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.
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Pair this brisket with my Smoked Corn on the Cob in Foil — a no-fuss, smoky side dish perfect for any BBQ.
Looking for another easy pellet smoker recipe? Try my Smoked Meatloaf next — packed with flavor and super easy.
Jump to:
- Why You'll Love This Smoked Brisket Recipe
- Key Ingredients
- How To Smoke Brisket on a Pellet Grill
- Smoking Times for Brisket
- Pellet Grill Brisket Tips
- Common Mistakes to Avoid
- Variations + Substitutions
- Meal Prep + Storage
- Recipe FAQs
- Serve With
- More Smoked Beef Recipes
- Printable Recipe
- About Jeri Walker
- Comments
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.
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.
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.
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.
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!
Rest + Slice
Let the brisket rest, still covered, for at least 1 hour. Slice against the grain for tender, juicy slices. Enjoy!
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, tacos, 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.
Recipe FAQs
For this recipe, we're keeping the fat cap on to retain moisture and flavor.
Yes, you can season the brisket and let it sit in the fridge overnight.
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).
Serve With
- Smoked Mac and Cheese — creamy and smoky, perfect with brisket.
- Traeger Smoked Corn on the Cob — easy side dish.
- Creamy Coleslaw — cool and tangy, perfect to balance rich brisket.
- Smoked Baked Potatoes — hearty and easy!
- Creamy Cucumber Salad - ready in 5 minutes.
- Smoked Baked Beans or Oven Baked Beans - my favorite side!
Printable Recipe
How to Smoke a Brisket on a Pellet Grill
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
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri is the founder of Winding Creek Ranch and a longtime pellet grill enthusiast. She has developed more than 115 smoker and BBQ recipes, all tested and perfected in her own backyard on Traeger, Pit Boss, and Masterbuilt grills. Her goal is to share reliable, delicious smoker recipes that are easy enough for everyone, from beginners to backyard pros. Jeri also writes professionally about food and grilling for MSN. Learn more about Jeri's grilling experience here.
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