Ingredients
- 1 whole packer brisket (12-14 lbs)
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tbsp garlic powder
- Yellow mustard (binder)
- Butcher paper (for wrapping)
Instructions
- Trim the brisket, leaving about 1/4 inch of fat cap. Coat with a thin layer of mustard.
- Mix the pepper, salt, and garlic powder and apply an even, heavy rub.
- Preheat the pellet grill to 225°F and place the brisket fat-side up.
- Smoke until the bark is set and the internal temperature reaches 165°F (6-8 hours).
- Wrap tightly in butcher paper and continue until it probes tender at 203°F (3-4 more hours).
- Rest, wrapped, in a cooler for at least 1 hour.
- Slice against the grain, separating the flat from the point.
Nutrition
Bring the Smoke Home
This is the summit. Every other cook has been preparing you for the brisket that crowns our top 10 pellet grill
recipes. Nail it, and you have graduated to pitmaster.
Why Brisket Is Number One in the Top 10 Pellet Grill Recipes
● The ultimate challenge: patience and temperature control in one legendary cut.
● Two cuts in one: the lean flat and rich point give slices and burnt ends.
● Bragging rights: a great brisket is the benchmark every smoker is measured against.
Secrets to Competition Brisket
● Salt and pepper first: a classic Texas rub lets the beef and smoke lead.
● Butcher paper, not foil: paper keeps the bark firm through the stall.
● The long rest: an hour or more in a cooler is non-negotiable.
FAQ
How long does a brisket take?
Plan on roughly 1 to 1.25 hours per pound at 225°F, plus a long rest – always cook to tenderness, not the clock.
Butcher paper or foil?
Paper keeps the bark firmer while still powering through the stall.
Serve It With
Round out the ultimate BBQ platter with our Oven-Baked Baby Back Ribs and browse more crowd-pleasers in the
dinner recipes collection.