A few days back I shared a recipe on – how to grill steaks on a pit boss pellet grill. The recipe was quite famous and I’m here again with a similar one – how to smoke a brisket on a pellet grill?
I would say this one is also an easy-to-do recipe. There are 5 steps to follow though it may take you a long period of time. In this article, I’m going to clarify everything about this recipe. So, keep on reading.
Step-by-Step Guide to Smoke a Brisket on Pellet Grill
First, I’ll show you the ingredients and then I’ll discuss the process step by step.
- Full packer brisket (11 lbs or as you wish)
- Beef rub: 4 tablespoon
Step 1: Trimming the Brisket
Start by trimming your brisket to remove all hard fat and expose the meat. Now, place the raw brisket on a wooden chopping board.
Here I’m suggesting an easy technique. Trim the fat from the point, leaving about a quarter inch on the flat.
NB: If you’re using a high-quality Wagyu brisket like Snake River Farms, you don’t have to worry about removing too much fat as it has plenty of intramuscular fat to prevent drying out.
Step 2: Seasoning the Brisket
At the next step, thoroughly season your brisket on all sides. To do so, you can use a binder like mustard or olive oil. Apply a generous coat of your preferred beef rub, such as Caribeque Bold Beef rub. However, ensure an even distribution. Allow the seasoned brisket to sit on the counter for 20 minutes before placing it on the smoker.
Step 3: Smoking the Brisket on a Pellet Grill
It’s time to discuss the most important part. Prepare your smoker, such as the Pit Boss Pellet grill, and set it to the smoke setting. Make sure to maintain a temperature between 180-190°F.
If your smoker doesn’t have this specific setting, choose the lowest temperature available. This allows the brisket to absorb the smoky flavor it needs. Any smoked wood can be used for the process.
If your smoker has a second rack, place the brisket on it with a foil pan underneath, fat cap facing down. The pan catches dripping fat, and adding a little water provides extra moisture in the cooking chamber.
After 7-8 hours, check the brisket and spritz it with water for the first time. If the bark (outer crust) is satisfactory and the internal temperature reaches 165°F or higher, wrap the brisket with butcher paper.
After that measure the temperature in the thickest part of the flat. Increase the smoker temperature to 250°F. If the brisket isn’t ready to wrap yet, continue spritzing and raise the smoker temperature to 250°F.
After wrapping the brisket, allow it to cook until the thickest part of the flat reaches a temperature range of 200-203°F.
To monitor the temperature, I suggest using an instant-read thermometer or a temperature probe.
Step 4; Resting the Brisket
When the brisket is done, keep it wrapped in butcher paper and further wrap it in an old towel. Place the wrapped brisket in a cooler and keep the lid closed. This method is known as the faux cambro.
However, let the brisket rest for at least one hour, but two hours is ideal. Resting for up to six hours is also possible if needed.
Alternative Tips: Don’t you have a cooler or cambro? In that case, you can set your oven to the lowest temperature (around 170°F) and leave the brisket until they’re ready to slice. Another alternative is wrapping the brisket with plastic wrap, although this isn’t a popular method.
Step 5: Slicing And Serving the Brisket
This is the final step. To slice the brisket use a quality knife. Cut the flat and point at different angles for the best results. You can also shred some of the points for sandwiches.
For a traditional Texas-style presentation, serve the sliced brisket on a sheet of pink butcher paper along with white bread slices and a side of pickles.
That’s everything about – how to smoke a brisket on a pellet grill? Hopefully, you have no more confusion. Well, this is the time for you to get ready and prepare the item for your loved ones. All the best.
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