Pellet Grill Brisket

Rating

4.9 stars ( reviews)

Keywords

smoked brisket, brisket Traeger, brisket pellet, brisket pellet grill, how to smoke brisket on pellet grill, pellet grill brisket, bbq brisket, pellet smoker brisket, simple brisket recipe

Ingredients

• 1 whole packer brisket (16lbs)
• 1/4 cup Killer Hogs Hot Rub
• 1/8 cup Killer Hogs TX Brisket

Reviews

• Ding on 2020-06-29 (5 stars):
  I haven't done this recipe yet but at that low of heat depending on your hopper size it should be fine cooking over night, it takes me about two cups of pellets for every hr I'm cooking...
• Skip Pickens on 2020-05-22 (5 stars):
  Malcolm, you do not know the effect you had on this old worn out Marine. I retired after thirty two yeas service, thought this going to be the high part of my life.....wrong. I was totally lost, not knowing what to do or anything else, I was getting to the point of what the heck,I am just flat out worthless. I did not care if tomorrow came or not. Then I started watching your videos on you tube, why, I could not tell you, the more I watched the more interest came about. Being retired military I can not afford a good grill, I am limited on cuts of meat I can buy but Malcolm your videos gave me some thing to look at and wonder if i could BBQ like that, you put meaning back where it used to be. I look forward to new videos. Thank you for giving me some thing to fill the hole I was in.......!
• Jim on 2021-07-07 (5 stars):
  You sir are nothing but class!
• Joshua Wallace on 2021-08-27 (5 stars):
  Hey Malcolm, When you’re resting the brisket after trim/seasoning before putting it on the grill are you keeping it at room temp or back in the fridge?
• Clint Akin on 2021-01-30 (5 stars):
  I've also found by trend analysis using my basic Traeger and the Thermoworks Smoke X monitoring system that your local ambient temperatures REALLY play into the cook times! Ie. a brisket, ribs, etc done during the summer here in Tampa, FL. cooks a hell of a lot faster at the same set "temp" then my turkey breasts did in the winter months around Nov/Dec. Summer time ambient temps around 95 degrees on the patio vs. 65 degrees during the holiday cook sessions. I noticed significant cook time variations based on the season/temps. Your cook temp is only half the equation! My advise is to get a good temp monitoring system which saves your cooks. You can then adjust timing and temps for the season and ambient temp differentials. Cheers!
• Brian on 2020-06-05 (5 stars):
  Hi just wandering, every time I cook brisket it always comes out really stringy, and I was just wandering if their is anything that I'm doing wrong. Thanks Brian
• Mike Sr. on 2020-08-18 (5 stars):
  May have been sliced with the grain of the meat, instead of against it?
• Chip on 2020-06-17 (5 stars):
  Malcom, I’ve used a lot of your recipes and none disappoint, I appreciate the easy to follow videos and the recipes ! I am having an issue with consistency on brisket I hope you can help me with...I have cooked 7-8 full briskets on my Traeger pellet grill and have followed time and temp recommendations and most have been perfect. I have had 2 instances where the Flat was good but Point has been tough and unedible. Wondering if I’m doing something wrong or just got a bad brisket, thx
• Ryan on 2020-07-05 (5 stars):
  Awesome pellet grill brisket. My Traeger does not have a 195 degree setting, so I did about 9 hrs on smoke at 180 degrees. Had like a half inch smoke ring. Happy Independence Day!
• Alan on 2020-07-06 (5 stars):
  Tried this brisket for the first time over the weekend on our Yoder 480 and it turned out phenomenal. Used pecan pellets and had an incredible smoke ring although I was cooking a 12 pound brisket it did take me around 18 hours to achieve 200 internal temperature but I believe that was due to the stall I encountered
• Jay Merz on 2020-07-18 (5 stars):
  Your recipe and instructions were excellent. The amount of detail was great. I just made my first brisket today. It came out perfect, smoky, tender with nice bark. I used a pellet smoker to cook the 16 lb brisket with salt/pepper and crusting rub. The butcher paper that I ordered didn't arrive in time, so I used parchment paper which worked great. I followed your timing with slow smoke over night followed by wrapping and finishing plus long rest. Thanks. I will be making brisket again.
• Chuck on 2020-07-24 (5 stars):
