On a Pellet Grill, How to Smoke a Brisket

How To Smoke A Brisket On A Pellet Grill? This question is often searched by people in order to get the right instructions to smoke a Brisket on a Pellet grill.

Many people believe that if they know how to smoke a turkey on a Camp Chef pellet barbecue, they can smoke a brisket as well. That is not the case, however.

A brisket is a cut of beef that comes from the cow’s lower chest or breast. Instead of the deckle tip, which is fattier and generally falls apart during cooking, you should buy a flat and thinner brisket component called a whole packer brisket.

Although it is not difficult to get through this smoking process but there are some essentials one should know in order To Smoke A Brisket On A Pellet Grill. Let us see what are the essential requirements to smoke a Brisket.

Smoking a Brisket, What You’ll Need

• A pellet stove — You can browse the best pellet smoker & grill reviews to get the finest pellet grill under $500 or more. One of the best smokers for beginners, for example, is the Camp Chef SmokePro DLX pellet grill.
• A carving knife and a large cutting board are needed.
• Thermometer for a smoker
• Hardwood pellets, aluminum foil, spray bottle, oil, and seasoning

Brisket Recipe On The Pellet Grill

After knowing the requirements, the next thing to work on is to go through the recipe on smoking Brisket on the pellet grill.

Here First, cut the fat from the brisket with the Victorinox Swiss Army Cutlery Pro Slicing knife, the best knife for slicing brisket. To identify good marbling, you must carefully examine the flesh.

Excessive hard fat must be removed because it will not become tender during the smoking process. You’ll also be able to season the meat directly with the seasoning. Finally, get rid of the unappealing meat around the edges. Not only that, but you’ll be able to season the meat directly with the spice. Finally, if you wish to serve an enticing meat piece to your guests, remove the unsightly edge flesh.

• Place the brisket fat cap side up on the cutting board.
• Pat the brisket dry with a paper towel.

• Begin reducing the fat cap to achieve a 14-inch layer that is smooth and even.

• Perform the same steps on the other side of the brisket.

• If hard fat is discovered on either side, it must be removed.

Many BBQ fans like soft, juicy meat seasoned merely with salt and pepper; however, this is totally up to personal opinion and taste.

After sprinkling the seasoning on all sides of the brisket, wrap it in plastic wrap and place it in the refrigerator for 12 to 24 hours.

You may also infuse bone and beef broth into the brisket to make it more delicious and moist.

The brisket will take one to three hours to prepare, trim, season, and rest, depending on its size. Finally, allow for at least one hour of rest time before serving.

At a grill temperature of 250 degrees Fahrenheit, the rule of thumb is 30 to 60 minutes per pound. Your brisket is done when the interior temperature hits 200F to 205F degrees.

• 10-pound brisket smoked for six to nine hours
• 15 lbs. – 10 to 12 hours of smoking
• Smoke for 12 to 16 hours if you weigh 20 pounds

How To Smoke A Brisket On A Pellet Grill

• Preheat the pellet grill to 225°F for 15 minutes with the lid closed.
• The fat side of the brisket should be facing down.
• Cook for six hours, or until the internal temperature reaches 160 degrees Fahrenheit.
• At 160F degrees, the brisket reaches the stall point, where the liquid in the meat is released.
• To shorten the stall, apply the Texas Crutch (TC) technique.
• After adding apple juice or other liquids to the brisket, remove it from the grill and wrap it in a double sheet of aluminium foil to generate a steaming process.
• The foil wrapping helps to speed up the cooking process while preserving vital liquids.
• If you don’t wrap your brisket, it will dry out over the next cooking cycle.
• After that, return the foiled brisket to the grill grate and smoke it for another three to four hours, or until the internal temperature hits 200 degrees Fahrenheit.
• Finally, take the brisket off the grill and set it aside for at least an hour to enable the juices to settle into the flesh.
• The brisket should be cut into 14-inch slices against the grain.
• On a drip pan covered with aluminium foil, reheat the leftover brisket until it reaches a serving temperature of 140°F.

Other Suggestions To Smoke A Brisket On A Pellet Grill

• When purchasing a brisket, the fold and bend test can be used. All you have to do is fold the brisket’s two ends together and count how many folds you got. The more folds, the more delicate the meat.
• It’s recommended to use a 14 inches knife to trim the brisket.
• You should trim a colder brisket since it’s easy to trim it.
• Always place the fat side on the bottom to ensure better flavor as the dripping fat doesn’t wash away seasoning. Furthermore, you don’t ruin the presentation side of the brisket.
• You can save the brisket drippings as a marinade or dipping sauce.
• Use a wifi meat thermometer to ensure a final internal temperature of 203F degrees.
• When trimming the brisket, a 14-inch knife is ideal.
• Because it’s easier to trim a colder brisket, you should do it.
• Because dripping fat does not wash away seasoning, always position the fat side on the bottom to ensure optimum flavor. Furthermore, you do not detract from the brisket’s appearance.
• The brisket drippings can be used as a marinade or dipping sauce.
• To ensure a final interior temperature of 203F degrees, use a wifi meat thermometer.

Conclusion

The key to smoking a deliciously juicy brisket on a pellet barbecue is preparation and patience. The main goal of this post is to walk you through the entire brisket smoking process, from selecting a brisket to cutting it and, of course, smoking it.