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How To Cook A Brisket On A Pellet Grill

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How To Cook A Brisket On A Pellet Grill

Brisket is the gold standard of barbecue, and mastering it is a significant feat. While there are several methods to flavor a brisket, correctly cooking it does not allow for as much experimentation or mistake. Cook briskets low and slow because the meat is muscular and tough. When smoked properly on a Pellet grill, brisket is tender, juicy, and delicious. Learn how to cook a brisket on a pellet grill in this article.

Prepare Your Grill By Seasoning It To Cook A Brisket On A Pellet Grill

This is critical for new grills because it protects them from damage caused by long-term continuous use. Basically, you only need to coat the chamber and the grills in cooking oil, then do a “dry run” without placing anything in there.

The oil will cook into the surfaces of the smoker when you use the seasoning method, providing a protective covering that will extend the life of your wood pellet barbecue. After you’ve finished, let the smoker rest for around 24 hours before using it for cooking meals.

Preheat Your Grill To Cook A Brisket On A Pellet Grill

In comparison to other types of grills and smokers, Pellet smokers are quite easy to preheat, which is something that many people like. In fact, they may be used in the same way as an oven would.

To begin, just connect your wood pellet grill into a nearby electrical outlet, switch it on, and select your preferred temperature based on the sort of meat and how you want it cooked. Barbecue smoking, for example, necessitates a temperature of roughly 225 degrees Fahrenheit.

After that, simply wait for your grill to warm, which should take around 10 minutes. After that, after the grill has been adequately warmed, you should hear a faint roar from it.

Brisket Preparation For Smoking To Cook A Brisket On A Pellet Grill

Almost all brisket cuts require trimming the fat before cooking. Observe the flesh closely, and look for excellent marbling. Briskets are frequently covered in securely sealed bags or packaging, yet the quality of the meat may still be determined by its grade.

Meat is graded according to a set method, so customers know what they’re getting from the start. Beef is graded according to the marbling and the age of the animal. From lowest to highest, there is select, choice, and prime. The three lowest grades are the most common in supermarkets and butcher shops, but there are other grades as well. When you want a decent cut, you should stick to the select and prime cuts.

Steps To Smoke Brisket On A Pellet Grill

One of the simplest ways to maintain a consistent temperature is to smoke a brisket using a Pellet Grill. Experimenting with different smoke tastes, such as apple, oak, or maple, is one of the most enjoyable features of pellet grilling.

Step 1. Brisket should be thoroughly coated with Traeger Beef Rub, wrapped in plastic wrap, and refrigerated for 12-24 hours.

Step 2. Turn your pellet grill on for 15 minutes and let it warm up at 225° with the lid closed.

Grill the brisk flavor fat side down until it reaches 160°F, or that is for 6 hours.

Step 3. Take the brisket off the grill. Then wrap the brisket twice in foil.

Step 4. Grill the foil-wrapped brisket until the internal temperature reaches 200°F. It will take about 3-4 more hours.

Step 5. Allow the brisket to rest for at least an hour after it has been removed from the grill.

Step 6. Cut against the grain. Enjoy!

Smoked Brisket Rub To Cook A Brisket On A Pellet Grill

Many professional grillers use little more than salt and pepper to season their brisket. Others, like the Pellet grill specialists, advocate a combination of rubs. So, keep it basic or mix it up any way you like, but keep these two factors in mind:

Allow time for the rub to set. Wrap and refrigerate for 12 to 24 hours, depending on how much rub you apply.

Don’t be concerned about appearances. In most cases, when the brisket comes out of the smoker, it will have a tough and burnt exterior. Due to its appearance of tree bark, it is called “bark”.

Best Wood Pellets To Use For Smoked Brisket 

Hickory is famous for its powerful smoke flavor. Some people prefer to blend it with a softer wood, like oak, while others prefer to sweeten it with cherry, apple, or maple wood. For smoked brisket, any of these flavors are fine, but for something a little different, try pecan wood. The nutty taste provides a fresh dimension of depth to the brisket and goes especially well with sweet and spicy ingredients.

The Best Way To Tell When A Smoked Brisket Is Ready

Simply insert your probe to see whether your smoked brisket is done. The probe should be inserted into the cut as it would in room temperature butter, which normally occurs in the flat between 200 and 205 degrees Fahrenheit. Allow your beef to rest for at least one hour once it has achieved that temperature.

If this is your first time smoking brisket, it’s important to use a thermometer because appearances might be misleading.

The Maillard reaction, which is responsible for explaining how seared beef obtains its characteristic appearance and taste, gives smoked brisket its signature bark. The natural sugars in the flesh caramelize within minutes after being seared at high heat. When you smoke a brisket or any other type of meat at low temperatures over time, the same thing happens.

To put it simply, the natural sugars in the meat produce a crust behind your spice rub. Only a few ingredients of the rub such as salt will permeate the surface of the meat and carry some of the almost entirely meat-based tastes with them.

There will be most of the rub on the surface, which mixes with the developing layers. With smoke, the spices and caramelizing layers are more likely to darken the bark. How To Cook A Brisket On A Pellet Grill?

Allow the brisket to rest for at least an hour and preferably a couple of hours before slicing to allow the juices to redistribute throughout the meat.

Conclusion

Brisket should be cut against the grain to provide the optimum texture and softness; otherwise, even well-cooked brisket will be chewy. Slice the tip roughly into the width of a pencil. For burned ends, utilize the ends or any miscut pieces. It is important to remember that the grain of a point runs in the opposite direction of a flat.