Description

This Smoked Pellet Grill Brisket recipe delivers tender, flavorful beef with a perfectly balanced smoky crust. Using a homemade spice rub and slow smoking over wood pellets like hickory or mesquite, this brisket is juicy inside with a rich smoky aroma. Ideal for gatherings, this recipe guides you through trimming, seasoning, and smoking the brisket low and slow for the ultimate smoky BBQ experience.

Ingredients

Scale

Brisket

4 lbs brisket (well-marbled)

Spice Rub

2 tbsp smoked paprika
2 tbsp brown sugar
1 tsp garlic powder
1 tsp black pepper (freshly cracked)
2 tsp kosher salt

Additional

1 cup beef broth (homemade or store-bought)
1 cup wood pellets (hickory or mesquite recommended)

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Instructions

Trim and Prepare Brisket: Trim excess fat from the brisket, leaving about ¼ inch to maintain moisture. Rinse the meat under cold water and pat it dry thoroughly with paper towels.
Mix Spice Rub: In a bowl, combine smoked paprika, brown sugar, garlic powder, freshly cracked black pepper, and kosher salt, blending evenly to create the perfect spice rub.
Apply Spice Rub: Generously coat the entire brisket with the prepared spice rub, ensuring all sides are covered. Let the brisket rest at room temperature to absorb the flavors.
Preheat Pellet Grill: Preheat your pellet grill to 225°F (107°C). Load the hopper with your choice of wood pellets, preferably hickory or mesquite for strong smoky flavor.
Smoke the Brisket: Place the brisket on the grill grates with the fat side facing up. Smoke the brisket slowly for approximately 8-10 hours, maintaining steady temperature and smoke flow.
Check for Doneness: Use a meat thermometer to check the internal temperature. Aim for 195°F (90°C) to ensure the brisket is tender and ready to slice.

Notes

Leaving about ¼ inch of fat preserves moisture and adds flavor during smoking.
Using fresh cracked black pepper enhances the rub’s aroma and taste.
Resting the brisket at room temperature before smoking helps the meat cook evenly.
Maintaining a consistent grill temperature is key for tender, juicy brisket.
Let the smoked brisket rest for 30 minutes before slicing to retain juices.