Smoked Brisket on Pellet Grill

Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker

#smokedbrisket #pelletgrillbrisket #howtobbqright

Brisket smoked on a Pellet Grill

WHAT MALCOM USED IN THIS RECIPE:

The only thing it takes to create amazing brisket on a pellet grill is time. Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill.

You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.

When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets. At 11:00 the brisket goes on fat side down - just make sure you have plenty of pellets in the hopper.

After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.

Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing. Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours.

After the rest, remove the brisket and slice! This brisket will rival any “stick burner” out there. The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.

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

Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.

Connect With Malcom Reed:

[christophers]

this man represents all that is good in America.

[maxwellboone]

I rarely ever comment on videos but I definitely feel like this one deserves one. I recently smoked my first brisket and followed every step in this video and I had a complete success! Every aspect of cooking my brisket went according to Malcolm and his methods!
It was amazing!

[shaydu]

Malcom, please let me know when the house next door is for sale, thank you.

[ekeller]

Tried my first brisket following all the directions and it turned out perfect. This guy is right on the money!

[ericb.]

His smile during the pull test says it all! Malcom, you are my go-to for pellet smoking. cheers brother!

[haydenvachon]

I think my favorite part of his videos (outside of his skills and knowledge) is the fact that he’s been doing it for years and he still smiles ear to ear when he pulls something out and slices it. You’re a class act Malcom!

[tedbou]

Malcom its 7AM and thanks to you I'm wrapping my second perfect brisket!!! You explain and show us better than anyone on the internet!! The great thing is no opening up and low and slow to perfection!! Thank are the best!!!

[toddglynn]

I watch Malcom every time before I smoke anything. I follow all his recipes and smoking advice. Amazing every time

[davehoward]

After destroying the first 3 briskets I’ve tried to cook I came across this video and tried it. Malcolm, your video saved my brisket cooking career! This past weekend I made a 17.5 lb Prime packer using your method and it came out perfect. I only varied a little, used Worcestershire sauce for a binder, salt, pepper, garlic, paprika, and your The Steak Rub on the outside. Got the beautiful bark, beautiful smoke ring, awesome juice, and awesome taste. Several bbq junkies said it was the best they’ve ever had. You nailed it with this low & slow, and by following it I nailed it too. Thank you so much for all you do for your viewers, you are THE MAN!!! 👍😊

[liltommyboy]

I just want to say. I did this step by step with a 14lb full packer brisket and my family went nuts. It was MONEY. Just wanted to give you love from here in New York bringing BBQ to the North. I am not switching my Traeger ranking from “backyard bench warmer” -> “best on the block” because of this cook ! Thank you

[krayzie]

Opening that brisket from the paper is the same feeling when your a kid at Christmas

[craiglittle]

This is the best brisket guide out there. I’ve followed this man’s recipe and method and it works flawlessly every time.

[ladyb]

Malcom, my husband and I followed your directions and made our best brisket ever on the Traeger! We marinated the brisket for around 50 hours and made our own rub. Then followed your instructions. Our guests absolutely loved it! Thank you!!!!
I wish I could add a pic to this comment so you could see it!

[sethmontez]

My goodness this is probably my favorite lesson in smoking a brisket. Quick explanation, trim, times, temp, wrap method, everything! My mouth was watering! Mine is on for Thanksgiving now! Turkey goes on in the early morning!

[davidwhite]

Thank you for this video. I always wanted to try smoking a brisket but was hesitant because it is not a cheap experiment. I recently bought a pellet smoker and decided it was time. I followed the instructions on this video exactly and it turned out pretty dang good for my first try. That low and slow cook sure tested my patience but it was worth it.

As I was slicing it up for the family, I did announce "that's a clapper right there Jack!"

[alisonsantiago]

Malcom, this was the first time I have ever tackled a brisket and all I can say is THANK YOU! OMG it was so wonderful (17 hours) and it was golden! Thank you for sharing this with us!

[trapshooter]

The 24 dislikes are from Malcom's neighbors who didn't get any brisket, but got tortured with the smell all night.

[pnolin]

Been smoking meat for years and I still love watching his videos

[fishkbcf]

When you look at this man you just immediately think...I’ll bet this fella knows how to do some bbq right. Awesome stuff

[harryboyd]

I've had my pellet grill for 6 - 8 months, and have been looking for a practical and simple way to cook my first brisket. This is a perfectly simple recipe and instructional video its going in the grill tomorrow morning. I'm picky because I lived in Texas for many years and I know that a good brisket doesn't need a lot of special stuff, and this is perfect. Thanks.