Smoked Brisket on Pellet Grill

Low and Slow Smoked Recipe prepared on a Pellet Cigarette smoker

#smokedbrisket #pelletgrillbrisket #howtobbqright

smoked on a Pellet Grill

WHAT MALCOM USED IN THIS DISH:
– Red Deal With 6" Boning Knife
– Killer Hogs Hot Rub
– Killer Hogs TX Brisket Rub
– White "Hand Saver" Gloves
– Butcher Paper for Briskets
– Thermoworks DOT
– Red "" Cooler
– Red Deal With 12" Slicing Knife

The only thing it requires to produce incredible brisket on a pellet grill is time. Some folks may claim that the only way to produce a brisket with genuine Texas-style bark and a smoke ring is by preparing it on a stick burner pit, but I'm here to reveal you how you can do it on a pellet grill.

I begin with a complete packer brisket weighing in at 16lbs. The initial step is to cut and get some seasoning on the brisket. I use a layer of my Killer Hogs Hot BBQ Rub and after that a layer of my Killer Hogs TX Brisket Rub

You can utilize any flavoring you desire just provide it a good coat; brisket is a big cut of and requires a lot of seasoning. The seasoning requires to go on at least an hour prior to putting the brisket on the smoker. But you can increase to 4 hours.

When it pertains to cooking brisket on a pellet grill you can intend on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the grill is fired up to 195 degrees running pecan pellets. At 11:00 the brisket goes on fat side down – just make sure you have plenty of pellets in the hopper.

After 8 hours in the smoke, a gorgeous bark is set on the brisket and it gets what I call "the meat sweats". Wetness will start seeping out of the flat and collecting on the top. At this point it's time to cover.

Detach 2 strips of butcher paper about 48" each and fold the edges underneath the brisket forming one "plan". Prior to positioning it back on the grill insert a probe thermometer (I use a Thermoworks DOT) into the center of the flat and bump the pit as much as 250 degrees at this moment. Place the brisket back on the pit fat side down and prepare up until the internal hits 200 – 202 degrees.

When the brisket strikes temp, the cooking part is completed. However the brisket still requires to rest prior to slicing. Put it in a dry "empty" cooler with the cover on and let it set for a minimum of 1 hour – however you can go as long as 4-5 hours.

After the rest, get rid of the brisket and slice! This brisket will rival any "stick burner" out there. The slow time in the smoke at the start of the cook works magic on the bark just practice perseverance and let the pellet grill do all the work.

Ingredients:
– 1 entire packer brisket (16lbs).
– 1/4 cup Killer Hogs Hot Rub.
– 1/8 cup Killer Hogs TX Brisket.

Directions:.
1. Trim thick area of fat from brisket, get rid of thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4".
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before putting on pit.
4. Prepare pellet grill for low and slow smoking cigarettes at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and location back on cigarette smoker.
7. Boost smoker temperature to 250 degrees and continue cooking brisket up until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4" slices beginning with flat. Turn point and slice it into pieces also, removing the edges and slicing them into cubes for charred ends.

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Smoked Brisket on Pellet Grill

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About the Author: Yvette Cook

23 Comments

  1. This looks beautiful, I’ll be following this to the letter this weekend. Thanks so much Malcom!

  2. That’s added to the best plan for me Malcom! Can’t wait to try it. Thanks for sharing with us, Fred.

  3. So glad I found your videos. Easy to follow, very thorough, and very detailed. I’ve done your Memorial Day St. Louis ribs a few times now and the family LOVES them. Thanks for the work you do in here. Quick question: What do you use for gloves? I get the nitrile gloves but what’s infer them? Heat resistant or just cotton?

  4. Malcom thanks for your great vids and instruction. I’m learning a ton. Making me look like a pro to all those I cook for 👍

  5. Malcom, my husband and I followed your directions and made our best brisket ever on the Traeger! We marinated the brisket for around 50 hours and made our own rub. Then followed your instructions. Our guests absolutely loved it! Thank you!!!!
    I wish I could add a pic to this comment so you could see it!

  6. Malcom its 7AM and thanks to you I’m wrapping my second perfect brisket!!! You explain and show us better than anyone on the internet!! The great thing is no opening up and spraying……just low and slow to perfection!! Thank you…..you are the best!!!

  7. I think my favorite part of his videos (outside of his skills and knowledge) is the fact that he’s been doing it for years and he still smiles ear to ear when he pulls something out and slices it. You’re a class act Malcom!

  8. Just wanna say thanks for teaching me how to smoke a brisket!!! It was my first time smoking anything and my first time making brisket. I may have messed up a few times during this process, but thanks to you it still came out delicious!!!! Looking forward to getting better!
    Thanks again!! From Canada 🇨🇦 😀

  9. Great video! I’ve already made 5 briskets in the last 5 months on my pellet grill/smoker. I’m going to try this slower method on the next. Thank you sir for sharing!!!

  10. Thank you so much! Followed this and my brisket came out amazing, first time ever too

  11. It is nice to see that i use EXACTLY the same process and steps to run my briskets in my Traeger. Never disappointed of the results…and you can sleep at night! well done Malcom.

  12. Tried my first brisket following all the directions and it turned out perfect. This guy is right on the money!

  13. Tried this out this past weekend for my first brisket, came out legit!!!! Thank you!!!

  14. Thank you for this very informational video to teach me how to cook my first brisket on my pellet grill. Turned out fanatic and my parents loved it.

  15. Dude this is awesome. And I really appreciate that you typed out the instructions in the video description as well! Aside from a little bit different rub, I’ll be following your instructions exactly this weekend. I’ll post an update comment letting everyone know how it turns out.

  16. Malcom, this was the first time I have ever tackled a brisket and all I can say is THANK YOU! OMG it was so wonderful (17 hours) and it was golden! Thank you for sharing this with us!

  17. Thank you for this video. I always wanted to try smoking a brisket but was hesitant because it is not a cheap experiment. I recently bought a pellet smoker and decided it was time. I followed the instructions on this video exactly and it turned out pretty dang good for my first try. That low and slow cook sure tested my patience but it was worth it.

    As I was slicing it up for the family, I did announce “that’s a clapper right there Jack!”

    1. I’m gonna use Malcoms line too, “that’s a clapper right there, Jack”

  18. My family and I have had so many good meals thanks to Malcolm’s awesome videos. Thank you sir!!

  19. Made a brisket last year using this method(using different rubs) turned out so good that I’m doing it again this year! Right now actually. Thanks for the easy how to video and Happy Thanksgiving!

  20. Thank you for posting this Malcom! I did my first-ever brisket for Christmas “dinner” (more like a giant lunch at 1pm) and it turned out fantastic!! Excited to do another one now that I know I can trust this process. Thanks!!

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