electric smoker brisket

Learn all the tips and techniques on how to cook a brisket on an electric smoker using this ultimate guide.

Pellet Smoker Brisket Recipe

Brisket

Dry Rub (See notes in the post

tbsp Binder (Olive oil, mustard, etc.)

Beef Broth (or brisket mop sauce

Read through the entire article above for more detailed notes!

Start by removing your brisket from the packaging and patting it dry with paper towels.

Use a boning knife to trim down and even out the fat cap on the top of the brisket. Keep it at least 1/4-1/2 inches thick. It&#39;s ok if a few areas are a little thinner, do the best you can!

Check the brisket for silver skin, remove any that you see (this will not break down when you smoke it)

Lightly coat your entire brisket top and bottom in your binder of choice. Then lightly season it all over as well (1 tbsp per 1 lb. of meat).

You can do this the night before and keep it uncovered in your fridge, or you can leave it out while you prep and preheat the smoker.

Brisket Prep

Preheat your smoker to 250 degrees F. Place a large foil pan of water on the lover rack of your grill.

Once the grill is preheated, place your brisket on the top rack of your smoker (fat cap side up). Place a thermometer probe into the thickest part of the brisket to track the internal temperature.

Let it smoke for 1-2 hours and check the bark. You can warm up the beef broth (or mop sauce) and place it in a spray bottle. Spray your bark every hour until you hit the stall (usually around 155-165 F. mark).

When you notice your brisket has hit the stall (the temperature bottoms out between 155-165 F. or begins to start slowly decreasing), remove it briefly from the grill and wrap it tightly in a large piece of butcher paper. Tighter wrapping prevents too much steaming.

Place the wrapped brisket back onto the smoker and let it cook until it hits an internal temperature between 190-206 F. You&#39;re looking for the brisket to be tender when you probe it with the thermometer. I often pull mine around the 203 F. mark.

Once your brisket has reached max tenderness, remove it (still wrapped) off your smoker. Wrap in a towel and either place in a cold oven or in a cooler to stay warm for at least 1 hour (2 hours is recommended).

Slice your brisket per the notes in the article above (you will need to slice it into two different cuts). Serve with your favorite BBQ sides and sauce if desired.

Smoking Instructions

This Smoked Pellet Grill Brisket recipe is the best way to achieve juicy, melt-in-your-mouth tender, Texas-style beef brisket right from your own backyard. Dinner will be well worth the wait!

Smoked Pellet Grill Brisket - Texas Style

(10-15 pound) whole packer brisket

black pepper

¼ cup course kosher salt

garlic powder

onion powder

Tablespoons paprika

Start by placing your brisket lean-side up on a cutting board or baking sheet. Trim away most of the silver skin, fat, and grey edges on the sides.Tip: Cold fat is easier to trim, so it helps to freeze the brisket for 30 minutes before trimming.

Flip the brisket over with the fatty side up. Cut off any hard fats and trim the fat cap down to a quarter-inch thickness.

Save your fat trimmings and place them in an aluminum pan to smoke along with your brisket.

Optional: Lightly rub a binder, like Worcestershire sauce or yellow mustard, all over the brisket to make the seasoning stick to the surface.

In a small bowl, stir together the black pepper, salt, garlic powder, onion powder, and paprika. Apply the seasoning blend all over the brisket, including the sides, pressing it into the meat.

Wrap the brisket tightly in plastic wrap and refrigerate for 8 to 24 hours, giving the seasonings time to flavor the meat.

Preparing

Sit your brisket out at room temperature for 1 hour before smoking.

When ready to smoke, fill the hopper on your pellet grill with the wood pellets of your choice (use oak pellets for a Texas-style flavor), adjust the temperature to 225°F, and set the smoke setting to the highest it will go. Allow the grill to preheat for 15 minutes with the lid closed.

Place your brisket fat-side down directly onto the grill grates and the pan containing the fat trimmings onto an upper rack. Insert the attached probe thermometer into the center-most part of the brisket. Close the lid and smoke at 225°F.

After 4 hours of smoking, remove your fat trimmings from the smoker. Pour them through a metal strainer collecting the liquid tallow in a heat-proof container. Cover and let sit at room temperature to solidify.

After about 6 hours of smoking your brisket, or when the internal temperature of the meat reaches 165-175°F and a dark bark has formed, remove it from the smoker.

Unroll 2 sheets of pink butcher paper to 4 times the width of your brisket, overlapping them by 1 inch. Smooth out about 1 cup of your solidified tallow onto the end of the butcher paper in the dimensions of your brisket. Place your brisket lean-side down on top of the tallow. Fold the long sides of the paper in and over your brisket. Roll it up tightly until the fat-side is facing back up. Tuck any access paper in and under your brisket.

Place your brisket back in the smoker fat-side up, and increase the heat to 250°F. Close the lid and continue smoking. Start checking for doneness when the internal temperature of the meat reaches 190°F. It should feel like softened butter when probed with a thermometer. This can be anywhere between 190-210°F. Remove immediately when done.

Smoking

Rest your brisket inside the butcher paper wrap for at least 2 hours before slicing. This will give the juices time to redistribute throughout the meat. Slicing too soon will most likely render a dry, tough piece of meat. (If resting for only 2 hours, sit on the counter at room temperature. If resting for 3-8 hours, wrap in a towel and rest in a cooler with the lid closed.)

Resting

Using a long, serrated knife, cut the brisket into thin slices against the grain. To do this, start by cutting the brisket in half - this helps to separate the flat (the thinner, flatter half) from the point (the thicker, fattier half). Starting along the short end of the flat, make pencil-thin slices. Take the other half (with the point) and turn it 90 degrees before slicing.

Serve with pickles, onions, burger buns, and my Southern BBQ sauce. Enjoy!

Serving

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679772333/flpwjmhuryvporsrcn5x.mp4

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Pellet Smoker Brisket Recipe

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