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Pellet Grill Smoked Brisket

5 from 1 vote
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Learn how to smoke brisket on a pellet grill with this easy, foolproof method! Juicy, tender, and full of smoky flavor, this pellet grill brisket recipe is beginner-friendly and packed with tips for perfect results. Finish on the smoker or move to the oven; either way, you'll get incredible brisket that's perfect for BBQ nights, family gatherings, or meal prep.

The juicy brisket cut into thin slices on a wooden cutting board.
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Looking for more smoked brisket recipes? Check out my Hot and Fast Brisket in the Smoker and Electric Smoker Beef Brisket next!

Pair this brisket with my Smoked Corn on the Cob in Foil or Smoked Mashed Potatoes for a hearty BBQ dinner.

Looking for another easy pellet smoker recipe? Try my Smoked Chicken Tacos or Smoked Meatloaf next.

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Why You'll Love This Smoked Brisket Recipe

  • Flexible Finish: After smoking, finish on the pellet grill or in the oven depending on your schedule.
  • Incredible Flavor: A simple dry rub and low-and-slow smoking give you a rich bark and deep smoke ring.
  • Great for Gatherings: Feeds a crowd and makes amazing leftovers for sandwiches, tacos, and more.
  • Beginner-Friendly: No complicated trimming or injections needed - simple steps for guaranteed results.
Ingredients for smoked brisket finished in oven on a wooden cutting board.

Key Ingredients

  • Whole Packer Brisket. I used a full brisket (point and flat). I cut it into 3 sections to fit into pans.
  • Simple Brisket Dry Rub. Made with kosher salt, brown sugar, cracked black pepper, dehydrated onions, garlic powder, paprika (or smoked paprika), and cayenne pepper. For more of a Texas-style brisket, use my Homemade Smoked Brisket Rub instead.
  • Moisture for Finishing: Use red wine, apple juice, pineapple juice, or beef broth.

See the printable recipe card below for the full list of ingredients and quantities.

How To Smoke Brisket on a Pellet Grill

Quick Overview

  • Pat brisket dry and apply dry rub generously.
  • Smoke at 225°F on the pellet grill until internal temp hits 150°F (5-7 hours).
  • Transfer to a deeper pan. Add liquid ⅓ to ½ up the sides.
  • Cover with parchment + foil.
  • Finish at 250-260°F until internal temp reaches 205°F.
  • Rest, slice against the grain, and serve.

Step-by-Step Instructions

Pat + Rub

Combine the ingredients for the homemade rub in a small bowl. Dry the brisket well with paper towels. Coat all sides generously with the dry rub, pressing it firmly into the meat. Let it sit at room temperature for about 1 hour while you preheat your smoker.

Pro Tip: Cut the brisket into two or three sections to fit into a baking dish.

The ingredients for the dry rub mixed in a small white bowl with a spoon.
The brisket pieces in a baking pan, covered liberally in dry rub.

Smoke on the Pellet Grill

Preheat your pellet grill to 225°F. Place the brisket fat side up in a deep baking dish or aluminum pan to catch drippings. Place the pans directly on the grill grates. Smoke until the internal temperature hits 150°F (about 5-7 hours).

Pro Tip: The sides of a baking sheet aren't high enough to hold the liquid you will be adding, so use a baking dish or aluminum pan.

The brisket pieces in baking dishes placed on the pellet grill.
The brisket pieces at the end of the smoking time on the pellet smoker.

Add Liquid + Cover

Pour in your liquid of choice until it comes about ⅓ to ½ up the brisket.
Cover with parchment paper first, then tightly with aluminum foil.

A bottle of red wine being poured into the baking dish with the smoked brisket.
The brisket in a baking dish covered tightly with aluminum foil.

Finish Smoking or Move to Oven

Continue cooking at 250-260°F until internal temp reaches 205°F. This can be done on the pellet grill or in the oven - your choice!

The finished brisket in the baking pan, showing a dark bark.
A knife in the brisket touching the bottom of the pan, indicating perfect doneness.

Rest + Slice

Let the brisket rest, still covered, for at least 1 hour. Slice against the grain for tender, juicy slices. Enjoy!

The smoked brisket sliced in thin slices on a cutting board.

Smoking Times for Brisket

  • Smoking: 225°F for 5-7 hours (until internal temp reaches 150°F)
  • Finishing: 250-260°F for 8-14 hours (until internal temp reaches 205°F)

Always cook brisket to internal temperature, not by time!

Pellet Grill Brisket Tips

  • Fat cap up: It bastes the meat while it smokes.
  • Use a meat thermometer: Brisket needs to reach 205°F for that perfect tenderness.
  • Rest before slicing: Critical for juicy brisket.
  • No water pan needed: Fat cap and finishing liquid keep everything moist.

Common Mistakes to Avoid

Skipping the rest: Slicing too soon releases juices.

Undercooking: If brisket feels tough, it's not done - it needs more time!

Wrong slicing: Always slice brisket against the grain for tender bites.

Variations + Substitutions

  • Texas-style: Use a simple rub of salt and pepper only, or my Smoked Brisket Rub.
  • Sweet + Spicy: Add a little brown sugar and cayenne to your rub.
  • Moisture Swap: Use beer, apple cider, or even Dr. Pepper instead of broth or wine.

