Pellet Grilled Smoked Brisket

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Delicious brisket smoked slowly and slowly on your pellet grill. Chewy and rich in beef flavor, this iconic BBQ classic is perfect for feeding a crowd.

Brisket is a superb cut of meat that embodies Texas barbecue more than any other. Made with minimal prep(no sheets or marinades here), this iconic cut of beef is an all-day affair that rewards patience. But trust us, the rewards are worth it.

From how to cook meat to the best wood pellets, find out how to smoke brisket on a pellet grill today.

Chest explained

Beef brisket is the classic among grilled pieces of meat. Rich in thick fiber and connective tissue, this cut of beef is taken to a new level when cooked slowly and slowly.

The fibers that make up the brisket are tough, giving them a strong beef flavor, while their connective tissue and fat content slowly melt on your pellet grill, you need an amazing bite of beef.

The brisket is taken from the thoracic region of the steer, at the front of the animal. Because of its location, it is a well-trained muscle that produces a tough and flavorful meat.

The entire breast contains two separate muscles connected by a thick strip of fat. Smoked for hours over low heat, this layer of fat gives way and enriches the meat with extra flavor and moisture.

Whole breasts can weigh more than 10 pounds and require cooking throughout the day. As a result, some sellers offer half skirts or just the flat skirt(the narrowest and tightest subprimal cut).

We Recommend: Smoked Pulled Pork [BBQ Pulled Pork Butt]

Wood pellets for grilling

The best wood pellets for smoking brisket are woods that offer a strong smoke, like hickory, oak, or mesquite.

Mesquite wood pellets have a distinct earthy flavor that can be overpowering during a long cook time, so we recommend pairing mesquite pellets with oak at a 1:1 ratio. This achieves a healthier smoke flow, which is achieved through the more balanced and smooth flavors of oak.

Quality matters when you buy your pellets. The best wood pellets for grilling use pressed sawdust with no added chemicals or fillers. While many manufacturers claim to use 100% natural hardwood pellets, this is not always the case.

Pellet grilled smoked breast

Delicious brisket smoked slowly and slowly on your pellet grill. Chewy and rich in beef flavor, this iconic BBQ classic is perfect for feeding a crowd.

Course evenings

American cuisine , BBQ

Preparation time 30 minutes

Cooking time 10 hours

Rest 20 minutes

Total time 10 hours 50 minutes

Serve

Gear

Cutting board
Fillet knife
Digital meat sample
Lake
Wood pellets

Ingredients

10 pounds gain chest
Store bought barbecue seasoning

Instructions

Turn on the pellet grill at 107°C(225°F).
Place the breast on a cutting board, fat-side up. Using a steak knife, cut through the layer of fat, leaving about ¼ inch of fat. Trim off excess fat along the breast surface. Remove the silvery skin from the underside of the meat.
Rinse the brisket and pat dry with paper towels.
Apply a dry scrub to the chest. Apply generously and work into any cracks or folds in the meat.
Once the pellet grill is on, place the brisket on the pellet grill grates. Insert the digital flesh probe into the thickest part of the breast.
Smoke at 107°C(225°F) until internal chest temperature reaches 71°C(160°F), for approximately 8 hours
Wrap the breast carefully in aluminum foil. Wrap well(double wrap if needed)
Place the breast back on the pellet grill grates and reinsert the meat sample. Continue cooking at 107°C(225°F) until the internal temperature reaches 87°C(190°F), about 2 hours.
Remove packaging from smoker. Place on the hot plate and let rest for 20-30 minutes.
Slide sick. Slice the brisket against the grain into ¼ inch thick slices.
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