How to Smoke a Brisket on a Pellet Grill (Texas Style)

5 from 13 votes

This beef brisket cooked to perfection on a pellet smoker has the best bark, tender texture, and a smoky flavor!

Prep Time20

Total Time8 20

Course: Main Course

Cuisine: American, Barbecue

Servings: servings

Calories: 706kcal

Smoker or grill (pellet grill, offset smoker, etc.)
Wood pellets or other type of wood based on your smoker type and smoke flavor preference
Butcher paper

Preheat the Smoker: Set up smoker or grill for indirect cooking at 250°F. Add preferred smoking wood (e.g., hickory pellets, wood splits, or chips).
Prepare Brisket: Trim brisket to desired fat cap thickness. Rub all over with Worcestershire sauce. Season generously with soul food seasoning or preferred dry rub.
Smoking: Place brisket on smoker with point end facing heat source. Cook for 3 hours without opening smoker.
Monitoring and Spritzing: After 3 hours, insert meat thermometer into thickest part of flat. Spritz brisket with water as needed to keep it moist.
Wrap Brisket: When brisket reaches internal temperature of 165°F, remove from smoker. Wrap tightly in butcher paper or heavy-duty aluminum foil. Place back on smoker.
Finishing the Cook: Continue cooking until internal temperature of brisket reaches 203°F, or until it feels tender when poked with temperature probe.
Resting and Slicing: Remove brisket from smoker and let rest in oven or cooler for at least 45 minutes. Separate flat and point sections of brisket. Slice both sections against the grain for optimal texture.

Size and Quality: Select a brisket with good marbling (fat within the meat). USDA Prime or Choice grades are ideal.
Trimming the Fat: Leave about ¼ inch of fat on the brisket. This helps to keep the meat moist during smoking.
Wood Selection: Hickory is a popular choice, but you can experiment with oak or pecan.
Consistent Temperature: Keep your smoker at a steady 250°F. Fluctuations can affect cooking time and the final result.
Spritzing: Spritzing every hour after the first three hours helps maintain moisture and adds flavor.
Butcher Paper vs. Foil: Butcher paper allows the bark (crust) to stay crisper, while foil can make it a bit softer. Choose based on your preference.
Tight Wrapping: Ensure the wrap is tight to retain moisture and speed up the cooking process.