Texas Smoked Brisket on a Pellet Grill: A 12-Hour Guide
Follow this straightforward guide to smoke a tender, flavorful Texas style BBQ brisket using your pellet grill for a perfect family gathering.
- Prep Time: 30 min
- Cook Time: 12 hours
- Total Time: 12 hours 30 min
- Yield: 12-16 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 whole packer brisket (12–16 lbs)
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- Applewood or hickory pellets
Instructions
- Prepare the brisket: Trim excess hard fat, leaving about a 1/4 inch fat cap on the flat side.
- Mix the rub: Combine the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper in a bowl.
- Apply the rub: Coat the entire brisket evenly with the rub mixture. Let the brisket rest at room temperature for at least one hour before smoking.
- Preheat the pellet grill: Set your pellet grill to 225 degrees Fahrenheit and use applewood or hickory pellets.
- Smoke the brisket (The Stall): Place the brisket fat-side up on the smoker grate. Maintain the temperature at 225°F for 8 to 10 hours, or until the internal temperature reaches 160 degrees Fahrenheit in the thickest part of the flat.
- Wrap the brisket (The Texas Crutch): Remove the brisket from the smoker. Wrap it tightly in butcher paper or heavy-duty aluminum foil.
- Continue cooking: Return the wrapped brisket to the smoker. Increase the temperature to 250 degrees Fahrenheit. Cook for another 3 to 4 hours, or until the internal temperature reaches 200 to 205 degrees Fahrenheit and the probe slides in with little resistance.
- Rest the brisket: Remove the brisket from the smoker. Keep it wrapped and let it rest in a dry cooler or an insulated container for at least 2 hours, up to 4 hours. This resting period is key for the best bbq brisket guide results.
- Slice and serve: Unwrap the brisket. Slice the meat against the grain into 1/4 inch thick slices. Serve immediately.
Notes
- For the best results with your slow cooked brisket, use a reliable meat thermometer to monitor the internal temperature.
- If you prefer a deeper smoke ring, spritz the brisket lightly with apple cider vinegar every hour during the first 4 hours of the smoke.
- When slicing, separate the flat and the point sections before cutting.
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 100