Name: Pellet Grill Brisket
Ingredients: 1 whole packer brisket (16lbs); 1/4 cup Killer Hogs Hot Rub; 1/8 cup Killer Hogs TX Brisket

The only thing it takes to create amazing brisket on a pellet grill is time. With a few simple seasonings, some butcher paper, and plenty of low and slow hours on a pellet grill, you will blow your friends and family away with this brisket. https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-hot-bbq-rub

Pellet Grill Brisket

whole packer brisket (16lbs)

Killer Hogs Hot Rub

Killer Hogs TX Brisket

Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.

Season the brisket with Hot Rub followed by TX Brisket Rub.

Rest brisket for a few hours before placing on pit.

Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.

Place brisket fat side down on pellet grill and smoke for 8 hours.

Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker. 

Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.

Rest brisket in a dry cooler for 2 hours.

Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends. 

I haven't done this recipe yet but at that low of heat depending on your hopper size it should be fine cooking over night, it takes me about two cups of pellets for every hr I'm cooking...

Malcolm, you do not know the effect you had on this old worn out Marine.  I retired after thirty two yeas service,  thought this going to be the high part of my life.....wrong.  I was totally lost, not knowing what to do or anything else, I was getting to the point of what the heck,I am just flat out worthless.  I did not care if tomorrow came or not.  Then I started watching your videos on you tube, why,  I could not tell you, the more I watched the more interest came about.  Being  retired military I can not afford a good grill, I am limited on cuts of meat I can buy but Malcolm your videos gave me some thing to look at and wonder if i could BBQ like  that, you put meaning back where it used to be.  I look forward to new videos.  Thank you for giving me some thing to fill the hole I was in.......!

Hi just wandering, every time I cook brisket it always comes out really stringy, and I was just wandering if their is anything that I'm doing wrong.
Thanks Brian

May have been sliced with the grain of the meat, instead of against it?

Malcom, I’ve used a lot of your recipes and none disappoint, I appreciate the easy to follow videos and the recipes !

I am having an issue with consistency on brisket I hope you can help me with...I have  cooked 7-8 full briskets on my Traeger pellet grill and have followed time and temp recommendations and most have been perfect. I have had 2 instances where the  Flat was good but Point has been tough and unedible. Wondering if I’m doing something wrong or just got a bad brisket, thx

Awesome pellet grill brisket.  My Traeger does not have a 195 degree setting, so I did about 9 hrs on smoke at 180 degrees.   Had like a half inch smoke ring.

Happy Independence Day!

Tried this brisket for the first time over the weekend on our Yoder 480 and it turned out phenomenal.  Used pecan pellets and had an incredible smoke ring although I was cooking a 12 pound brisket it did take me around 18 hours to achieve 200 internal temperature but I believe that was due to the stall I encountered

Your recipe and instructions were excellent.  The amount of detail was great.  I just made my first brisket today.  It came out perfect, smoky, tender with nice bark.   I used a pellet smoker to cook the 16 lb brisket with salt/pepper and crusting rub.   The butcher paper that I ordered didn't arrive in time, so I used parchment paper which worked great.    I followed your timing with slow smoke over night followed by wrapping and finishing plus long rest.  Thanks.   I will be making brisket again.

I use a basic S&amp;P rub on mine, let it sit for 1 hour before placing in fat cap up in my pitboss copperhead on the rack above a pan of water under in the drip tray. Set the smoker to "smoke" setting for 1 hour them spritz with apple juice before bumping temp to 225°. Continue to spritz every hour until internal temp reaches 165 (usually around 4 to 6 hours...your results may vary... I usually cook 60 to 100 lbs per time). Once at 165° I wrap in peach butcher paper as above until internal temp of 203° is achieved at which time I pull from heat and wrap the brisket and paper in aluminum foil then wrap the foil wrapped meat in an old towel and place in cooler for up to 6 hours to rest. Super tender every time.

Followed Malcom’s directions using my Camp Chef pellet grill with Traeger Oak pellets. 

12 lb brisket; ran it for 8 hours @ 200F from 23:30 to 07:30. Sprayed it down with some water once at 3:30. Wrapped it up and took it to an IT of 201F by 13:15. 

After a 3 hour rest in the cooler, I unwrapped, sliced, and got rewarded with absolute perfection. Bark was perfectly set and the smoke flavour was very pronounced. Flat stood up to slicing and pulled apart beautifully with little resistance. Point was to die for. 

Budget yourself 1.25 hours per pound and do not rush it or crank the heat. Give yourself lots of time and take it up to at least an IT of 200.

This recipe is a winner 5/5

I adjusted the times for a smaller brisket but generally followed your lead.  Got a killer crust, gorgeous smoke ring, and the pull was perfect.  Thanks for the solid instructions!

Amazing brotha!  Keep up the videos and good work
You're a legend my friend

You are the man Malcom! This recipe made for an amazing brisket. Smoked up an 18+lb beauty this weekend on my Timberline, and it turned out fabulous. Came in just over the 15 hour mark, which surprised me a bit with the extra weight. So moist and delicious. Good thing...  because we are gonna be working through it for a few more days of leftovers! Thanks!

I made my first brisket the other day following this recipe and it was awesome!! Thanks for the detailed video. I can’t wait to make this again.

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than makiwith temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than making some slight adjustments with temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

Awesome. I’ve tried multiple recipes and this one is it. I do occasionally inject beef broth and spices

I loved it. I am going to make this recipe tomorrow. Thank You a lot. Are you going to share more recipes in near future? If "YES" then I am going to bookmark your website right now.

We’ve used this recipe several times now and it’s pure gold!
Everyone is amazed how a brisket can be this good, including myself as I didn’t like beef briskets until now!

https://www.youtube.com/watch?v=Dn5ZJz2Ta78

Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker 

#smokedbrisket #pelletgrillbrisket #howtobbqright
 
Brisket smoked on a Pellet Grill 

WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6" Boning Knife https://bit.ly/H2QKnife6
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- White "Hand Saver" Gloves https://bit.ly/HandSaver
- Butcher Paper for Briskets http://bit.ly/H2QButcherPaper
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Red "Meat" Cooler https://amzn.to/2XiSTq7
- Red Handle 12" Slicing Knife http://bit.ly/H2QKnife12inch

The only thing it takes to create amazing brisket on a pellet grill is time.  Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill. 

I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket.  I use a layer of my Killer Hogs Hot BBQ Rub http://bit.ly/TheHotRub and then a layer of my Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket  

You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.  

When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets.  At 11:00 the brisket goes on fat side down -  just make sure you have plenty of pellets in the hopper.  

After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”.  Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.  

Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”.  Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT http://bit.ly/ThermoworksDOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.  

Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing.  Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours. 

After the rest, remove the brisket and slice!  This brisket will rival any “stick burner” out there.  The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.  

Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket

Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.  
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.  

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Pellet Grill Brisket

Author : Malcom Reed

Ingredients

Instructions

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