Description
This smoked pellet grill brisket recipe delivers tender, flavorful beef with a rich smoky aroma, achieved by slow-smoking a well-marbled brisket over hickory or mesquite wood pellets. The brisket is seasoned with a homemade spice rub that balances smoky paprika, brown sugar sweetness, and savory spices, then smoked low and slow for 8-10 hours until perfectly tender.
Ingredients
Scale
Brisket and Seasoning
- 4 lbs brisket (well-marbled)
- 1 cup beef broth (homemade or store-bought)
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper (freshly cracked)
- 2 tsp kosher salt
Smoking Fuel
- 1 cup wood pellets (hickory or mesquite recommended)
Instructions
- Trim the Brisket: Trim excess fat from the brisket, leaving approximately ¼ inch of fat to maintain moisture during cooking. Rinse the brisket under cold water to clean it, then pat it thoroughly dry with paper towels.
- Prepare the Spice Rub: In a bowl, combine smoked paprika, brown sugar, garlic powder, freshly cracked black pepper, and kosher salt. Mix well to create a uniform spice rub for the brisket.
- Apply the Rub: Generously coat the entire brisket with the prepared spice mixture, ensuring all sides are covered. Let the brisket rest at room temperature to allow the rub to penetrate and the meat to warm slightly before smoking.
- Preheat the Pellet Grill: Set your pellet grill to 225°F (107°C) and allow it to preheat fully. Fill the hopper with the recommended wood pellets, such as hickory or mesquite, which will impart a robust smoky flavor.
- Smoke the Brisket: Place the brisket on the grill grates with the fat side facing up once the grill has reached the desired temperature. Smoke the brisket slowly for approximately 8 to 10 hours, maintaining a steady 225°F heat.
- Check for Doneness: Monitor the internal temperature using a meat thermometer, targeting 195°F (90°C), the ideal temperature for tender, juicy brisket slices. Remove from the grill once this temperature is reached and rest before slicing.
Notes
- Maintaining a consistent grill temperature is crucial for even smoking and tender results.
- Rest the brisket for at least 30 minutes after smoking to allow juices to redistribute.
- Use fresh wood pellets for the best smoky flavor—hickory and mesquite offer robust options.
- Adjust spice levels according to preference.
- Ensure the brisket is evenly coated with the rub for balanced seasoning.
