°F using the smoke setting. Once preheated, clean and oil the grilling grate to prevent it from sticking. 

Step 3: Season Your Brisket And Let The Meat Rest

Place 2 cups of wood chips into your smoker box or designated smoking container if your pellet grill doesn’t have one already. Fill up a chimney starter 1/3 full with hickory wood pellets (or another flavorful wood pellet if hickory is not available!) and light them in preparation for smoking. 

Once lit, pour the coals into one side of the pellet grill and place the smoker box or smoking container on the other side. The brisket goes over the drip pan, which you will fill with about 1/2″ water to help keep things moist.

Now it is time to season your brisket! Combine all of the spices in a bowl and mix well. Generously season all sides of the brisket with the mixture, making sure to get into all of the nooks and crannies. 

Once seasoned, place the brisket in the fridge for at least 4 hours, or overnight if possible. This will give the flavors a chance to really penetrate the meat. 

Step 4: Smoke The Brisket

Now that your pellet grill is preheated, it is time to smoke the brisket! Remove the brisket from the fridge and uncover it. It should have a nice dark color from all of the seasoning.

Place your pot or bowl with 1 cup of water onto the grate next to where you will be smoking your brisket. This will provide some humidity inside your pellet grill once placed over indirect heat, which will keep things moist so that you don’t need to bast often during cooking. Adjust the heat as needed throughout the smoking process to keep the smoker box or designated smoking container at 225°F! 

Once preheated, place the seasoned brisket fat-side down directly on top of the water pan, carefully transfer it into one side of your pellet grill (or close lid if pellet grill), and smoke for 6-8 hours, or until the internal temperature reaches 190°F.

Every hour or so, carefully open the pellet grill (use pellet grill mitts!) and check the water level in your drip pan. Add more water if needed, and replace the brisket fat-side up directly on top of the pan. 

Step 5: Remove From The Pellet grill And Set Aside To Cool 

Once your brisket has reached an internal temperature of 190°F, it is done cooking! Remove it from the pellet grill and place in to  a large serving platter. Cover with aluminum foil and allow to rest for 10-15 minutes before slicing. 

Step 6: Slice And Serve

Now that your brisket has had a chance to rest, it is time to slice and serve! Slice the brisket against the grain into 1/4 – 1/2 thick pieces and enjoy!

A smoked brisket recipe should be smoked for at least 6 hours. It can be smoked anywhere between 6 – 12 hours, but it is recommended to only smoke the brisket for around 8 hours. Smoking times may vary depending on your smoker and its temperature settings. However, even if you overshoot the maximum recommended time by an hour or two, the meat will still come out fine because of how tough beef brisket is.

Tips For Making Brisket Taste Better After Smoking 

Be sure to check the temperature of your brisket at least every hour or so, using a meat thermometer to monitor for doneness, and ensure there is enough water in the pan.

Do not over smoke your brisket. It will become very tough if overcooked! If you are unsure of how long it has been smoking, use an instant-read meat thermometer to measure the internal temperature; 190°F is when it is ready! 

Use this recipe as a guideline instead of strict rules that must be followed. Some people like different spices on their smoked briskets, which can affect the taste quite a bit. Experiment with ingredients until you find what works best for your tastes.

If you have leftover smoked brisket, it can be stored in the fridge for up to 5 days or frozen for up to 2 months. Reheat in a covered dish in the oven at 350°F until warmed through. Enjoy the meals!

 

FAQs

What Are Some Advantages To Smoking Brisket On A Pellet Grill?

Smoking a brisket on a pellet grill is comparable to smoking it on any other type of smokers, such as gas or charcoal. The main advantage that using a pellet grill adds to the process comes from its convenience because you can set and forget the temperature without needing to monitor or adjust anything. 

This means that during the whole time you are cooking your brisket, there is little else that needs to be done! Pellet grills also have some great safety features which will shut down your pellet grill automatically if something goes wrong, keeping you safe while you are not even at home. 

How Long Does A Brisket Take To Smoke In A Pellet Grill?

You don’t need to adjust the heat on your pellet grill when smoking a brisket, just set it to 225 °F and let it run for the entire time. A brisket will take around 8 hours to smoke on a pellet grill. Again, this may vary depending on your smoker and its temperature settings.

When Smoked Brisket Is Done, How Do You Know?

This is the type of brisket to use when it is cooked low and slow. Smoking a brisket for 12 hours or more is not unheard of, and results in an exceptionally tender and flavorful cut of beef that you don’t want to end up under or overcooked! The best way to tell if your smoked brisket is done cooking is by using a good digital instant read thermometer like the ThermoWorks Smoke. Now I know what some of you may be thinking, it is impossible, but I thought you were supposed to stick it into the thickest part of the meat!? True, but if done incorrectly this will push the juices out resulting in drier meat. Place the probe deep into one of the flat ends (close to but not touching the bone) and if the internal temperature is reading 190°F or above, your smoked brisket is ready to eat!

