How to Smoke a Brisket on a pellet grill

How To Smoke A Brisket On A Pellet Grill

Last Updated on February 20, 2022

To create a great brisket on a pellet grill, all you need is the time! Some may claim that the only way to obtain true Texas-style bark and that all-important smoke ring, is to cook your brisket on a stick burner pit. I’m here to demonstrate how to do it the pellet grill way!

With only a few simple ingredients, butcher paper, and plenty of low and slow hours on the pellet grill, your brisket is sure to please your guests and family.

Before we go into, how to smoke a brisket on a pellet grill, there are a few things you need to know and understand that will help you get the best results.

In this guide you will learn;

What is a Pellet Grill?

Let’s start with the basics. Pellet grills, also known as pellet smokers, are outdoor barbecues that use food-grade wood, compressed into pellets, as fuel. They combine the greatest elements of convection, gas, and charcoal ovens.

They may be used to smoke, roast, bake, or sear, making them versatile and capable of meeting the needs of every griller.

How Does a Pellet Grill Work?

Understanding how your pellet grill works will help you to get the best results.

Pellet grills are frequently misconstrued as electric heat sources; after all, we do plug them in just like any other electric heat source.

A hot rod electric starter is used in pellet grills to ignite a wood pellet-fueled fire in the burn pot.


After the fire begins to burn, the starter is turned off, and the wood fire grows and produces heat.

As the barbecue develops, pellet fuel continues to drop into the fire, generating more heat and smoke. Pellet grills also circulate a lot of air, which helps to produce clean smoke. A healthy fire emits a thin blue smoke, about which you may read more here.

Think of the burn pot in a pellet grill as one powerful wood burner, rather than several gas-fed burners in a gas grill.

Which Pellets Are Best?

It’s crucial to consider the size and quality of your pellets because better fuel will result in better flavor.

How To Prepare The Brisket Before Smoking

Trim to begin 

To start with, there is a thick “vein” of fat between the flat and the tip of a brisket that must be removed. 

Any meat that seems to be discolored or “grey” around the edges should be removed. At this stage, the meat begins to oxidize in the packaging. 

Next, trim the narrow edge of the flat to keep it from overcooking and crumbling.

The fat side of the brisket should be thinned out to 1/4″ thickness. You want a bit of fat, but not too much. The fat will also help to keep the brisket warm during the long cooking phase.
We have a separate article on
how to trim a brisket if you need more information

Season second

Season the brisket with salt and pepper once it has been trimmed. If you prefer, season the brisket with any flavor seasoning you like; it’s a big piece of meat that needs a lot of spice.

The spice is added a few hours before the brisket goes into the pit. This way, the spice will have more time to work its magic on the brisket. It is necessary to leave the spices for at least one hour, but up to four hours is even better.

How to Smoke A Brisket On A Pellet Grill

Set out your timings

A large brisket might take up to 16 hours to cook on a pellet barbecue. Get your pellet grill fired up and running at 195 degrees. In around 20 minutes, the grill temperature should be stable enough to cook on.

Now, after placing the brisket fat side down in the pit, it’s time for you to retire for the evening.

Be patient

After 8 hours in the smoke, the brisket will develop a beautiful bark. Moisture will start to seep out of the flat and gather on the surface. This is just what you want. Now is the moment to wrap things up.

Wrap the brisket in butcher paper

To preserve all of the lovely bark you’ve worked so hard to create, the brisket should be wrapped in butcher paper or foil. The bark will steam and become soft if you use foil, but it will stay intact and have the right texture if you use good peach butcher paper. 

Fold the paper in half to produce a wide single sheet. Position the brisket in the middle of the paper, then fold one end of the paper over the flat and tuck it in tightly. Bring the other end up and over and tuck it under the pointed end. To construct a “package,” fold the brisket’s edges underneath it. 

Check the internal temperature

Before returning the flat to the grill, insert a probe thermometer into the center of it. At this point, the internal temperature should be around 150-160 degrees. 

Second smoking session

Place the fat side of the brisket on the pit. Cook the brisket until it reaches 200 degrees on the inside. The pit should be heated to 250 degrees at this point, and it should take around 8 hours to finish.

Rest the meat

You’re looking for a smooth texture in the flat and point. Although the cooking is finished, the brisket must rest before being cut. Allow it to rest in a dry, “empty” cooler with the lid on for a couple of hours. The brisket will be able to relax as a result, resulting in a more juicy brisket.

Slice and serve

Remove the brisket from the butcher paper and set it on a cutting board. Using a 12-inch ruler for guidance, slice the brisket into 1/4 inch pieces. Cut the edges into charred ends for a one-of-a-kind experience.

Video: How To Smoke a Brisket


With the right prep, time, and patience, you can smoke your brisket on a pellet grill with seriously authentic results. Smoking the meat on low heat for many hours will leave it tender and juicy on the inside, but with that crispy, spicy brisket bark on the outside.

Your family and friends will swear you smoked it over a traditional charcoal pit!

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