Description
This Smoked Pellet Grill Brisket recipe delivers tender, flavorful beef with a beautiful smoky crust. Perfectly seasoned with a blend of smoked paprika, brown sugar, and spices, then slow-smoked over hickory or mesquite wood pellets at a low temperature, this brisket is ideal for barbecue lovers seeking a classic smoked meat experience.
Ingredients
Scale
Brisket and Rub
- 4 lbs brisket (well-marbled)
- 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 beef broth (homemade or store-bought)
- 1 cup wood pellets (hickory or mesquite recommended)
Instructions
- Trim and Prepare Brisket: Trim excess fat from the brisket, leaving about ¼ inch of fat to maintain moisture during cooking. Rinse the brisket under cold water and pat it dry with paper towels to ready it for seasoning.
- Make the Spice Rub: In a bowl, combine smoked paprika, brown sugar, garlic powder, freshly cracked black pepper, and kosher salt. Mix well to create a balanced, flavorful rub.
- Apply the Rub: Generously coat the brisket all over with the spice mixture. Allow the seasoned brisket to rest at room temperature for better absorption of flavors before smoking.
- Preheat Pellet Grill: Preheat your pellet grill to a steady 225°F (107°C). Fill the hopper with your choice of wood pellets, preferably hickory or mesquite, to impart a rich smoky flavor.
- Smoke the Brisket: Place the brisket fat side up on the grill grates once the grill reaches the target temperature. Smoke for approximately 8 to 10 hours, maintaining consistent heat. Regularly check the internal temperature; the brisket is done when it reaches 195°F (90°C) for optimal tenderness.
Notes
- Keep the brisket fat side up to allow rendered fat to baste the meat during smoking, ensuring juiciness.
- Use a reliable meat thermometer to monitor internal temperature accurately.
- Rest the brisket for at least 30 minutes after removing from the grill to redistribute juices before slicing.
- Choose wood pellets like hickory or mesquite for classic smoky flavor profiles.
- Trimming too much fat can dry out the meat—retain about ¼ inch for best results.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
