Active time: 30 min. Total time: 35 hours, including 24 hours chilling
Yield: Serves 12 to 14 (serving size: about 9 oz. [for 12])
If you want tender, succulent, and flavorful beef, our Pellet Grill Smoked Brisket is the way to go. Pre-seasoning imparts serious flavor on the brisket and helps it form a nice bark, especially on the bottom. More experienced smokers will even be able to tell the brisket’s done without using a thermometer, but rather by just looking at it. Our spice rub collaborates with the mild smoke flavor, while the meat itself has good stretch without falling apart. Serve with white bread, pickles, BBQ sauce, Mac and cheese, potato salad, collards, or coleslaw, and set aside time for a food coma nap afterwards.
- 1(10- to12-lb.) untrimmed or packer-cut beef brisket, fat cap trimmed to 1/4-in. thickness
- 1/4 cup kosher salt (such as Diamond Crystal)
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons chili powder
- 3 tablespoons garlic powder
- 1 1/2 tablespoons ground coriander
- Hardwood pellets
- Spray bottle with water
How to Make It
Sprinkle all sides of brisket with salt. Place brisket on a wire rack set inside a large rimmed baking sheet. Chill, uncovered, 24 hours.
Remove brisket from refrigerator. Stir together pepper, chili powder, garlic powder, and coriander in a small bowl. Rub mixture evenly over entire surface of brisket.
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 275°F, close lid, and preheat pellet grill 10 to 15 minutes.
Place brisket, fat cap up, on grill grate, close lid, and grill, until meat’s surface forms a cherry mahogany colored crust, 5 to 6 hours, lightly misting with water every hour. (Spray as quickly as possible to keep too much heat from escaping.)
Carefully remove brisket from grill (it will be hot), and wrap tightly in 2 layers of aluminum foil. Return to grill; close lid, and grill until a meat thermometer inserted in center of brisket registers 200°F to 205°F, 2 1/2 to 3 1/2 hours. Transfer to a cutting board, and let rest in foil 2 hours. Cut brisket against grain into thin slices.
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