Smoked Brisket is a BBQ favorite! If you are trying to perfect your version of this traditional BBQ recipe, look no further. These tips for pellet grilling brisket will give you the juiciest, most flavorful brisket you’ve ever had. Choose one to add to your normal pellet grill recipe, or combine a few ideas for your next brisket.
Rub Rest
The rub is where it is at! There is no secret to a special BBQ rub recipe – just use your favorite homemade rub or store bought rub. The secret is in the rest time! You need to plan ahead for this one. Two days before you plan to smoke your brisket, apply your favorite rub. After applying the rub all over the brisket, place it in a zip top bag, remove all the air and place in the refrigerator. You want to give it a full 48 hours to rest with the rub! This tip gives a stronger flavor profile at the end of the smoke time.
Inject Some Liquid
Injecting the brisket before applying the rub gets the flavor right into the brisket, and helps to keep it juicy during a long smoke. Our favorite beef brisket injection is super simple. Mix 1/8 cup to ¼ cup brown sugar with ¼ cup of soda. (Dr. Pepper, Root Beer, co*ke, or another liquid of choice will do the trick here). Inject the mixture all over the meat, then apply your favorite rub liberally before smoking as usual.
Foil Wrap Finish
This low and slow pellet grilling method suits brisket perfectly. Smoke the brisket right at your grill’s smoke level – our personal preference is 180 degrees. Smoke at 180 degrees until the brisket reaches an internal temperature of 170 via digital thermometer. Once it reaches 170 degrees, remove from pellet grill and wrap the brisket with foil. Return to pellet grill, increase temperature to 225 degrees, and continue to cook until the internal temperature reaches 200 degrees. After that, it is time to pull from the grill, slice and serve. Simple and delicious!
One Hour Foil Wrap
Alternatively, for a quicker smoke, you can smoke the brisket at 225 degrees until the brisket reaches 185 degrees internal temperature. When the digital thermometer reads 185, pull from the pellet grill and wrap in foil. Before sealing the foil, add a bit of apple juice or orange juice. Tent the foil a bit, then seal tightly enclosing the liquid in with the meat. Return the tented brisket to the pellet grill and continue to cook. Once the brisket reaches 200 degrees, about an hour later, it’s ready! Remove from grill, slice, and eat!
Bacon Brisket
This is because… bacon. Rub your brisket with your favorite rub. Then make a few slices in the fat cap. Lay strips of bacon covering the cuts in the brisket. Smoke as usual, allowing the bacon to drip right into the meat. This added bacon love will bring your brisket to the next level!
You can make beef brisket with any 100% Hardwood Pellets that you prefer. We love Cookinpellets Perfect Mix for brisket. Perfect Mix gives a great smoky flavor without overpowering the taste of the meat and the rub.
Let us know how these tips go for you, or if you have another favorite way to make beef brisket. These are our tried and true beef brisket tips that bring brisket to the next level, but we are always willing to try something new!
FAQs
The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.
What is the secret to the perfect brisket? ›
The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.
What is the 3 2 1 rule for brisket? ›
First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.
What is the best cooking method for beef brisket? ›
You can use a dedicated smoker, a charcoal grill with wet wood chips or a gas grill with wet wood chips set for indirect heat. It's important to note that BBQ is the process of low, slow dry heat cooking. Grilling is high heat, fast cooking, it's not BBQ. Cook the brisket for 7 to 10 hours.
What is the key to a juicy brisket? ›
Hitting your brisket with the right level of heat is critical. For example, if you're cooking at 250°F, hit it with 350°F to start. For the first 20 minutes, you'll want to use a higher temperature to sear the brisket and brown the outer layer, which will help contain its juiciness.
How do you make brisket more flavorful? ›
Rubs and Marinades
Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.
What is the magic number for brisket? ›
There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.
Should brisket be fat side up or down? ›
To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.
How to cook brisket like a pro? ›
Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil. Place the wrapped brisket back on the grill and continue cooking until the internal temperature reaches 200℉.
What is the best way to season a brisket? ›
Once completely trimmed, season thoroughly with Kosher Salt and Black Pepper (add Garlic Powder if you like). Place your brisket into the fridge to dry brine overnight.. Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor.
The brisket is at its most tender when it reaches an internal temperature of around 195 to 205°F (90 to 96°C). However, the exact temperature for peak tenderness can vary based on factors like the cooking method, the grade of the meat, and personal preference.
What is the best liquid to keep brisket moist? ›
Apple Cider Vinegar
This is one of the most commonly used liquids for a brisket spritz, especially for Carolina-style barbecue. Apple Cider Vinegar is often mixed with a little bit of water or apple juice to slightly dilute it.
How do you keep brisket moist when cooking? ›
Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.
How to tenderize brisket before cooking? ›
Pour apple cider vinegar over the brisket. The vinegar will help tenderize the meat and will add sweetness to it. Proper brisket should be cooked low and slow in a smoker, using wood or charcoal.
How to make brisket flat juicy? ›
Leaving a thin layer of fat helps the meat stay moist. If the layer is too thick, the meat will take longer to cook, and may have an unpleasantly greasy texture.
Does apple cider vinegar tenderize brisket? ›
Pour apple cider vinegar over the brisket. The vinegar will help tenderize the meat and will add sweetness to it. Proper brisket should be cooked low and slow in a smoker, using wood or charcoal.
What is the best way to prepare a brisket for smoking? ›
Place your brisket into the fridge to dry brine overnight.. Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor. Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours).
