How to Make the Perfect Texas-Style Brisket on a Pellet Grill

This Texas-style brisket recipe delivers smoky, tender, and flavorful results using a pellet grill, rivaling the taste of an offset smoker with the right techniques.

The Ultimate Texas-Style Brisket Recipe

A well-cooked Texas brisket is the holy grail of barbecue, and many believe it can only be achieved with an offset smoker. But with the right technique, a pellet grill can produce results just as incredible. This method utilizes a water pan setup, a carefully managed smoke application, and a precise wrapping technique to create the perfect tender, flavorful brisket. Follow along, and you’ll have a brisket that will fool even the most seasoned Texan pitmasters.

Step 1: Trimming the Brisket

Start by slicing through the cryovac bag and removing the brisket. If the flat has a very thin tip, trim it off to ensure even cooking. Then, remove a thin strip from both sides to expose fresh meat and improve smoke penetration. Carve down the hump on top so the brisket lays flatter in the smoker. Trim the fat cap down to about 1/4 inch—this allows it to render properly. Lastly, remove the silver skin from the bottom of the brisket, as it can cause the meat to curl and squeeze out moisture.

Step 2: Seasoning the Brisket

Slather the brisket with soy sauce to help the rub adhere and enhance flavor. Use either a Texas-style 50/50 blend of coarse black pepper and kosher salt or a specialty brisket rub with a mix of spices designed to create a deep, textured bark. Apply the rub generously, ensuring full coverage for maximum flavor and a well-developed crust.

Step 3: Setting Up the Pellet Grill

Prepare the pellet grill by placing two aluminum water pans on the bottom rack and filling them with warm water. This setup diffuses heat and mimics the indirect heat of an offset smoker. Remove the upper rack if necessary, and place a grill grate over the water pans to hold the brisket. Ensure the brisket sits entirely within the footprint of the water pans to protect it from excessive direct heat.

Step 4: Smoking the Brisket Low & Slow

Set the pellet grill to the lowest possible temperature and smoke the brisket for 4 hours. This stage is crucial for developing a deep smoke flavor. Spritz the brisket every hour with a mix of equal parts water, apple cider vinegar, and soy sauce. This keeps the surface moist, helping smoke adhere better while preventing it from drying out too quickly.

Step 5: Adding a Secondary Smoke Source

After 4 hours, introduce a secondary smoke source for additional flavor. Use a pellet tube, pellet tray, or a smoke cage filled with charcoal and wood chunks. Place it near the burn pot, ensuring consistent smoldering. Increase the temperature to 300°F to cook the brisket more efficiently while maintaining a steady smoke output.

Step 6: Wrapping in a Foil Boat

At around the 8 to 10-hour mark, when the internal temperature reaches 170°F, prepare a foil boat. Lay two sheets of wide aluminum foil in a plus sign pattern, then shape them into a shallow boat. Place the brisket inside, folding the edges to protect the thinner end of the flat from excessive heat exposure. This technique locks in moisture while still allowing the bark to develop.

Step 7: Cooking Until Tender

Continue cooking at 300°F, rotating the brisket every hour for even heat distribution. No additional spritzing is needed at this stage, as the foil boat will help retain moisture. Cook until the brisket reaches at least 195°F internally everywhere you probe, which typically takes 11 to 13 hours in total.

Step 8: Final Wrap and Holding

Once the brisket reaches the target temperature, lay three sheets of heavy-duty foil in a plus sign pattern. Add beef tallow, clarified butter, and soy sauce to the center, then place the brisket on top and wrap it tightly. If resting in a holding oven at 150°F, no immediate rest is needed. However, if the brisket is overcooked (203°F+), let it cool at room temperature for 1-2 hours before holding to prevent overcooking.

Step 9: Resting and Slicing

Hold the brisket at 150°F for 18-20 hours, allowing the connective tissues to break down further for ultimate tenderness. When ready to serve, slice against the grain, starting with the flat and working toward the point for the perfect bite.