Cooking a juicy and tender brisket is no small feat – it requires patience, skill, and the right equipment. Whether you’re an amateur or professional pit master, learning how to smoke a brisket on a pellet grill can provide you with delicious results that will keep your guests coming back for more. In this blog post, we’ll share our tried-and-tested tips on achieving perfectly cooked and wonderfully flavorful smoked brisket from start to finish. From proper preparation techniques to the temperature settings essential for a great final product, follow along for everything you need to know about smoking up mouth-watering brisket!
What is Brisket?
Brisket is a beef cut that comes from the lower breast section of cattle, specifically under the first five ribs. The meat can be cut into two parts: the “flat” and the “point.”
The “point” has more fat marbling than the “flat” and comes from the same area. However, the “flat” portion of the brisket has a rough surface that reflects heat during cooking, which can cause the meat to toughen if cooked at high heat for too long.
To achieve optimal tenderness, this cut of beef requires slow, moist-heat cookery, followed by periods of lower, dry heat.
When To Brine Brisket?
Brisket is a prized, albeit expensive, cut of meat that requires some care and attention to get it just right. To make the most of your brisket, consider brining it overnight in saltwater before smoking. This process maintains the meat’s moisture and results in a melt-in-your-mouth tender brisket after hours on the smoker.
While you can skip the brining step, keep in mind that plain-tasting brisket without extra flavors can be underwhelming. By brining, you add extra flavors and moisture that help break down the fibers during the lengthy cook process.
Patience is key when smoking brisket. Rushing the process can lead to tough and chewy meat. Allow plenty of time for the smoke to permeate, the fibers to break down, and the fats to render out.
For optimal results, add your brisket to a pellet grill. The marbling of the meat is beneficial in keeping it moist during smoking. Keep the temperature low, around 225F-240F, and resist the urge to go any higher.
To ensure maximum flavor and moisture retention, brine your brisket for 1-2 hours per pound of meat before smoking or grilling. For the most flavorful and juicy results, allow your brisket to sit overnight in the brine.
Take your brisket to the next level with these simple tips and tricks.
Smoked Brisket on Pellet Grill:
Smoking beef brisket may seem complicated at first, but once you have the basics down, it’s actually a simple recipe. However, there are many variables and approaches involved in smoking meat well. We want to simplify the process and ensure your first time smoking brisket is a success. Briskets are sizable cuts of meat that require ample time to cook sufficiently, especially when using indirect heat from wood or charcoal. Therefore, be patient and follow our step-by-step guide to smoke your first (and hopefully not last) brisket!
Essentials to Smoke a Brisket:
- A pellet grill and you can read the reviews of the best pellet grill to buy one.
- Aluminum foil, spray bottle, oil, seasoning, and hardwood pellets.
- A cutting board and a carving knife to slice Brisket after it’s smoked.
- Smoker thermometer (not necessary but good for Brisket consistency).
Pellet Grill Brisket Recipe:
Looking for a delicious and easy Brisket recipe that makes use of your pellet grill? Look no further! Our recipe not only yields a perfectly tender and juicy Brisket, but it also saves you time by using innovative pellet grill technology that cuts down on cooking time.
What is Brisket? It’s a cut of meat from the lower chest of beef or veal, known for its rich flavor and tough texture. But with our recipe and cooking method, you’ll be able to transform this tough cut into a melt-in-your-mouth delight that your family and friends won’t be able to resist.
Our recipe includes the perfect mix of spices and hickory pellets to give your Brisket a smoky flavor that will have your taste buds singing. Plus, we provide tips on how to choose the best Brisket and sauces to accompany it.
Say goodbye to long hours slaving over a hot stove and hello to a perfectly cooked, easy-to-make Pellet Grill Brisket that’s sure to impress. Give our recipe a try and see for yourself!
- 2 to 2 1/2 lbs Fresh Brisket (This is not corned beef Brisket!)
- 1 tablespoon Cracked black pepper.
- 2 teaspoons Coarse salt.
- 1 teaspoon Onion powder.
- 1 teaspoon Garlic powder.
Using the Brisket recipe, it is important to clean the Brisket.
First, the Brisket needs to be rinsed thoroughly. The Brisket can then be placed in a shallow dish with cold water, covered, and refrigerated for at least 1 hour or overnight. This way, any blood remaining after slaughtering Briskets can be removed along with other impurities, including bile that comes out of Briskets when they are chilled.
It helps to cut through into the Brisket meat every now and then so all of these things can come out better during soaking.
Take Brisket out of the refrigerator about an hour before cooking so that it can come closer to room temperature, pat dry, cut off excess fat (this will help keep Briskets moist during grilling), rub Briskets with salt mixture generously, then let them sit at room temperature while you are preheating your grill according to Brisket recipe.
Preheat Pellet Grill:
Preheat grill using the pellet grill manufacturer’s instructions for how to heat your specific grill – you want a low steady temp of about 275 degrees Fahrenheit. If it is too hot, moisture will escape, and the Brisket won’t cook properly. Also, the temp climbs as pellets burn down, so stay aware of Briskets’ temperatures and smoking time.
It’s often said that you need to give the brisket a rest after it has cooked for a while, but there are no hard rules on how long this should be. The general consensus is somewhere between 30 – 60 minutes per pound of meat at 250 degrees Fahrenheit with an internal temperature range from 190F – 205 F when done cooking properly!
