There’s nothing quite like the satisfaction of pulling a perfectly smoked brisket off the pellet grill. It’s tender, juicy, and packed with smoky goodness. While some folks think brisket is intimidating, I’m here to tell you—it doesn’t have to be! This simple and easy pellet grill smoked brisket recipe will have you making competition-worthy BBQ right in your backyard.

A Little Brisket History

Brisket has been a staple in BBQ culture for generations, especially in Texas. Historically, it was considered a tough, undesirable cut of meat—too chewy for most folks. But Texas pitmasters knew better. They discovered that cooking brisket low and slow over wood transformed it into one of the most flavorful and tender cuts of beef. Today, it’s the crown jewel of BBQ, whether served sliced, chopped, or in a sandwich dripping with sauce.

Understanding Brisket Cuts

Before we fire up the pellet grill, let’s talk about the different parts of a brisket.

Full Packer Brisket – This includes both the flat and the point, typically weighing 10-16 lbs. It’s the best choice for smoking since it has both lean and fatty meat.
Flat Brisket – This is the leaner portion, best for slicing and serving in uniform pieces.
Point Brisket – This is the fattier, more flavorful section, often used for burnt ends (aka BBQ gold).
Half Brisket – Some butchers sell brisket in halves, so you’ll either get just the flat or just the point.

Easy Pellet Grill Smoked Brisket

If you're a beginner to smoking brisket this is a great recipe to start with.

Print Recipe

Prep Time 10

Total Time 6 10

Course Main Course

Cuisine American

Servings 10

Equipment

Pellet Smoker

Ingredients

Any Size Brisket
Montreal Steak Seasoning
Lowery’s Garlic Salt
Beef broth or beef bouillon cubes

Instructions

Generously coat the brisket with Montreal Steak Seasoning and Lowery’s Garlic Salt. Make sure to cover all sides to build a great bark during the cook.
Step 2: Fire Up the Pellet Grill
Set your pellet grill to 185°F and let it come up to temperature. Place the brisket fat-side up on the grates.
Step 3: The Smoking Phase
Smoke the brisket at 185°F for 3-4 hours. But remember, smoking meat isn’t about time—it’s about temperature! Use a good digital meat thermometer to monitor the internal temp. You’re looking for an internal temperature of 165°F before moving on to the next step.
Step 4: Wrapping & Finishing in the Oven
Once the brisket hits 165°F, wrap it tightly in butcher paper or aluminum foil. If you want extra moisture, add some beef broth or dissolve a beef bouillon cube in water and pour it over the meat before sealing the wrap.
Transfer the wrapped brisket to an oven preheated to 250-275°F and continue cooking until it reaches 203°F internal temp. This is where a reliable meat thermometer is a must-have!
Step 5: Resting the Brisket
Once the brisket hits 203°F, remove it from the oven and let it rest for at least an hour, wrapped, in a cooler or on a cutting board. Resting allows the juices to redistribute, making for a more tender bite.

Keyword brisket, smoked brisket, beef,

Tips for the Best Smoked Brisket:

Use a meat thermometer to monitor internal temps accurately.
Wrapping the brisket after a few hours can help retain moisture.
Resting the brisket is crucial for tenderness—don’t skip this step!
Serve with your favorite BBQ sauce, pickles, and toasted buns for an amazing meal.

How to Cut a Brisket the Right Way

Cutting brisket wrong can ruin all your hard work. Getting a good sharp knife can go a long way. We recommend the Henckels 15-Piece Knife Set! Here’s how to do it right:

Find the Grain – The muscle fibers run in one direction. You’ll want to slice against the grain for tender meat.
Slice the Flat First – Start at the leaner end and cut 1/4-inch slices.
Handle the Point Differently – The grain changes direction in the point, so rotate your brisket before slicing this fattier section.
Enjoy – Serve with your favorite BBQ sauce or just let the smoky flavor shine!

Final Thoughts

Brisket doesn’t have to be complicated, and with a pellet grill, (we love our Traeger Grill Pro 34) the process is even easier. Keep an eye on your temps, use a quality meat thermometer, and let patience do the work. Before you know it, you’ll be slicing into the best brisket you’ve ever made—right from your own backyard.

Now, grab that brisket, fire up the smoker, and get ready to impress your friends and family with some real BBQ magic!

Happy grilling!

Simple & Easy Wood Pellet Smoked Brisket