Pellet Grill Brisket

This Pellet Grill Brisket proves you can make incredible barbecue on a pellet grill with the right technique and a little patience. Seasoned simply, smoked low and slow, wrapped in butcher paper, and rested before slicing, this recipe delivers rich bark, tender slices, and dependable results every time.

Pellet Grill Brisket

Whole packer brisket seasoned with Killer Hogs rubs, smoked low and slow on a pellet grill, wrapped in butcher paper, and rested for tender, flavorful slices.

Author: Malcom Reed

Ingredients

1 whole packer brisket (16 lbs)
1/4 cup Killer Hogs Hot Rub
1/8 cup Killer Hogs TX Brisket Rub

Directions

Trim the thick layer of fat from the brisket. Remove the thin edge and any silver skin from the top of the flat. Flip the brisket over and trim the fat side to about 1/4 inch thick.
Season the brisket with Killer Hogs Hot Rub, followed by Killer Hogs TX Brisket Rub.
Let the brisket rest for a few hours before placing it on the smoker.
Preheat a pellet grill to 195°F using pecan pellets.
Place the brisket on the pellet grill fat-side down and smoke for 8 hours.
Wrap the brisket in butcher paper, insert a probe thermometer into the center of the flat, and return it to the smoker.
Increase the smoker temperature to 250°F and continue cooking until the internal temperature reaches 200°F.
Rest the brisket in a dry cooler for 2 hours.
Slice the flat into 1/4-inch slices. Rotate the point and slice it as well. Trim the edges and cut them into cubes for burnt ends.