Go Back
+ servings
Pellet Grill Smoked Brisket

Pellet Grill Smoked Brisket

Pellet Grill Smoked Brisket is incredibly delicious, and our recipe will walk you through the steps for perfecting this popular barbecue staple.
4.89 from 9 votes
Print Pin
Course: Main Course
Cuisine: American BBQ
Keyword: beef brisket, pellet grill smoked brisket, smoked brisket
Prep Time: 1 hour
Cook Time: 10 hours
Total Time: 11 hours
Servings: 15 servings
Calories: 197kcal
Author: Derrick Riches and Sabrina Baksh



  • Trim off the thick clump of fat that sits between the point and the flat, including loose or discolored pieces from the edge of the brisket. Trim away the silver skin as well. Trim the fat on the top to about 1/4" thick. Leave enough on to keep the meat moist during the cooking process.
  • Once you've trimmed the brisket, prepare brisket marinade, draw up some of the liquid, and slowly injected it into the center of the brisket in multiple spots. Wipe away any spillage. Secure the brisket in plastic wrap, and place it into your refrigerator for 6-10 hours.
  • Remove the brisket from the refrigerator, take off the plastic wrap an hour before cooking, and apply the rub (SPG). You can apply the rub for up 3 hours before cooking. Store it uncovered in the fridge on a cutting board or platter.
  • Preheat your pellet grill for 225 degrees F. Plan on 45-60 minutes of cooking time per pound of meat. If you're working with a 16-pound brisket, you're looking at a 10 hour cooking time. However, it can take longer.
  • Once the grill temperature stabilizes, place the brisket into the pellet grill, fat side down. Close the lid and let it cook for 3 hours.
  • After 3 hours, you'll notice that the brisket has a nice bark forming. If the bark starts to look dry, spritz it with pickle juice. Increase the heat of your pellet grill to 250 degrees F., close the lid, and continue cooking the brisket for 3 more hours.
  • Time to wrap the brisket. Tear off a 40"-45" piece of butcher paper, leave it dry or spritz it with some pickle juice. Lay the brisket down one end, roll once to cover the brisket, tuck in the sides, create a sem down the edges, and roll it all up.
  • Place the wrapped brisket back on the pellet grill, close the lid, and let it go for 4 more hours, or until the internal temperature registers between 200-210 degrees.
  • Once cooked, though, remove the pellet grill smoked brisket and place it onto the counter or in a clean cooler for at least an hour, but 2 hours is the perfect amount of time.
  • To slice, cut your brisket in half, right down the center, separating the flat and point. Turn the point 90 degrees and slice against the grain. Slice the flat into 1/4" slices and serve.
  • Store your leftover brisket in an airtight container in the refrigerator for up to 4 days. Freeze brisket slices in vacuum-seal bags for up to 3 months.


Calories: 197kcal | Carbohydrates: 2g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 273mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg