How to Smoke a Perfect Beef Brisket in a Pellet Smoker

Smoking a beef brisket in a pellet smoker may seem daunting, but with the right techniques, you can achieve competition-worthy results right in your own backyard As an avid griller and bbq enthusiast, I’ve smoked many briskets over the years and learned the keys to getting that perfect combination of flavorful bark, smoke penetration, and tender, juicy meat that melts in your mouth In this article, I’ll share my best tips for selecting, prepping, seasoning, and smoking a brisket low and slow on your pellet grill.

Choosing the Right Brisket

The first step to brisket success is selecting the right cut of meat. When buying a brisket, you want to look for a full packer brisket, which contains both the flat (leaner) and point (fattier) sections. This will provide you with plenty of delicious burnt ends from the point and uniform slices from the flat Aim for a packer brisket between 10-16 lbs, as this size range allows for optimal smoking time to break down connective tissue I prefer grass-fed or prime grade brisket for peak flavor and marbling. Inspect the brisket to ensure ample fat coverage for moisture during the prolonged cooking time.

Proper Trimming and Seasoning

Once you have your packer brisket, you’ll want to trim off any excess hard fat. Leave about a 1⁄4 inch layer of fat to keep the meat moist. I recommend a simple salt and pepper rub to let the natural beefiness shine. A 50/50 ratio of coarse kosher salt and coarsely ground black pepper provides a quintessential Texas-style brisket seasoning. Apply the rub generously on all sides, pressing it into the meat. Allow the brisket to marinate overnight in the fridge for the best flavor permeation. The salt will help the meat retain moisture. Right before smoking, let the brisket sit at room temperature for 30-60 minutes.

Setting Up Your Pellet Smoker

Preheating your pellet grill correctly lays the foundation for smoking success. Bring the temperature up to 225-250°F using a robust flavor pellet like hickory, oak or mesquite. I prefer a blend of oak and hickory for a balanced, slightly sweet smoke flavor. Place a drip pan underneath the brisket to catch drippings – I line mine with aluminum foil for easy cleanup. Choose the middle or upper rack, as the bottom can run hotter. Place the brisket fat side up to allow the rendering fat to baste the meat as it cooks.

Maintaining Ideal Temperatures

Low and slow is the name of the game when smoking brisket. You’ll want to maintain a consistent temperature between 225-250°F for the duration of the cook. At this low heat, expect approximately 1-1.5 hours of cook time per pound. A 14 lb brisket may take 14-21 hours. Use a leave-in meat thermometer to monitor the internal temp – don’t rely solely on the pellet grill readout, as it can be inaccurate. Resist the urge to crank up the heat, as you’ll sacrifice that delicious smoky flavor. Add more pellets as needed to maintain temperature. If the brisket seems to be cooking too quickly, you can wrap it in butcher paper around 160°F internal temp to protect it.

Knowing When It’s Done

Pinpointing doneness for brisket can be tricky. You’ll want to cook it until it’s fall-apart tender. Aim for an internal temp of 203°F, checking for probe tenderness. The probe should slide in and out of the brisket like butter. Once the brisket hits this sweet spot, remove it from the grill and let it rest, tented in foil, for at least an hour, up to several hours. This allows the juices to redistribute evenly throughout the meat.

Slicing and Serving Perfection

When ready to serve, unwrap the brisket and transfer it to a cutting board. Use an electric knife or very sharp chef’s knife to slice across the grain. This ensures maximum tenderness. The grain direction will differ between the point and flat, so adjust accordingly. Aim for 1⁄4 to 1⁄2 inch thick slices. Separate the point from the flat and chop or dice the point into juicy burnt ends. Serve the brisket warm with your favorite barbecue sides like baked beans, coleslaw, cornbread and pickles.