  I use a basic S&P rub on mine, let it sit for 1 hour before placing in fat cap up in my pitboss copperhead on the rack above a pan of water under in the drip tray. Set the smoker to "smoke" setting for 1 hour them spritz with apple juice before bumping temp to 225°. Continue to spritz every hour until internal temp reaches 165 (usually around 4 to 6 hours...your results may vary... I usually cook 60 to 100 lbs per time). Once at 165° I wrap in peach butcher paper as above until internal temp of 203° is achieved at which time I pull from heat and wrap the brisket and paper in aluminum foil then wrap the foil wrapped meat in an old towel and place in cooler for up to 6 hours to rest. Super tender every time.
• Mark Knezevich on 2020-07-26 (5 stars):
  Followed Malcom’s directions using my Camp Chef pellet grill with Traeger Oak pellets. 12 lb brisket; ran it for 8 hours @ 200F from 23:30 to 07:30. Sprayed it down with some water once at 3:30. Wrapped it up and took it to an IT of 201F by 13:15. After a 3 hour rest in the cooler, I unwrapped, sliced, and got rewarded with absolute perfection. Bark was perfectly set and the smoke flavour was very pronounced. Flat stood up to slicing and pulled apart beautifully with little resistance. Point was to die for. Budget yourself 1.25 hours per pound and do not rush it or crank the heat. Give yourself lots of time and take it up to at least an IT of 200. This recipe is a winner 5/5
• Rich on 2020-08-07 (5 stars):
  Definitely a 5 star brisket, thanks!
• Mark on 2020-08-09 (5 stars):
  Hi Malcolm, Most of the time I only cook for myself and my wife. I cut my brisket in 3-4 lbs portions. Is this a bad thing to do? I know the cook times are really cut in have. Do I still go to 150, then probe it and finish it at 195 for a smaller cut? I
• Blair Hess on 2020-08-26 (5 stars):
  I adjusted the times for a smaller brisket but generally followed your lead. Got a killer crust, gorgeous smoke ring, and the pull was perfect. Thanks for the solid instructions!
• Charlie Williams on 2020-11-09 (5 stars):
  Hey Malcolm!! This recipe looks amazing! I followed it word for word last time and rested for 4 hours. When I went to slice it the texture was more like pot roast than brisket. Could I have overcooked it? Or did resting in the cooler continue to cook the brisket? I pulled it at 202.
• Travis Wilson on 2020-09-20 (5 stars):
  Didn’t work for me, and I’m not sure what went wrong. Point was falling apart inside the paper, like pulled beef swimming in fat; the flat was like a well done steak. We had about four slices in the middle that were edible. Temps rock solid (rectec probe and thermapen); 7 hours to 165; wrapped in paper, and took another 6 hours to get to 200. Never felt the ‘probe tender’, it was just leather from about 180 on. Any ideas?
• Sam on 2020-09-24 (5 stars):
  Amazing brotha! Keep up the videos and good work You're a legend my friend
• John on 2020-09-28 (5 stars):
  You are the man Malcom! This recipe made for an amazing brisket. Smoked up an 18+lb beauty this weekend on my Timberline, and it turned out fabulous. Came in just over the 15 hour mark, which surprised me a bit with the extra weight. So moist and delicious. Good thing... because we are gonna be working through it for a few more days of leftovers! Thanks!
• Kylie on 2020-10-04 (4 stars):
  Hi from Australia. After a failure with a brisket on a Weber I found your videos on pellet grills and went and bought a Pit Boss smoker. Last night I put down a 15lb brisket from Costco using this recipe. 16hrs later and after a 4hr rest in a towel I was rewarded with the best smoke ring and softest brisket I have ever made (including in the oven). Thank you for your easy to understand recipes and videos which have helped this smoker beginner tremendously.
• Robert Anderson on 2020-10-06 (5 stars):
  I made my first brisket the other day following this recipe and it was awesome!! Thanks for the detailed video. I can’t wait to make this again.
• Elliot on 2020-10-18 (5 stars):
  This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than makiwith temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you
• Elliot on 2020-10-18 (5 stars):
  This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than making some slight adjustments with temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you
• Dan on 2020-12-06 (5 stars):
  Awesome. I’ve tried multiple recipes and this one is it. I do occasionally inject beef broth and spices
• John Roberts on 2020-12-20 (5 stars):
  I loved it. I am going to make this recipe tomorrow. Thank You a lot. Are you going to share more recipes in near future? If "YES" then I am going to bookmark your website right now.
• Danny on 2021-01-12 (5 stars):
