Maintain steady grill temperature for best results. Always cook to internal temperature rather than time. Resting is essential for juicy slices. Adjust seasoning and wood pellet choice to suit your flavor preference.
Ultimate Smoking Brisket on Pellet Grill Backyard BBQ Masterpiece
Slow-smoked, tender brisket with bold bark and deep wood-fired flavor, perfect for backyard gatherings and barbecue celebrations.
Ingredients
Scale
1 whole packer brisket (12–14 pounds)
2 tablespoons olive oil or yellow mustard
2 tablespoons coarse kosher salt
2 tablespoons coarse black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 tablespoon brown sugar
1 cup apple cider vinegar
1 cup water
Instructions
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Trim brisket, leaving ¼ inch fat cap.
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Rub olive oil or mustard evenly over brisket.
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Mix rub ingredients and coat brisket thoroughly.
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Preheat pellet grill to 225°F (107°C).
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Place brisket fat-side down and smoke until internal temperature reaches 165°F (74°C).
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Wrap tightly in butcher paper or foil.
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Increase temperature to 250°F (121°C) and cook until internal temperature reaches 200–203°F (93–95°C).
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Rest 1–2 hours before slicing against the grain.