Easy Smoked Brisket Recipe (On a Pellet Grill)
Smoked Brisket with a simple salt and pepper bark, a beef broth injection for extra moisture, and a foil wrap finish that delivers tender, juicy slices with a deep smoke ring every time.
Servings 8 servings
Calories 520kcal
Ingredients
- 1 whole packer brisket 12 to 16 pounds
- 3 cups water
- 1/4 cup beef broth injection mix
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup kosher salt
- 1 cup black pepper
- 2 cups beef broth
Instructions
- Heat the grill to 225 degrees F. Keep the lid closed while it heats for 15 minutes. Turn on Super Smoke if your grill has it.
- Trim all fat from the top of the brisket. Leave about 1/4 inch of fat on the bottom.1 whole packer brisket
- In a large measuring cup or medium bowl, mix the water, beef broth injection mix, white pepper, onion powder, and garlic powder.3 cups water, 1/4 cup beef broth injection mix, 1 teaspoon white pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Fill the meat injector. Inject the liquid into the top of the brisket. Make injections about 1 inch apart in a grid pattern.
- Cover the brisket with kosher salt and black pepper.1 cup kosher salt, 1 cup black pepper
- Put the temperature probe into the thickest part of the brisket. Place the brisket on the grill with the fat side up. Close the lid and smoke at 225 degrees F until the inside reaches 160 degrees F. This should take about 4 to 5 hours.
- Take the brisket off the grill. Wrap it in two layers of heavy duty foil, but leave one end open. Pour in 2 cups of beef broth, then seal the foil.2 cups beef broth
- Put the wrapped brisket back on the grill and reinsert the probe. Raise the grill to 250 degrees F. Cook until the inside reaches 204 degrees F. This should take about 4 to 5 more hours.
- Take the brisket off the grill. Keep it wrapped, cover it with a clean towel, and let it rest for 1 hour before slicing.
Notes
Equipment: smoker or pellet grill, meat injector, meat thermometer or temperature probe, heavy duty aluminum foil, and a clean towel.
Plan ahead: the cook takes about 8 to 10 hours plus 1 hour of rest, so start early in the morning for dinner.
Cook to temperature, not time. 160 degrees F is the wrap point and 204 degrees F is done. Every brisket finishes on its own schedule.
Do not skip the 1 hour rest. Slicing early lets all the juice run out onto the board instead of staying in the meat.
Slice against the grain, and note that the grain changes direction between the flat and the point.
Storage: leftover brisket keeps in the fridge for up to 4 days. Reheat slices covered with a splash of beef broth at 300 degrees F until warmed through.
Plan ahead: the cook takes about 8 to 10 hours plus 1 hour of rest, so start early in the morning for dinner.
Cook to temperature, not time. 160 degrees F is the wrap point and 204 degrees F is done. Every brisket finishes on its own schedule.
Do not skip the 1 hour rest. Slicing early lets all the juice run out onto the board instead of staying in the meat.
Slice against the grain, and note that the grain changes direction between the flat and the point.
Storage: leftover brisket keeps in the fridge for up to 4 days. Reheat slices covered with a splash of beef broth at 300 degrees F until warmed through.
Nutrition
Calories: 520kcal