Smoking Brisket on Pellet Grill - in 5 Easy Steps!
August 06, 20236 min read
To smoke brisket on a pellet grill:
Step 01: Choose with good marbling.
Step 02: Then, trim it so it cooks evenly and season it well.
Step 03: Now, slowly smoke it at a set temperature to give it a rich taste.
Step 04: After that, let it rest to make it as soft as possible.
Step 05: Lastly, cut against the grain, and then enjoy the tasty slices.
This is just a basic overview of how tosmoke brisket on a pellet grill. This article comes with a step-by-step guideline to smoke the perfect brisket. So, keep reading to find out everything!
The 5 easiest steps to smoking brisket on a pellet grill.
Step-by-step guidelines on how to carry out each step including the temperatures, timings, and so on.
Answers to some of the most asked questions related to this query.
How to Choose The Right Brisket?
You should choose a brisket with a lot of marbling and fat that runs through the meat.
Here is a brief step-by-step guide to choosing the right brisket for smoking in a pellet grill:
Step 1: Choose a whole packer brisket with both the flat and point parts for a full and flavorful cut of meat.
Step 2:Choose a brisket that is at least 10 pounds and has a grade of choice or higher, which means that it is of high quality and tender.
Step 3:Look at the marbling in the meat. More marbling means the meat will be more juicy and soft. Good beef has a lot of marbling all over it.
Step 4:When choosing the flat part of the brisket, look for a cut that is evenly sized and shaped and has a thin layer of fat. Avoid rough or uneven spots to make sure the food is cooked evenly and at the same time.
By following these steps, you can choose the right brisket for smoking in a pellet grill and achieve a great bark, moist, tender, and smoky flavor.
How to Smoke Brisket on A Pellet Grill in 5 Steps?
In this section, we’ll be providing you with step-by-step instructions to carry out the simple steps for smoking brisket on a pellet grill:
Step 1: Trim The Brisket
Brisket has a lot of fat surrounding the meat, particularly on the point side. Anda good brisket trim can essentially make or break it. We recommend trimming the brisket when it's nice and cold because it's easiest to work with.
To trim the brisket, put it in the blast chiller for 30 mins. Then, when the fat is hard and easy to cut, trim it.
You should take off most of the fat from the top side. On the bottom, you can leave about a quarter inch of fat and cut off all the fat from the point. But don't get rid of the extra fat. Make some tasty brisket fat later.
Step 2: Season It Well
Add garlic powder and onion powder to a brisket rub to make it taste good. Paprika that's been smoked is also good.
Don't be afraid to season your brisket well, while making sure it's well covered on all sides. Brisket is a big piece of beef that needs a lot of spices.
Before putting it on your grill, let it rest on the counter for at least20 minutes. You can also season a brisket the night before so that the rub has time to really soak into the meat.
This also saves time on the day off. All you have to do is take it out of the fridge and put it on your grill.
To smoke the brisket:the timings of smoking briskets at different temperatures
Smoke your brisket fat side down. Brisket is meat from the chest of any animal, and it has a lot of fat. The side that faces the skin normally has a layer of fat on it called the "fat cap." Smoking it fat side down helps your brisket taste and look better by giving it a crispy back.
Use the smoke setting on the pellet smoker to keep the temperature between180 and 190°F (82°C - 88°C). This lets the brisket soak up more smoke, which makes it taste even better.
You can do this with any kind of smoke wood. If the smoker has a second rack, put the brisket on it with a foil pan underneath. Make sure the fat cap is facing down.
After 7-8 hours check on your brisket and go ahead and spritz with water for the first time. If you are happy with the bark and the internal temperature is reading165°F or more, go ahead and wrap with butcher paper. But make sure not towrap the brisket too early.
Now, wait until the thickest portion of the flat has an internal temperature between200 and 203°F (93.3°C - 95°C).
You can check the temperature with either a temperature probe or a thermometer that gives you a reading right away. You can use theCDN IRM200 or theEscali AH1 meat thermometers for the most accurate readings.
Check that the probe slides through the meat easily and with little resistance to see if it's done. If you’re wonderinghow long it takes to smoke a brisket at 225 degrees, it’s 1.5-2 hours per pound. So, It would take 18 to 24 hours to smoke a 12-pound brisket.
Step 4: Let The Brisket Rest A Little
Wrap the meat in butcher paper and then in an old towel to keep it warm after it's done cooking.
This is an important part of smoking that makes sure the meat’s as soft and juicy as it can be.
Now, put the brisket in the cooler forat least an hour,better two, andup to six hours. This gives the meat time to soak up its own juices, making the final product moist and flavorful.
The brisket fibers loosen while sitting. It makes cutting easier and prevents moisture loss. This final resting time ensures a properly smoked, tender brisket that will please any barbecue fan.
Step 5: Slice & Serve
First, make sure the brisket has had enough time to rest. If you're not going to eat it all at once, leave the rest whole to keep the moisture. But, make sure you considerhow long cooked brisket stays good for when you keep leftovers.
To slice the brisket, cut the brisket in half to separate the flat from the point. Then, remove any extra fat from the top of the brisket and cut off the tip. The tip can be used to make tasty burnt ends.
Now, start slicing the flat withlong and smooth strokes.Aim for slices about the thickness of a pencil and always cut against the grain of the meat.
Cut the point in half lengthwise to avoid making small pieces, and then cut against the grain.
By slicing the meat this way, the muscle fibers are shortened, making the meat even softer. When you're done, you'll have a delicious mix of sliced, juicy brisket and chewy, tasty burnt ends to enjoy.
Frequently Asked Questions (FAQs):
Can beef be smoked without being wrapped?
Yes, you can smoke beef without wrapping. If you don't have to finish your brisket by a certain time and you like a very smoky, crunchy bark, you might want to cook your brisket without a wrap. The brisket that isn't wrapped will get more smoke, which will make the bark on the outside of the meat thicker and drier.
What is the most dangerous temperature for cooking brisket?
The “Danger Zone” refers to temperatures between 40 and 140 °F, where hazardous germs can develop. Since smoking cooks food at low temperatures, the meat will take too long to thaw in the smoker. This will enable it to stay in the "Danger Zone".
What makes briskets tough?
There are plenty of connective tissues in the brisket, which makes it tough. Collagen is the name for the kind of connective tissue that is found in brisket. If you cook the meat too fast, it will be tough and dry. Slowly cooking brisket with some liquid turns the collagen into gelatin, which makes the meat tender.
That’s all we have in store for you tonight. Hopefully, all your confusion aboutsmoking brisket on a pellet grill has been cleared out.
We will see you again with more informative pieces.