Brisket is a tough cut of meat that requires low and slow cooking to break down the connective tissues and render the fat. When cooked properly, brisket becomes incredibly tender and flavorful. Using a pellet grill is a great way to achieve competition-worthy brisket. Here is a complete guide on how to bbq right pellet brisket.
Selecting and Preparing the Brisket
Choose a high-quality brisket. Look for USDA Choice or Prime grade brisket with good marbling. Avoid briskets with large pockets of hard fat. The brisket should have a thick flat and a well-shaped deckle.
Trim the fat cap. Trim the fat cap down to about 1/4 inch thick. This allows the smoke and rub to penetrate the meat while retaining enough fat to keep it moist. Remove any large chunks of hard fat.
Apply a rub. A good brisket rub contains salt, pepper and spices like garlic and paprika. Rub the brisket liberally on all sides. Let it sit for 30-60 minutes to allow the rub to penetrate.
Inject the brisket. Injecting introduces flavorful liquid deep into the meat. Use an injection containing beef broth, Worcestershire sauce and your favorite bbq sauce. Inject the flat and deckle thoroughly.
Setting Up the Pellet Grill
Select quality cooking pellets. Use a good hardwood pellet like oak, hickory or mesquite. Avoid blends as they won’t impart as much smoke flavor.
Clean the grill. Remove grease and debris. Replace the drip pan with a foil pan to make cleanup easier.
Set up a two-zone fire. Bank the lit pellets to one side of the grill to create direct and indirect heat zones.
Bring the grill to 225-250°F. Use a dual probe thermometer, placing probes in the grill’s cooking chamber and the thickest part of the brisket.
Add wood chunks. Soak 2-3 chunks of your pellet wood in water for 30 minutes then add to the firebox for more smoke.
Smoking the Brisket Low and Slow
Fat side up. Place the brisket fat side up on the indirect side to allow the rendering fat to baste the meat.
Spritz hourly. Use a spray bottle of apple juice, cider vinegar or beef broth to keep the brisket moist.
Power through the stall. As the brisket cooks, the temperature will stop rising around 160°F as moisture evaporates. Push through until it reaches 200°F.
Wrap at 160°F. Wrapping in butcher paper or foil when it hits 160°F will power through the stall faster.
Cook to 203°F. This is the ideal internal temp for brisket to be fall-apart tender. Use a probe thermometer to monitor.
Rest wrapped for 1-2 hours. This allows the juices to reabsorb for maximum moisture and tenderness.
Slicing and Serving Brisket
Slice against the grain. Identify the direction of the muscle fibers and slice perpendicular to it. This shortens the fibers for tenderness.
Separate the flat and deckle. Slice the fattier deckle thinner than the lean flat. Keep them separated for serving.
Chop and sauce. Chopping makes bite-size burnt ends. Toss the deckle pieces in bbq sauce. Slice the flat across the grain.
Serve with sides. Brisket goes great with classic bbq sides like coleslaw, beans, cornbread and pickles.
Frequently Asked Questions About Pellet Brisket
What is the best wood pellet for smoking brisket?
Oak, hickory and mesquite pellets are all good options for brisket. Oak provides a milder smoke flavor while hickory and mesquite are more intense.
Should you wrap brisket in foil or butcher paper?
Butcher paper is the best option as it allows some steam to escape. Foil will steam the brisket more, resulting in a softer bark.
How long does it take to smoke a brisket on a pellet grill?
A full packer brisket usually takes 1-1.5 hours per pound at 225-250°F. A 12 lb brisket will take about 12-18 hours.
What temp should you pull brisket off a pellet grill?
Pull the brisket off at 203°F in the thickest part of the flat. This ensures it will be tender and juicy after resting.
Why does my pellet brisket have a bitter smoke flavor?
Too much smoke exposure can make the brisket bitter. Try less smoke wood, a milder pellet, trimming the fat cap, and wrapping earlier to prevent bitterness.
Can you oversmoke a brisket on a pellet grill?
Yes, too much smoke exposure can make the brisket taste bitter. Keep smoke light and wrap earlier if needed to prevent oversmoking.
How do you reheat leftover smoked brisket?
Wrap slices in foil with a little beef broth. Reheat at 300°F for 1 hour until warmed through. Chop and sauce any burnt ends before serving.
Conclusion
Smoking a brisket low and slow on a pellet grill results in incredibly tender, smoky meat. Allow 1-2 hours per pound, trim the fat cap, apply a flavorful rub and inject the brisket. Smoke at 225-250°F over oak, hickory or mesquite pellets until it reaches 203°F. Resting, slicing correctly and pairing with traditional sides makes for mouthwatering brisket. With the right techniques, you can achieve competition-level brisket from your pellet grill.