Description
A flavorful and tender smoked brisket recipe cooked low and slow on a pellet grill. This recipe uses a homemade spice rub and wood pellets to infuse the brisket with rich smoky flavors, resulting in melt-in-your-mouth meat perfect for gatherings.
Ingredients
Scale
Brisket
- 4 lbs brisket (well-marbled)
Spice Rub
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper (freshly cracked)
- 2 tsp kosher salt
Others
- 1 cup beef broth (homemade or store-bought)
- 1 cup wood pellets (hickory or mesquite recommended)
Instructions
- Trim the 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 thoroughly.
- Prepare the Spice Rub: In a bowl, combine smoked paprika, brown sugar, garlic powder, freshly cracked black pepper, and kosher salt to create the spice rub.
- Apply the Rub: Generously coat the brisket all over with the prepared spice mixture. Allow the brisket to rest at room temperature to let the flavors meld before smoking.
- Preheat the Pellet Grill: Preheat your pellet grill to a steady temperature of 225°F (107°C), ensuring it’s ready for low and slow smoking.
- Load the Wood Pellets and Place Brisket: Fill the pellet grill hopper with hickory or mesquite wood pellets as recommended. Place the brisket on the grill grates, fat side up, to let the fat baste the meat as it cooks.
- Smoke the Brisket: Smoke the brisket for 8 to 10 hours, monitoring periodically. The brisket is done when it reaches an internal temperature of 195°F (90°C), producing tender, juicy slices.
Notes
- Leave about ¼ inch of fat on the brisket to keep it moist during the long smoking process.
- Preheating the pellet grill ensures a stable temperature vital for even cooking.
- Wood pellet choice affects flavor; hickory provides a stronger smoky taste, while mesquite offers a slightly sweeter profile.
- Use a meat thermometer to accurately check internal temperature to avoid under or overcooking.
- This brisket pairs well with classic barbecue sides like coleslaw, baked beans, or cornbread.