Perfect Brisket On A Pellet Smoker Recipe {With Video}

We’ve been doing brisket on a pellet smoker for the past five years, and today we’re sharing our recipe.

This is a tried-and-true recipe that we often make for guests or just for our family when we want to have plenty of leftovers. It goes great with a cucumber salad or a warm fresh-out-of-the-oven loaf of sourdough.

If you’re craving tender, juicy brisket with a flavorful bark, this recipe is for you. If you’ve never made brisket on a pellet smoker before, I highly recommend reading through this post (and watching the video below) rather than going straight to the recipe card. It’s not a complicated process, but its good to have all the steps down!

Beef Brisket On A Pellet Smoker

We’re using an 18-pound brisket from Costco, but you can adjust the seasoning and cook times for any size. Follow this guide for a foolproof brisket that’s packed with smoky goodness.

Video of Smoking A Brisket On A Pellet Smoker:

Ingredients:

Brisket & Rub:

• 18-pound brisket (adjust for size)
• 1/2 cup coarse salt
• 1/2 cup coarse black pepper
• 1/3 cup brown sugar
• 1 tbsp garlic powder (optional)
• 1 tbsp onion powder (optional)
• 1 tbsp paprika (optional, for heat)

Marinade:

• 2 cups apple juice
• 1 cup butter (melted)
• 1 cup hot coffee
• 1 cup beef broth (heated)
• 1/2 cup brown sugar
• 1/3 cup maple syrup

Step 1: Trim the Brisket

Start by trimming the fat while the brisket is cold (right out of the fridge). Trim off any dirty-looking outer fat, but leave a thin layer—this keeps the brisket moist and flavorful.

If you like a fattier brisket, leave more fat intact. Be careful not to cut into the meat. You can cut a wedge into the point fat layer to help the rub penetrate deeper.

Step 2: Season the Brisket

Generously rub the brisket with the spice mixture, ensuring you cover all sides, including the point fat wedge. Press the rub firmly to help it adhere.

For maximum flavor, wrap the brisket in butcher paper or foil and refrigerate for up to 24 hours. **If you’re short on time, you can skip this step.

Step 3: Bring to Room Temperature

Remove the brisket from the refrigerator 4 hours before smoking (2 hours for smaller briskets).

This allows the brisket to warm up to room temperature, ensuring even cooking. Keep an eye on it during this time and check it often to make sure it isn’t at room temperature for too long.

Step 4: Inject with Beef Broth

Unwrap the brisket and use a meat injector to inject 2 cups of beef broth (or as much as the brisket will hold). If liquid squirts out, you can re-inject it into a different section.

Step 5: Smoking the Brisket

1. Preheat your pellet smoker to 180°F.
2. Place the brisket on the smoker and smoke at 180°F for 1 hour.
3. Increase the temperature to 200°F and smoke for another hour.
4. Bump the temperature to 225°F and continue smoking until the internal temperature reaches 160-170°F. Use a meat thermometer for accuracy.

Step 6: Prepare and Apply the Marinade

While the brisket smokes, prepare the marinade:

1. Melt 2 cups of apple juice with 1 cup of butter.
2. Add hot coffee, hot beef broth, brown sugar, and maple syrup.
3. Ensure the marinade reaches at least 170°F to keep the brisket temperature steady.

Once the brisket reaches 160-170°F:

1. Remove it from the smoker.
2. Place it on a baking sheet and wrap it in foil, creating a “boat” around the brisket.
3. Pour the hot marinade over the brisket.

Step 7: Finish Cooking

1. Return the brisket (in its foil boat) to the smoker.
2. Increase the temperature to 250°F.
3. Smoke until the brisket reaches an internal temperature of 200°F. Estimate about 1-1.5 hours per pound.

Step 8: Create a Perfect Bark

1. Unwrap the brisket and drain any excess liquid.
2. Return it to the smoker, uncovered, for 15-20 minutes to caramelize and develop a flavorful crust.
3. Continue cooking until the internal temperature reaches 201-202°F.

Step 9: Rest the Brisket

1. Once done, remove the brisket from the smoker.
2. Cover it with foil and place it in a cooler to rest for 1-4 hours. This allows the juices to redistribute and ensures a moist, tender brisket.

Step 10: How to Slice Brisket

Brisket has two main parts:

• Flat: Leaner with a uniform shape, ideal for slicing.
• Point: Fattier and more flavorful, perfect for burnt ends or juicy slices.

To slice:

• Always slice against the grain for maximum tenderness.
• Start with the flat, slicing into 1/4-inch pieces.
• Once you reach the point, turn the brisket and continue slicing against the grain.

Serving Suggestions

• Serve with keto-friendly coleslaw, roasted vegetables, or a fresh green salad.
• Or serve with sourdough bread, our personal favorite!
• Leftover brisket makes excellent BBQ sandwiches, tacos, or breakfast hash.

Serving Size & Nutrition (Approximate for 18 lbs brisket)

• Serves: 18-24 people
• Serving Size: 3/4 lb cooked brisket
• Calories: ~500 per serving
• Protein: ~40g
• Fat: ~35g
• Carbs: ~5g (from the marinade)

Total Time Breakdown

• Prep Time: 30 minutes
• Resting Time (pre-cook): 4 hours
• Smoking Time: ~18-24 hours (depending on brisket size)
• Resting Time (post-cook): 1-4 hours

Total Estimated Time: ~24-30 hours

Enjoy your perfectly smoked brisket with rich flavors and melt-in-your-mouth tenderness. After having made this brisket on a pellet smoker recipe many, many times over the years, I can confidently say that it delivers every time!

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