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.
Servings: 20 servings
Calories: 408kcal
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!
Video
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