What Is The Best Way To Wrap A Brisket?

Foil, butcher paper, or a brisket is a tough cut of meat and there are many different ways to wrap it up for the smoker. I’ve tried them all and my favorite method is using butcher paper or a combination of the two.

When using foil, simply crumple up a large piece of heavy-duty aluminum foil into a ball and place it on top of the brisket. Then, use another piece of foil to loosely cover the top. This will help to keep moisture in while smoking.

When using butcher paper, unfold a large sheet and place the brisket in the center. Then, fold up all of the sides around the brisket so that it is completely enclosed. This will help to keep the moisture in while smoking.

Both methods work well, but I prefer butcher paper because it doesn’t fray like aluminum foil does, and it is a little easier to handle.

What Are The Signs That My Smoked Brisket Is Overcooked?

No one wants to end up with an overcooked smoked brisket, so how do you know when it has happened? There are a few signs that your brisket has gone too far: 

– The meat is dry and chewy.

– The bark (outer crust) is dark and hard.

– There is no pink color left in the meat.

– The internal temperature has exceeded 200 °F.

If you notice any of these signs, it is best to discard the brisket and start over. It is not worth trying to salvage a dry, overcooked piece of meat.

Is It Better To Cook Brisket Fat Side Up Or Fat Side Down?

There is a lot of debate when it comes to which method of cooking brisket works best: fat-side down or fat-side up. Some people swear by one method while others are against it, so the best way to get the answer is to try both and see what your family likes better!

When cooking brisket fat-side down, the meat will be exposed to heat for longer during each smoking session, which allows for more seasoning throughout. This results in a smokier, bolder flavor. The downside is that you run the risk of drying out the top because it doesn’t have any protection from dripping juices.

When cooking brisket fat-side up, the meat will be exposed to heat at all times, which prevents the seasoning from traveling down into the meat. This results in a more subtle flavor  of smoked brisket, but it is harder to overcook and easier to monitor for doneness throughout smoking.

Both methods work well, so choose whichever one you prefer, and your family will love it!

How Much Time Is Needed To Allow The Brisket To Rest Before Slicing? 

A brisket does not have to rest for a set amount of time. This is determined by several factors, including size, cut, type of smoker used, whether or not it was covered with aluminum foil, etc. If you are cooking an extra large brisket that weighs over 9 lbs., I would allow it to rest for at least 1 hour after removing it from the smoker before slicing.

What Are Techniques For Slicing Brisket?

There are several ways to slice brisket, but the most popular way is to first cut off the point and then cut the flat into thin slices.

The point is the fatty end of the brisket and has a lot of flavor. It is usually sliced thicker than the flat because it is a more tender cut.

The flat is the leaner end of the brisket and is usually sliced thinner than the point because it can be a little dry.

Here is how to do it:

1) Cut off the point: using a sharp knife, cut off the fatty end of the brisket and discard (or save for later).

2) Cut the flat into thin slices by holding the flat in one hand and use your other hand to cut thin slices across the grain.

3) Slice the point: Cut the point into thick pieces against the grain with a sharp knife. 

4) Plate and enjoy!

How Do You Season The Brisket? 

There are many different ways to flavor a brisket. There are some of the favorite flavors include:

– Texas BBQ sauce.

– Honey BBQ sauce.

– Apple cider vinegar.

– Worchester sauce.

– Liquid smoke.

– Pork ribs.

– Beef ribs.

The possibilities are endless, so experiment and find the flavors that your family loves the most!

Here is how to flavor a brisket:

1) Mix together your favorite spices: mix together salt, pepper, and your favorite spices (I like to use garlic powder, onion powder, and smoked paprika).

2) Rub the mixture all over the brisket: using your hands, evenly rub the mixture all over the surface of the brisket.

3) Smoke at 190°F or above: place the brisket in your smoker and smoke at 190°F or above for about 6-8 hours.

4) Enjoy your dish!

A Step-By-Step Instruction To Reheat Brisket

The best way to reheat a smoked brisket is by using the oven because this will prevent any smoky flavor loss that can occur when microwaving or reheating it on the stovetop. If you’re bringing the brisket to someone else’s house for a party or just want to make sure no one gets sick, you can rest assured that your oven-reheated brisket will taste exactly like it did when it came out of the smoker. 

