Description
This Smoked Pellet Grill Brisket recipe delivers a tender, flavorful beef brisket with a perfect smoky crust using a low-and-slow smoking method on a pellet grill. The brisket is seasoned with yellow mustard and a robust beef rub, smoked to juicy perfection, then rested to lock in all the delicious flavors. Ideal for BBQ lovers seeking authentic Texas-style brisket at home.
Ingredients
Scale
Brisket and Seasoning
- 1 whole beef brisket (10–12 pounds)
- ¼ cup yellow mustard
- ½ cup beef rub or brisket seasoning
For Spritzing
- ½ cup beef broth or apple juice
Optional
- Butcher paper or foil for wrapping
Instructions
- Trim the Brisket: Remove excess fat from the brisket, leaving about a ¼ inch thick fat cap to keep the meat moist during smoking.
- Apply Mustard and Rub: Coat the entire brisket with yellow mustard to help the seasoning adhere, then generously apply the beef rub all over the meat. Allow the brisket to rest at room temperature while you preheat your smoker.
- Preheat the Pellet Grill: Heat your pellet grill to 225°F, preparing for low and slow smoking.
- Smoke the Brisket: Place the brisket fat-side up directly on the grill grates and close the lid. Smoke for 6–8 hours, spritzing the meat every hour with beef broth or apple juice to maintain moisture.
- Wrap the Brisket: When the internal temperature hits about 165°F, wrap the brisket tightly in butcher paper or foil to retain moisture and return it to the smoker.
- Continue Smoking: Smoke the wrapped brisket until it reaches an internal temperature of 200–205°F and is tender to the touch when probed.
- Rest the Brisket: Remove the brisket from the grill and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour before slicing against the grain to ensure juicy, tender servings.
Notes
- Use a wireless meat thermometer to monitor internal temperature without opening the smoker and losing heat.
- Wrapping the brisket in butcher paper allows more smoke flavor to penetrate compared to foil.
- Resting the brisket is essential for juicy slices as it lets the juices redistribute throughout the meat.
- Ideal wood pellets for smoking include oak, hickory, or mesquite for a traditional BBQ flavor.
