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–+ servings
Close-up of a smoked brisket slice held with a gloved hand.

Pellet Smoker Brisket

Making a brisket on a pellet smoker gives you amazing smoke flavor and the comfort of having full temperature control.
1 rating
Recipe by - Jon Klein
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Prep Time 20 minutes
Cook Time 7 hours
Rest Time 2 hours
Course Main Course
Cuisine American
Servings 12 people
Calories 744 kcal

Equipment

Ingredients
 
 

The SPG Rub

  • ½ Cup Kosher Salt
  • ½ Cup Fresh Ground Pepper
  • ¼ Cup Garlic Powder

The Meats

  • 12 Pound Brisket

Instructions
 

Make the SPG Rub

  • Add all dry ingredients together in a bowl
  • Mix until fully combined

Prep the Meat

  • Trim hard excess fat, leaving approximately ¼" layer of fat on the fattier side
  • Apply a liberal coating of SPG to fat side until the meat is barely visible
  • Let rest & adhere for 15 minutes
  • Repeat for the sides of the brisket
  • Repeat for the lean side of the brisket
  • Let rest & adhere for 15 minutes

Cook

  • Fill up your pellet hopper with hickory pellets
  • Start up your pellet smoker & set temp to 225 degrees F
  • Place the brisket fat side down directly on the grill grates on the side furthest from the firebox with the thickest part of the meat towards the firebox
  • Cook until 165 degrees F in the thickest part and wrap in unwaxed butcher paper or aluminum foil
  • Continue cooking until thickest part reaches 203 degrees

Rest, Slice, & Serve

  • Remove from the smoker and let it rest in a dry cooler or 180-degree oven until you're ready to slice and serve
  • Slice against the grain into pencil-thick slices until you get about halfway through
  • Separate the top piece of meat from the bottom and slice each individually (again against the grain)

Notes

  • Trim to a ¼-inch fat cap: enough to baste the meat as it renders, not so much it won't break down.
  • The stall is real. Wrapping at 165°F powers through that long temperature plateau while keeping your bark.
  • Cook to feel, not just time: Pull at 203°F in the thickest part, when a probe slides in like butter.
  • Rest is not optional. An hour or more in a dry cooler is what makes it juicy.
  • Slice against the grain, and re-orient the point since the grain changes direction.
  • Storage: 3-4 days in the fridge; freezes well. Reheat in its own juices so it doesn't dry out.

Nutrition

Calories: 744kcalCarbohydrates: 10gProtein: 96gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 281mgSodium: 5079mgPotassium: 1688mgFiber: 3gSugar: 0.2gVitamin A: 54IUVitamin C: 0.1mgCalcium: 73mgIron: 10mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword bbq, brisket, smoked, Smoker
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