Smoked Pellet Grill Brisket (Texas Style) Recipe
Let's make your summer cookouts extra delicious with this smoked pellet grill brisket! After cooking low and slow, this Texas-style smoked brisket comes out melt-in-your mouth tender, and smoking a beef brisket is surprisingly simple, even if this is your first brisket.
How to Make the Best Smoked Pellet Grill Brisket (Texas Style)
This Texas-style smoked brisket is the ultimate low-and-slow barbecue experience that will have your guests talking about your summer cookout for months to come. Using a pellet grill makes this traditionally complex smoking process surprisingly accessible, even for beginners. The result is meat so tender and flavorful that it rivals any Texas barbecue joint.
The secret to this recipe lies in the meticulous trimming, the simple but flavorful salt and pepper rub, and most importantly, the proper resting period. Many home cooks underestimate the resting phase, but those two to six hours are what transform an overcooked brisket into a juicy masterpiece. The low and slow smoking process at 225 degrees allows the fat to render while keeping the meat incredibly moist.
With 16 servings from a single brisket, this is the perfect recipe for feeding a crowd. Whether you’re hosting a Fourth of July celebration, a backyard wedding, or simply want to impress your neighbors with your smoking skills, this smoked pellet grill brisket delivers authentic Texas barbecue flavor that’ll make you a legend at every cookout.
Smoked Pellet Grill Brisket (Texas Style)
Let's make your summer cookouts extra delicious with this smoked pellet grill brisket! After cooking low and slow, this Texas-style smoked brisket comes out melt-in-your mouth tender, and smoking a beef brisket is surprisingly simple, even if this is your first brisket.
Ingredients
Dry Rub
Main
Instructions
Preparation
- Remove the brisket from the refrigerator and immediately start trimming. Cut the fat cap so that it's ¼-inch thick and trim any gray edges.
- Flip the brisket over and trim any excessive fat patches and silver skin. Locate the hard fat mass near the point cut and remove it, leaving the meat underneath the fat intact.
- Stir together the salt and pepper. Sprinkle all over the surface of the meat and fat cap, including the sides.
- If possible, do this 24 hours before smoking, wrap the seasoned brisket in plastic wrap and refrigerate it to dry brine for even more flavorful, juicy meat.
- Before smoking, let the brisket sit at room temperature for an hour.
Smoking
- Prepare the smoker and set it to 225 degrees. Add a water pan in the smoker (and keep it filled while cooking).
- Place the brisket fat-side up directly on the grates with the point cut closest to the heat source. Insert a leave-in thermometer in the thickest part of the flat cut.
- Close the smoker and smoke until the internal temperature reaches about 160-165 degrees, about four to six hours. This is about when the temperature will stall for several hours.
- Remove the brisket and wrap it like a present so that it's nice and sealed in peach butcher paper to help the brisket get out of the stall and remain moist.
- Place the brisket back on the smoker with the leave-in thermometer and cook until it reaches an internal temperature of 200-205 degrees with 203 degrees being the sweet spot.
Resting & Serving
- Remove the brisket from the smoker and keep it in the butcher paper. Let the brisket rest at room temperature for at least an hour, but it's much better if you can rest it for two hours or more in a cooler.
- For resting in a cooler, boil water in a tea kettle, pour it into a large bowl and place the bowl in a cooler with the lid closed to create a warm environment when the brisket is about 195 degrees F.
- Double wrap the brisket in two towels, remove the bowl of hot water and place the brisket in the cooler for up to six hours.
- Slice the brisket across the grain, keeping in mind that the different cuts will have grains running in different directions.
- If desired, serve with smoked baked beans.
Notes
- Do not skip the resting step. Skipping this step will result in a dry brisket.