Overnight Texas-Style Brisket on a Pellet Grill

There’s nothing quite like a perfectly smoked Texas-style brisket with a jet-black bark and melt-in-your-mouth tenderness. But many home cooks struggle with keeping their brisket moist while achieving that signature flavor.

Introduction

There’s nothing quite like a perfectly smoked Texas-style brisket with a jet-black bark and melt-in-your-mouth tenderness. But many home cooks struggle with keeping their brisket moist while achieving that signature flavor. This recipe takes the guesswork out by using a pellet grill and leveraging a few simple but powerful tricks—like overnight cooking and thermal sinking—to create a brisket that’s as good as (or better than) what you’d get at a top-tier BBQ joint.

Step 1: Preparing the Brisket

Trim your brisket to remove excess fat while leaving about 1/4 inch of fat cap for moisture retention. Season generously with a simple Texas-style rub of coarse salt and black pepper, or use your favorite BBQ rub for added complexity.

Step 2: Setting Up the Grill

Place your brisket on the upper rack of the pellet grill at 7:00 p.m., ensuring it’s positioned away from direct heat. This prevents the brisket from drying out due to intense radiant heat from the deflector plate and burn pot.

Step 3: Using a Water Pan

Place a large water pan beneath the brisket. Water acts as a thermal sink, absorbing and redistributing heat evenly. This keeps the brisket cooking at a low and steady pace, enhancing tenderness.

Step 4: The Overnight Cook

Set your pellet grill to 190°F and let the brisket smoke overnight for 12 hours. This long, slow cook develops a deep smoke ring and forms the beginnings of a dark, flavorful bark.

Step 5: Ice Bath for Thermal Stability

At 7:00 a.m., add ice to the water pan and increase the grill temperature to 300°F. The ice helps maintain thermal balance while allowing for higher convective heat, ensuring proper fat rendering without burning.

Step 6: Monitoring Internal Temperature

After 5 hours at 300°F, check the brisket’s internal temperature. It should be between 175-185°F. If it reaches 190°F before 5 hours, remove it earlier to prevent drying out.

Step 7: Wrapping for Moisture Retention

Once the brisket is done smoking, wrap it in tallow-soaked butcher paper or a 50/50 mix of tallow and clarified butter. Double-wrap in foil, adding 1/2 cup of water for extra moisture.

Step 8: Holding at Low Heat

Place the wrapped brisket in a holding oven at 150°F (or use an electric smoker, toaster oven, or oven with a low setting). Hold for 5-6 hours to break down collagen and enhance tenderness.

Step 9: Slicing and Serving

Just before serving, slice against the grain. The brisket should be tender, juicy, and smoky, with a deep, Texas-style bark. Enjoy!