- 10 pounds brisket: 6 to 9 hours of smoking time.
- 15 pounds brisket: 10 to 12 hours of smoking time.
- 20 poundsbrisket: 12 to 16 hours of smoking time.
How to smoke a brisket on a pellet grill?
- Preheat the pellet grill to 225F degrees with the lid closed for 15 minutes. This will ensure that your BBQ is at its most efficient and flavorful, so don’t miss this step!
- Place the fat side of your brisket down so that it is facing up.
- To get the best results, make sure to cook your brisket grill for around six hours or until it reaches 160F degrees.
- As the temperature approaches 160F degrees, moisture begins to seep out of the meat.
- Now use The TEXAS CRUTCH method – shortened recovery time & reduced turning radius-to make life easier!
- Remove the brisket from the grill and wrap it in a double layer of aluminum foil after applying apple juice or other liquids to create an even more deliciously juicy result.
- The foil wrapping is a great way to lock in all the juices while still allowing for an even cooking process. So the next time you’re making brisket, make sure that your meat has been wrapped before putting it into the oven so as not to dry out!
- Next, you need to put the foil-covered brisket back on top and smoke it for another three or four hours until its internal temperature reaches 200 degrees.
- The brisket needs to rest for at least one hour in order to let the juices settle before you cut into it.
- It’s important to slice the brisket against the grain into ¼ inches pieces.
- You can then place the leftover brisket in a pan and heat it up to 140F degrees, covered with aluminum foil.
Tips for smoking brisket on a pellet grill
- Use more pellets. This utilizes the “More Wood = More Smoke” rule and will allow you to maintain a higher temperature in the smoker and thus cook your briskets faster. Briskets should be smoked between 225 and 240 degrees Fahrenheit (use a thermometer to monitor this).
- Open the lid as little as possible. Brisket is one of those meats you want to mop or spritz frequently. This keeps the meat moist, so opening the lid too often will dry out your brisket.
- Keep your pellet grill at least half-full with pellets at all times. The Brinkmann transmitter sends about 30 minutes of smoke, then shuts off for 20 minutes before cycling on again. So if you have an empty hopper, you are not smoking your meat, no matter how hot it is.
- Briskets are not done until 165 degrees Fahrenheit. This is the point when all of the fat has rendered out and made a delicious beef elixir to keep your brisket moist during smoking. Briskets are typically smoked between 200-250 degrees Fahrenheit, so you are cooking too fast if you are hitting higher temperatures.
- Briskets are best smoked at night or early morning hours. If you have time, this allows for longer cook times without burning through your pellets or charcoal.
- Keep your smoker clean with a wet towel. You don’t want any buildup of ash on the inside of your smoker because it will affect the quality of your smoke and the flavor of your meat.
- If you do not have enough time to season Briskets, use injections on them such as beef broth or some apple juice and Brisket seasoning.
- If Briskets appear to be drying out too much during smoking, wrap Briskets in aluminum foil or place them back in the Brisket pan with thyme sprigs, onions slices, celery slices, carrots chunks until done.
- For Briskets to be tender, don’t touch them too much!
Resting, Slicing, Serving, and Storing Your Smoked Brisket
Resting the brisket is an important step to ensure that the meat is tender and juicy. Allow the brisket to rest for at least 15 minutes before slicing. This allows all of the juices to settle back into the meat, allowing for maximum flavor and texture.
Slicing a smoked brisket correctly is key for optimal enjoyment. Cut across the grain of the meat, making slices no thicker than 1/4 inch. This will create thin slices that are tender and flavorful when served. You can also opt to cube your smoked brisket in order to use it in dishes such as burritos or tacos.
Serving your smoked brisket is best completed shortly after slicing or cubing it, as this helps keep it warm and flavorful. It can be served on its own with sides such as coleslaw or potato salad, or added to sandwiches or salads for a delicious meal.
Storing your smoked brisket properly is essential for keeping it safe and flavorful to consume later on. After cooling down, wrap any remaining pieces tightly in plastic wrap and store them in an airtight container in the refrigerator up to 4 days. If you would like to store it longer, slice or cube the meat and freeze it – stored this way, it will last up to 3 months.
Maintain Temperature and Smoke Output throughout Cooking Process
Maintaining a consistent temperature and smoke output throughout the cooking process is essential for achieving optimal results. To maintain an even temperature, it is important to keep the pellet grill’s hopper filled with pellets, as this will help regulate the smoking temperature. Additionally, adjusting the air intake and exhaust vents on the grill can help you achieve a steady temperature.
When it comes to smoke output, using hardwoods such as oak or hickory will provide a flavorful smoke that pairs well with brisket. To control the intensity of the smoke, adjust both the air intake and fan speed. Finally, adding wood chunks rather than pellets can also increase smoke production if desired.
Conclusion: How To Smoke A Brisket On A Pellet Grill
There is no greater feeling than smoking a delicious and juicy brisket on a pellet grill. Achieving the perfect smoky flavor with the help of wood chips, along with keeping the temperature just right takes dedication and hard work. But with quality ingredients, a willing spirit and patience, you are well on your way to serving up a mouth-watering masterpiece. You will soon be able to master the art of cooking on a pellet grill like a pro, your friends and family will be in awe of your newfound skills.
Don’t forget: keep an eye on that temperature! If you follow these steps its nearly guaranteed you’ll end up enjoying some of the best barbecue slow smoked brisket you’ve ever tasted!