Smoked Beef Brisket
Share
<p><em>Pellet Grill Smoked Brisket</em></p>
<p>Brisket is the undisputed king of BBQ. When it’s properly trimmed, seasoned, smoked, and rested, it delivers smoky bark on the outside and tender, juicy meat on the inside. While it may seem intimidating, this step-by-step method makes it approachable and repeatable. Plan ahead, give it time, and you’ll have a brisket worthy of any BBQ joint.</p>
<p><br></p>
<h3>Ingredients</h3>
<h4>For the Brisket:</h4>
<ul>
<li>1 whole brisket (10–15 lbs, including flat and point)</li>
<li>Kosher salt</li>
<li>Coarse ground black pepper (10–16 mesh preferred)</li>
<li>Granulated garlic</li>
<li>Onion powder</li>
<li>Chipotle powder (optional, for heat and smoky depth)</li>
</ul>
<h4>Other:</h4>
<ul>
<li>Apple cider vinegar and water (50/50 mix in spray bottle)</li>
<li>Heavy duty foil or unwaxed butcher paper (for wrapping)</li>
</ul>
<p><br></p>
<h3>Instructions</h3>
<h4>1. Trim the Brisket</h4>
<ul>
<li>Trim fat cap down to about <strong>¼ inch thick</strong> for even rendering.</li>
<li>Remove off-color fat or jagged edges.</li>
<li>Save trimmed fat for making tallow in future recipes.</li>
</ul>
<h4>2. Season Generously</h4>
<ul>
<li>Combine kosher salt, coarse black pepper, garlic powder, onion powder, and chipotle powder.</li>
<li>Season brisket thoroughly and evenly on all sides.</li>
<li>Let sit at room temperature for about <strong>1 hour</strong> while smoker preheats.</li>
</ul>
<h4>3. Smoke the Brisket</h4>
<ul>
<li>Preheat pellet grill to <strong>250°F</strong> (225°F for slower cook, 275°F if short on time).</li>
<li>Place brisket fat cap down to shield meat from heat source.</li>
<li>Use Pecan, Hickory, or Mesquite wood pellets for best flavor.</li>
<li>Spritz meaty areas with vinegar-water mix every 1–2 hours as needed to prevent dryness.</li>
</ul>
<h4>4. Wrap When Ready</h4>
<ul>
<li>After <strong>5–6 hours</strong>, check bark and fat. Wrap once bark is dark and crusty and fat feels soft and rendered.</li>
<li>Internal temp is usually 165–185°F at this stage.</li>
<li>Wrap tightly in foil (faster cook) or butcher paper (better bark).</li>
<li>Return to smoker or oven at <strong>275–300°F</strong> to finish.</li>
</ul>
<h4>5. Cook Until Tender</h4>
<ul>
<li>Cook until brisket is “probe tender” — thermometer slides in with no resistance.</li>
<li>This usually happens around <strong>203–205°F internal temp</strong>, but tenderness matters more than the number.</li>
<li>Expect 1 hour per pound cooking time overall.</li>
</ul>
<h4>6. Rest the Brisket</h4>
<ul>
<li>Rest for at least <strong>2 hours</strong>. First, let brisket sit wrapped on the counter for 30–45 minutes to stop cooking.</li>
<li>Then wrap in a towel and place in a cooler until ready to slice.</li>
</ul>
<h4>7. Slice and Serve</h4>
<ul>
<li>Slice against the grain into pencil-width slices.</li>
<li>Serve with your favorite BBQ sides.</li>
<li>Save scraps and leftovers for tacos, chili, sandwiches, or nachos.</li>
</ul>