  1. Place the brisket on a rimmed baking sheet with at least an inch or two of space between it and the other items on the tray.
  2. Preheat the oven to 200 degrees F, then heat the brisket for 40 minutes per pound. For example, if your brisket is 2 pounds you would cook it for 80 minutes.
  3. After heating, wrap the cooked brisket in aluminum foil and store it in a closed container in the refrigerator until you are ready to reheat it again. A good place to store your brisket is in its original packaging with all of its juices from being frozen.
  4. When you are ready to reheat the brisket, remove it from the refrigerator and place it on a baking sheet. Heat until it is hot throughout (165 degrees F) which should take about 1-1.5 hours at 325 degrees F, or 15-20 minutes per pound at 350 degrees F. For example, if your brisket has been refrigerated for five days it will weigh ten pounds so you would bake it for 2 hours and 45 minutes or until its internal temperature reaches 165 degrees F.
  5. Once it has reached 165 degrees F, remove the brisket from the oven and let it rest for 15-20 minutes. Slice and serve.

What Is An Injection In Smoking Briskets?

An injection in smoked brisket is a marinade or sauce that is injected into the meat with a syringe. The most common ingredients in a brisket injection are beef broth, Worcestershire sauce, and apple cider vinegar. The injection helps to keep the brisket moist while it cooks, and also adds flavor to the meat.

Some people like to inject their brisket with a Texas-style rub (salt, pepper, chili powder, and cumin) before smoking it. This will add extra flavor to the meat. You can also use an injection made with the bourbon, beer, or any other type of liquor. I like to use an apple cider vinegar injection because it gives the brisket a slightly sweet and tangy flavor.

What Are Some Popular Sauces That Used For Smoking Brisket On The Pellet Grill?

Here are the top five sauces that are great for smoking brisket on your pellet grill.

Kansas City-Style Sauce: This sauce is a tomato-based sauce that is thick and slightly sweet. It is perfect for smoked beef brisket and is usually made with ketchup, brown sugar, vinegar, Worcestershire sauce, and spices.

Texas-Style BBQ Sauce: This sauce is a tomato-based sauce that is thin and has a spicy flavor. It is perfect for smoked beef brisket and is usually made with ketchup, chili powder, vinegar, Worcestershire sauce, and spices.

Memphis-Style BBQ Sauce: This sauce is a tomato-based sauce that is thin and has a sweet and tangy flavor. It is perfect for smoked beef brisket and is usually made with ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice, and spices.

South Carolina Mustard BBQ Sauce: This sauce is a mustard-based sauce that has more tang than sweetness. It is perfect for smoked beef brisket because it allows the flavor of the meat to shine through without overpowering it. It is usually made with yellow mustard, cider vinegar, brown sugar or molasses, salt, pepper powder or flakes, crushed red pepper flakes or cayenne pepper, water or beer (depending on preference), and some type of fat (usually butter) which can be left out if desired.

Texas Mustard BBQ Sauce: This sauce is a mustard-based sauce that is thick and has a spicy flavor. It is perfect for smoked beef brisket and is usually made with yellow mustard, brown sugar, Worcestershire sauce, vinegar, chili powder, and spices.

What Are The Best Types Of Wood Pellets That Are Good For Smoked Brisket? 

There are the types of wood pellets that are great for smoking beef brisket.

Almond: This is a very fragrant pellet that has a slightly sweet flavor, similar to pecan wood. It is made by processing whole almonds in an airtight press, which compresses them into pellets that burn cleanly with very little ash.

Apple: Apple wood pellets have a nice fruity flavor that works great when smoked with pork or fish because it doesn’t overpower their taste, but still provides some extra flavor. They are made from compressed apple sawdust, which burns hot and creates flavorful smoke, so use them sparingly when smoking your meat to avoid over-smoking the food you are cooking.

Apricot: Apricot wood pellets have a sweet and slightly fruity flavor that is perfect for smoking poultry, pork, and lamb. They are made from compressed apricot sawdust which burns cleanly and generates a good amount of heat.

Beech: Beech wood pellets have a mild, nutty flavor that is great for all types of meat, including beef brisket. They are made from compressed beech wood sawdust which produces an abundance of heat and a small amount of smoke.

Birch: Birch wood pellets have a sweet and slightly earthy flavor that is excellent when smoked with poultry or fish. They are made from compressed birch wood sawdust which creates plenty of heat and moderate smoke.

Cherry: Cherry wood pellets have a rich, sweet flavor that is perfect when smoked with pork or beef. They are made from compressed cherry wood sawdust which burns cleanly and creates a lot of heat.

Hickory: Hickory wood pellets have a strong, smoky flavor that is perfect for smoking all types of meat. They are made from compressed hickory wood sawdust which creates plenty of heat and a lot of smoke.