  Malcolm great video. I liked the way you explained everything in layman's terms. The fat stuck to the paper, and the bark on top was a little stringy. I pulled it at 150 and wrapped in paper and took it to 200. 2 hours in the cooler. Too long?
• Brad Mann on 2021-01-16 (5 stars):
  We’ve used this recipe several times now and it’s pure gold! Everyone is amazed how a brisket can be this good, including myself as I didn’t like beef briskets until now!
• G on 2021-02-06 (5 stars):
  If pulling brisket off and say going to rest it for 4-5 hrs prior to event would you suggest removing butcher paper and wrapping in foil before cooler of letting it ride in same butcher paper for that long in cooler?
• Terry DeFreese on 2021-03-05 (5 stars):
  This is a simple but long cook. The meat turned out soooo juicy. It just melted in my mouth with minimal work to chew it. Absolutely Marvelous! Thanks!
• Vic on 2021-03-18 (3 stars):
  Fat side down? NEVER!!! The fat goes on top so it can baste the meat.
• Nicholas on 2021-03-28 (5 stars):
  Soooooooo god I love this brisket
• Ed Peters on 2021-05-31 (5 stars):
  Flavor was great but dry trying to figure out where I messed up? 9.7lb did 195 for just under 5 hours and was at 152 degrees. Cooked 4 hours more and thickest part of point at 202. Rested in cooler for 3 hours. Just trying to determine what I did wrong for next time l
• Ricky on 2021-06-26 (5 stars):
  Everyone thinks I’m awesome with the pellet grill, but I definitely watch your videos before smoking!
• Brad Brown on 2021-06-27 (5 stars):
  It was awesome. Used Costco Prime Brisket.
• Rich Grooms on 2021-07-04 (5 stars):
  I marinated mine with Kosmos and followed Malcolm's instructions. Best Brisket I've ever made. Although it takes much longer, We prefer this style Brisket over the Mixon Hot and Fast style
• Dave Dabrowski on 2021-08-08 (5 stars):
  Excellent Brisket Recipe. Turned out very nice.
• Dave Dabrowski on 2021-08-08 (5 stars):
  Excellent Recipe. Lots of good complements. Thanks.
• Randall Heath on 2021-08-15 (5 stars):
  Thanks, Malcom! This is only my second brisket, but I followed your recipe to the letter and it turned out awesome! Even got rave reviews from my son who is somewhat of a barbecue snob. The only thing I noticed was when I increased the temperature after wrapping to 250 I got a temperature spike to over 300, but that’s the smoker- it’s kind of small- a Louisiana sl700 from Costco, so I backed off and raised the temp gradually. Total cook time on a 19 lb prime brisket trimmed to 13 lbs was 15 hrs (8 over night, 7 wrapped) with a 3 hour rest. Perfect! Thanks so much!
• Joe on 2021-09-01 (5 stars):
  I have tried about ten of your recipes throughout your site. Going back to the basics for opening weekend of college football. Brisket and lobster Mac. Do you ever use a binder with your briskets?
• Bradley M James on 2021-09-03 (5 stars):
  Absolutely delicious! We live at a higher elevation so it takes a little longer, but spot on!
• John Cahill on 2021-09-05 (5 stars):
  Thank you for your fantastic recipe! I did my first brisket yesterday (into today) on my Recteq 700 using your method. It was a HUGE hit at my son's birthday party. Your videos are very helpful and I look forward to more cooks using your recipes. Your rubs are excellent as well! Thanks again!
• Greg Shockley on 2021-09-11 (5 stars):
  Great information Malcom. I’ve enjoyed all your videos. I have only been smoking meat for a year, all on a $500 pellet smoker. My friends and family think I am an artist but all I do is follow your directions word for word. Keep up the great work.
• Vince on 2021-12-24 (5 stars):
  So far so good long cook. I usually do a quicker smoke but since it was Xmas dinner why not. This looks like it's going to be real tender.
• Mike king on 2022-03-09 (5 stars):
  MR - thanx for the brisket insights. Been experimenting with my pellet grill and just wasn’t satisfied. I had decided to try the fat side down on my pellet grill before I saw your post and you confirmed my decision. Unquestionably for me, this is the answer since the heat source is so close, directly below the meat. I had not done the overnight cook, but like that very much. Did the wrap with butcher paper at 155 degrees. Took about 12 .5 hours for a 12 lb. Brisket before trimming. However, what I was disappointed in was the resting inside the dry cooler. I left my meat in there for about 2.5 hours. When I opened it up there was so much condensation the paper was engulfed and swimming in moisture, juices and oil, along with an accumulation of juices in the bottom of the cooler. The meat was wet and consequently the bark was, too. I feel like I did something wrong. Your thoughts.