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Perfect Brisket On A Pellet Smoker Recipe

This recipe makes a melt-in-the-mouth brisket using a pellet smoker, a delicious rub and an easy marinade.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 hours
Resting Time 4 hours
Total Time 1 day 30 minutes
Course Main Course
Cuisine American
Servings 18 servings
Calories 500 kcal

Equipment

  • 1 Pellet smoker
  • 1 Meat thermometer
  • 1 Large cooler

Ingredients
  

Brisket & Rub

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

Marinade

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Preheat your pellet smoker to 180°F.
    Place the brisket on the smoker and smoke at 180°F for 1 hour.
    Increase the temperature to 200°F and smoke for another hour.
    Bump the temperature to 225°F and continue smoking until the internal temperature reaches 160-170°F. Use a meat thermometer for accuracy.
  • While the brisket smokes, prepare the marinade:
    Melt 2 cups of apple juice with 1 cup of butter.
    Add hot coffee, hot beef broth, brown sugar, and maple syrup.
    Ensure the marinade reaches at least 170°F to keep the brisket temperature steady.
  • Once the brisket reaches 160-170°F:
    Remove it from the smoker.
    Place it on a baking sheet and wrap it in foil, creating a "boat" around the brisket.
    Pour the hot marinade over the brisket.
  • Return the brisket (in its foil boat) to the smoker.
    Increase the temperature to 250°F.
    Smoke until the brisket reaches an internal temperature of 200°F. Estimate about 1-1.5 hours per pound.
  • Unwrap the brisket and drain any excess liquid.
    Return it to the smoker, uncovered, for 15-20 minutes to caramelize and develop a flavorful crust.
    Continue cooking until the internal temperature reaches 201-202°F.
  • Once done, remove the brisket from the smoker.
    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.
  • Slice against the grain and serve with your favorite sides.

Video

Keyword BBQ Recipes