{"id":1480,"date":"2020-10-24T22:57:44","date_gmt":"2020-10-24T14:57:44","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=1480"},"modified":"2022-12-25T19:44:09","modified_gmt":"2022-12-25T11:44:09","slug":"how-to-smoke-a-brisket-on-a-pellet-grill","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-smoke-a-brisket-on-a-pellet-grill\/","title":{"rendered":"The Art of Smoking Brisket on a Pellet Grill – Secrets from the Pitmasters"},"content":{"rendered":"
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Smoking a brisket on a pellet grill is a surefire way to impress your family and friends with your barbecue skills. But smoking that perfectly tender and flavorful brisket isn’t always easy. That’s why I reached out to some of the top barbeque gurus to get their tips and tricks for smoking a brisket on a pellet grill. In this article, we’ll walk you through the entire process, from preparation to cook, so you can master this challenging yet rewarding meat. <\/p>\n\n\n\n
To smoke a brisket on a pellet grill, start by setting the temperature between 250\u00b0F and 275\u00b0F. Allow the brisket to cook until the bark hardens and the internal meat temperature reaches 150\u00b0F, which should take around 5-6 hours. Then, wrap the brisket in foil or butcher paper and return it to the pellet grill for an additional 4 hours or until the internal meat temperature reaches 203\u00b0F or the meat feels like butter when poked.<\/strong> Before cooking, trim the fat cap to 1\/4 inch and remove the silver skin from the brisket, and consider applying a binder such as olive oil or mustard and seasoning the meat with a barbeque rub. Once the brisket is finished cooking, allow it to rest for at least an hour or place it in a dry cooler for up to 4 hours before slicing and serving.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n There’s no saving a poor brisket. <\/strong>The quality of the brisket you use is an important factor in achieving the perfect smoked brisket. Many YouTube pitmasters don’t mention this, but using a low-quality brisket can make it more difficult to cook and result in a less flavorful and tender final product. On the other hand, a high-quality brisket with good marbling and fat content will be easier to cook and result in a more flavorful and tender finished product. Keep this in mind when selecting a brisket for smoking and don’t rely solely on barbecue tips and tricks to save a low-quality cut of meat.<\/p>\n\n\n\n <\/p>\n\n\n\n Look for good marbling.<\/strong> When choosing a brisket for smoking, it’s important to look for a cut that is well-marbled with fat. This will help the brisket stay moist and flavorful during the long cooking process. Look for a brisket with a thick fat cap, as this will help protect the meat from drying out. You should also choose a brisket with a deep red color, as this indicates a high level of marbling. If possible, try to find a brisket that has been wet-aged, as this will enhance the flavor and tenderness of the meat. Avoid briskets that are excessively lean or have a lot of gristle, as these will not produce as good of a finished product.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Trimming a brisket is an important step in the smoking process because it helps to prepare the meat for cooking. When you trim off excess fat and remove the silver skin from the brisket, you are creating a more evenly-shaped piece of meat that will cook more evenly and consistently. Trimming also helps to remove any tough or inedible parts of the brisket that might make it less enjoyable to eat. By leaving a thin layer of fat on the brisket, you can also help to protect the meat from drying out during the long smoking process.<\/strong> <\/p>\n\n\n\n Trimming brisket in 4 steps: <\/strong><\/p>\n\n\n\n <\/p>\n\n\n\nStep<\/th> Description<\/th><\/tr><\/thead> 1<\/td> Trim the fat cap to 1\/4 inch and remove the silver skin from the brisket<\/td><\/tr> 2<\/td> Preheat the pellet grill to 250\u00b0F<\/td><\/tr> 3<\/td> Season the brisket with a barbeque rub and apply a binder (optional)<\/td><\/tr> 4<\/td> Place the brisket on the pellet grill and smoke for 1 hour per pound<\/td><\/tr> 5<\/td> After the first hour, spritz the brisket every 30 minutes with a mixture of equal parts apple juice and water<\/td><\/tr> 6<\/td> When the internal meat temperature reaches 150\u00b0F, wrap the brisket in foil or butcher paper<\/td><\/tr> 7<\/td> Return the wrapped brisket to the pellet grill and continue smoking until the internal meat temperature reaches 203\u00b0F<\/td><\/tr> 8<\/td> Remove the brisket from the pellet grill and allow it to rest for at least an hour before slicing and serving<\/td><\/tr> 9<\/td> If desired, sauce or glaze the brisket before serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Tips for Buying the Best Brisket<\/h2>\n\n\n\n
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Buy the highest grade you can afford<\/h4>\n\n\n\n
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Trimming The Brisket<\/h2>\n\n\n\n
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