Smoked Brisket (Pellet Grill)
My absolute favorite recipe for a Smoked Brisket made on a pellet grill! This delicious tender beef has a flavorful rub and is smoked all day long for the most amazing brisket you will ever make!
We have been smoking meats for years and years, but last year we got a pellet smoker and I've been dying to share some smoker recipes! First up, this smoked brisket recipe.
Smoking a brisket might be one of the more challenging meats to smoke, but I have found this tried and true method and am excited to share my tips and tricks for a tender brisket with amazing taste.
Looking for other recipes to make on the grill? Check out my Grilled Teriyaki Salmon, Grilled Italian Chicken Breasts, and Blue Cheese Burgers!
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Ingredients
Brisket - this time I used a whole packer brisket, which is both the point and flat together. This recipe can be used
Yellow Mustard - mustard is rubbed all over the brisket to give the spice mixture something to stick to.
Paprika
Brown Sugar - brown sugar adds a delicious sweetness to the rub.
Garlic Powder - love the addition of garlic flavor to a BBQ rub.
Onion Powder
Kosher Salt - coarse kosher salt is perfect for this rub as it adds a little crunch to the outer layer bark of the brisket while enhancing all of the flavors.
Black Pepper
Refer to the recipe card for the complete list of ingredients and quantities.
Variations
Add some spice - add ½-1 teaspoon of cayenne pepper if you want your brisket to have some heat!
Use a pre-made rub - if you have a BBQ rub that you just love, you can definitely use that instead! The rub in the recipe is my go-to homemade rub, but there are many store-bought rubs that I love, too.
Step by Step Instructions
Photo 1. Place the brisket a baking sheet or a large cutting board. Trim the extra fat off of the brisket, leaving ~¼" of fat along the fat cap side. Toss the trimmings in the garbage. Pat the brisket dry with a paper towel.
Photo 2. Squirt with mustard.
Photo 3. Rub the mustard over both sides of the brisket.
Photo 4. In a bowl, mix together all of the rub spices.
Photo 5. Sprinkle a liberal amount of the rub on top of the brisket.
Photo 6. Rub the mixture over the entire brisket, being sure to get it into the creases. Don't be shy with the spice mixture!
Photo 7. Add the pellets to your smoker. Preheat your grill to 225 degrees F. Add the brisket on a grate on the smoker and insert a meat thermometer probe into the thickest part of the meat. Close the lid and smoke to 165 degrees F, which will typically take about 8 hours.
Photo 8. At this point, lay out a long piece of butcher paper (or foil). Place the brisket on the paper and wrap the brisket, trying to fold the seams toward the bottom so the weight of the brisket keeps them sealed. I also had to use some tape.
Return the brisket to the smoker and keep cooking at 225 degrees F for 6-8 more hours, until the internal temperature reaches 205 degrees F. Note: there is always a period when the brisket temp will stall. I've had this happen anywhere between 165-185 degrees F. Don't worry - it will make it through this period. The cook time will vary, so be sure to use a meat thermometer!
Remove the wrapped brisket and let it rest for 30-60 minutes, depending on how much time you have, ideally at least one hour. You can wrap it in a towel and place it in a cooler and let it sit and rest up to 4 hours.
Cut into slices with a very sharp knife, slicing against the grain. Serve immediately. Enjoy!
Expert Tips
Serving Suggestions - we love serving beef brisket with BBQ sauce, coleslaw, and smoky baked beans. Other ideas are cornbread, macaroni and cheese, Deviled Egg Pasta Salad, and Broccoli Salad.
Meat Thermometer - it is crucial to have a meat probe to monitor the temperature of the brisket! There are so many other variables that you cannot go off of time, and knowing the temperature is the only way to know when it is done.
Reheating Leftover Brisket - while brisket is definitely best eaten the day-of, it's inevitable that you are going to have leftovers! To reheat leftover brisket, I wrap slices of brisket in aluminum foil, add a few tablespoons of beef broth over the brisket, tightly seal the brisket in the foil and bake at 225 degrees F for 30-45 minutes.
Timing your Brisket - it's really hard to tell you exactly how long it will take to smoke your brisket. In this smoked brisket recipe I give you some ranges for how long it *usually* takes us. I always give myself an extra two hours of leeway, because I can always wrap it in a towel and place it in a cooler to let it sit longer.
Recipe FAQs
Letting the brisket "rest" after smoking helps the juices stay moist and the meat stay tender before slicing. You can let the brisket rest in a cooler for up to a few hours.
While the Traeger is probably the most widely known pellet smoker, I have a ZGrills pellet smoker and really love it! It's super easy to use and always produces amazing results. It has a "set and forget" functionality which means you don't have to keep monitoring the smoker to make sure the temperature is staying consistent!
When smoking beef, I typically use cherry, hickory, or maple pellets. Other great options are apple and oak pellets.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Other Grill Recipes to Consider
Smoked Brisket
Ingredients
- 14 lb packer brisket
- ⅓ cup brown sugar
- ¼ cup paprika
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoon onion powder
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon yellow mustard
Instructions
- Place the brisket a baking sheet or a large cutting board. Trim the extra fat off of the brisket, leaving ~¼" of fat along the fat cap side. Toss the trimmings in the garbage. Pat the brisket dry with a paper towel.
- Squirt with mustard Rub the mustard all over the brisket, on all sides and in all creases.
- In a bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Sprinkle a liberal amount of the rub on top of the brisket.
- Rub the mixture over the entire brisket, being sure to get it into the creases. Don't be shy with the spice mixture! Cover the brisket and let sit with the rub mixture in the refrigerator for 12-24 hours.
- Add the pellets to your smoker. Preheat your grill to 225 degrees F. Add the brisket on a grate on the smoker and insert a meat thermometer probe into the thickest part of the meat. Close the lid and smoke to 165 degrees F, which will typically take about 8 hours.
- At this point, lay out a long piece of butcher paper (or foil). Place the brisket on the paper and wrap the brisket, trying to fold the seams toward the bottom so the weight of the brisket keeps them sealed. I also had to use some tape.
- Return the brisket to the smoker and keep cooking at 225 degrees F for 6-8 more hours, until the internal temperature reaches 205 degrees F. Note: there is always a period when the brisket temp will stall. I've had this happen anywhere between 165-185 degrees F. Don't worry - it will make it through this period. The cook time will vary, so be sure to use a meat thermometer!
- Remove the wrapped brisket and let it rest for 30-60 minutes (or up to 4 hours if you wrap it and place it in a cooler!), depending on how much time you have. Cut into slices with a very sharp knife, slicing against the grain. Serve immediately. Enjoy!
Taylor,
I have been trying to reach you… I am hoping by putting this comment on one of your new recipes you will respond! You had a wonderful cornbread recipe…listed as “the best cornbread” on Pinterest (9x13 pan size) and it was wonderful as my comment and others mentioned. It is gone from your site and I am hoping I can get you to send it to me…please!!!!
I don’t understand why you removed it!??