Description
This Smoked Pellet Grill Brisket recipe delivers tender, flavorful brisket with a perfect smoky crust, using a well-marbled 4-pound brisket and a blend of smoked paprika, brown sugar, and spices. Slow-smoked at 225°F over hickory or mesquite wood pellets for 8-10 hours, this BBQ classic yields juicy, melt-in-your-mouth slices perfect for any gathering.
Ingredients
Scale
Brisket
- 4 lbs brisket (well-marbled)
- 1 cup beef broth (homemade or store-bought)
Spice Rub
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper (freshly cracked)
- 2 tsp kosher salt
Smoking
- 1 cup wood pellets (hickory or mesquite recommended)
Instructions
- Trim and Prepare Brisket: Trim excess fat from the brisket, leaving about ¼ inch to keep the meat moist during smoking. Rinse the brisket under cold water and pat it dry thoroughly with paper towels to ensure the rub adheres well.
- Make the Spice Rub: In a bowl, combine smoked paprika, brown sugar, garlic powder, freshly cracked black pepper, and kosher salt to create a flavorful dry rub for the brisket.
- Apply the Rub: Generously coat the entire brisket with the spice mixture, massaging it into the meat to cover all sides. Allow the brisket to rest at room temperature for enhanced flavor penetration.
- Preheat the Pellet Grill: Set your pellet grill to 225°F (107°C) and load the hopper with your choice of wood pellets, preferably hickory or mesquite for robust smoky flavor.
- Smoke the Brisket: Place the brisket fat side up on the grill grates once the grill is fully preheated. Maintain a consistent temperature and smoke the meat for approximately 8-10 hours, allowing smoke to infuse the brisket fully.
- Check Doneness: Use a meat thermometer to monitor internal temperature. The brisket is done when it reaches about 195°F (90°C), which ensures tender, sliceable meat.
Notes
- Keep the temperature steady at 225°F to allow for slow, even cooking and smoke absorption.
- Let the brisket rest after smoking before slicing to retain juices and improve texture.
- If you don’t have a pellet grill, an offset smoker or charcoal grill with wood chunks can be used with temperature monitoring.
- Wrapping the brisket in butcher paper or foil midway through cooking (Texas Crutch) can speed up cooking and retain moisture but was not used in this recipe.
- Use a good quality meat thermometer for accurate temperature reading to avoid over or undercooking.