Meal Prep + Storage

Leftovers:
Store cooled brisket in an airtight container in the fridge for up to 4 days. Use the leftovers in Smoked Brisket Sandwiches, Smoked Brisket Tacos, Smoked Brisket Chili, or Brisket Mac and Cheese.

Freezing:
Slice or shred, then freeze in airtight bags for up to 2 months.

Reheating:
Warm in the oven at 275°F, covered, until heated through. Add a splash of broth if needed to prevent drying out.

The oven finished brisket in the baking pan, showcasing a perfect crust.

Recipe FAQs

Do I need to trim the fat cap?

For this recipe, we're keeping the fat cap on to retain moisture and flavor.

Can I prepare the brisket ahead of time?

Yes, you can season the brisket and let it sit in the fridge overnight.

What's the best wood pellets for brisket?

You can use pretty much anything. I like hickory, oak, pecan, cherry, apple, and mesquite. You can also use Signature blend (Traeger) or Competition blend (Pit Boss).

Slices of smoked brisket on a wooden cutting board.

Serve With

Or check out the ultimate roundup I put together for the Best Side Dishes for Smoked Brisket!

More Smoked Beef Recipes

Printable Recipe

The juicy brisket cut into thin slices on a wooden cutting board.
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5 from 1 vote

How to Smoke a Brisket on a Pellet Grill

Learn how to smoke brisket on a pellet grill with this easy, foolproof method! Juicy, tender, and full of smoky flavor, this pellet grill brisket recipe is beginner-friendly and packed with tips for perfect results.
Prep Time8 minutes
Cook Time15 hours
Total Time15 hours 8 minutes
Course: All Recipes, Main Course
Cuisine: American
Servings: 20 servings
Calories: 408kcal
Author: Jeri Walker

Ingredients

  • 10-14 pound whole packer cut brisket (untrimmed)
  • 1 bottle red wine (or 3 cups apple juice, pineapple juice, or beef broth)

Dry Rub Ingredients

  • ½ cup brown sugar
  • ¼ cup kosher salt
  • 1 teaspoon juniper berries
  • 1 teaspoon black peppercorns cracked
  • 1 teaspoon dehydrated onions
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper

Want a different flavor profile? Try my Homemade Brisket Rub for a bold Texas-style finish!

Instructions

  • Pat + Prep: Pat the brisket dry thoroughly with paper towels. Combine all the dry rub ingredients in a small bowl. Apply the dry rub evenly on the entire brisket, pressing it firmly into the meat. Let it sit at room temperature for about 1 hour to help the seasoning adhere and for more even cooking. If needed, cut the brisket into 2-3 sections to fit into baking pans.
  • Preheat Pellet Grill: Preheat your pellet grill to 225°F. Use wood pellets like oak, hickory, or a competition blend for the best flavor.
  • Smoke: Place the seasoned brisket into baking dishes or disposable aluminum pans. Arrange them directly on the grill grates. Close the lid and smoke for 4-7 hours, until the internal temperature in the thickest part reaches 150°F.
  • Cover: Once the brisket hits 150°F, pour red wine, beef broth, or juice into the bottom of each pan until the liquid comes about ⅓ to ½ up the sides of the brisket. Cover each pan first with a sheet of parchment paper, then seal tightly with aluminum foil to trap in moisture.
  • Finish: Transfer the covered brisket into a 250℉-260°F oven to finish, or place it back on the pellet grill at the same temperature if you prefer to continue cooking it with more smoke flavor. Continue cooking for 8-14 hours, depending on the size and thickness of your brisket, until the internal temperature reaches 205°F. You'll know it's ready when a carving fork or skewer easily slides through the meat without resistance.
  • Rest + Serve: Once the internal temperature reaches 205℉, carefully remove the brisket from the oven or the smoker. Let it rest, still covered, for at least 1 hour after cooking. This lets the juices redistribute. Slice against the grain for maximum tenderness and serve with your favorite sides. Enjoy!

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Notes

Storage: Store leftover brisket in an airtight container in the fridge for up to 4 days.
Freezing: Cool completely, wrap tightly, and freeze brisket slices or chunks for up to 2 months.
Reheating: Reheat brisket covered in the oven at 275°F until warmed through. Add a splash of broth to retain moisture.
Don't Overcook: Pull smaller sections (like the flat) when ready, and let larger sections (like the point) finish cooking.
Pellet Grill Cooking Times May Vary: All pellet grills cook differently depending on model and brisket size. Always use internal temperature as your guide.
Oven Instructions: No pellet grill? After seasoning, place the brisket in a deep baking dish. Bake uncovered at 225°F until the internal temp reaches 150°F. Add liquid, cover with parchment paper and foil, and finish baking at 250°F until brisket reaches 205°F.

Nutrition

Calories: 408kcal | Carbohydrates: 7g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1597mg | Potassium: 817mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 93IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 5mg

The provided nutrition information is automatically calculated. Accuracy is not guaranteed.

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About Jeri Walker

Jeri Walker is a recipe developer, food photographer, and recipe writer. She creates easy, flavor-packed recipes for the smoker, air fryer, and busy home kitchens that are designed to work every time. Her recipes and grilling expertise have been featured on MSN, FoodTalk, The Kitchn, Trivet Recipes, and more. When she’s not testing new recipes, she’s usually behind the camera or planning what to cook next.

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