Oak: Oak wood pellets have a mild, nutty flavor that is great for smoking all types of meat. They are made from compressed oak wood sawdust which produces plenty of heat and moderate smoke.

Pecan: Pecan wood pellets have a sweet and nutty flavor that is similar to almond wood, but not as strong. They are made from compressed pecan wood sawdust which burns cleanly and with very little ash.

Pine: Pine wood pellets have a strong, resinous flavor that is perfect for smoking all types of meat. They are made from compressed pine wood sawdust which creates plenty of heat and a lot of smoke.

Walnut: Walnut wood pellets have a rich, earthy flavor that is perfect when smoked with beef or pork. They are made from compressed walnut wood sawdust which burns cleanly and with very little ash.

How Much Water Should Be Added To The Pellet Grill For Smoking Brisket?

Depending on the weather conditions and the type of pellet grill that you are using, you may need to add different amounts of water to the pellet grill. Normally, you will only need to add a small amount of water in order to create a moist environment for smoking your brisket. However, if it is very hot outside or if you are using a wood pellet grill, you may need to add more water in order to keep the temperature down and prevent the pellets from burning too quickly.  Always refer to your pellet grill’s owner’s manual for specific instructions on how much water should be added.

What Is The Best Temperature To Smoke A Brisket?

The best temperature to smoke a brisket is 225 – 250 degrees Fahrenheit. This will result in a slow and steady cook that will result in tender and juicy meat. Make sure to keep the temperature consistent throughout the cooking process to ensure that your brisket comes out perfectly cooked.

What Are Some Useful Ways To Store Leftover Pellet Grill Smoked Brisket? 

If you have leftover smoked brisket, there are several ways that you can store it.

– If you are going to eat the brisket within the next day or two, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in a sealed container.

– If you want to freeze the brisket, you can wrap it tightly in plastic wrap and then place it in a freezer bag or container. Make sure to label the package with the date so that you will know how long it has been stored.

– You can also vacuum seal the brisket and then freeze it. This will help to keep it fresh for longer periods of time.

– If you are going to use the brisket in a dish such as a casserole or soup, you can cut it into smaller pieces and then store it in the refrigerator or freezer. Just make sure to wrap it tightly so that it does not get dried out.

– Finally, you can also dehydrate the brisket and then store it in a sealed container or bag. This will help to preserve the flavor and texture of the meat.

What To Serve With Treager Brisket?

It is important to let your smoked brisket rest for at least 20 minutes before slicing it and serving it. This allows the juices in the meat to redistribute throughout the cut, so your brisket will be tender and moist when you eat it. If you try slicing your brisket too soon, all of the juices will run out of the meat and onto your plate instead of staying inside where they belong!

When you are ready to serve your treager beef brisket, place a slice or two on a plate, drizzle some dark pan sauce over top if you have made some, sprinkle chopped flat leaf parsley on top of that, and finally add a few thin slices of white onion on top. You can serve buttered egg noodles, mashed potatoes, or a baked sweet potato on the side, along with some green beans or corn for a complete meal.

What Exactly Are Burnt Ends?

Burnt ends are a delicious and popular dish that is made from the end pieces of smoked beef brisket. These small pieces are usually very tender and fatty, and they have a rich and smoky flavor that is out of this world! Burnt ends can be eaten as-is, or they can be added to dishes such as salads, sandwiches, or tacos.

What Is The Best Way To Make Burnt Ends?

The best way to make burnt ends is to start with a good quality piece of beef brisket. Smother the burnt ends in your favorite barbecue sauce, and bake them in the oven until they are nice and sticky. Serve them as-is or on top of a salad, sandwich, or taco!

There are some steps for how to make burnt ends:

Firstly, the best way to make burnt ends is to smoke the beef brisket for several hours until it is cooked through. 

Secondly, cut the brisket into small pieces (usually about 1-inch cubes) and then, place them in a foil pan. 

Thirdly, drizzle some of your favorite barbecue sauce over top of the cubes, and then wrap the pan tightly in foil. 

Next, you need to place the pan back on the pellet grill and cook for an additional 1-2 hours, or until the sauce has caramelized and the cubes are nice and crispy.

Enjoy!

 

Conclusion

In conclusion, to achieve a perfect brisket, try cooking it with indirect heat and smoking it. If you follow these above steps and use the right wood chips, we think your smoker may be touched for weeks at a time, because the times you use it for cooking have increased. We hope this guide has been helpful in showing you how to smoke a brisket on a pellet grill! What is next? Give us some feedback or reach out if you have any questions about smoking meat or using wood pellets as fuel. 

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