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.
Prep Time 30 minutesminutes
Cook Time 12 hourshours
Total Time 1 dayday6 hourshours30 minutesminutes
Ingredients
1 whole packer brisket (Choice or Prime grade)
2 tbsp soy sauce
1/4 cup coarse black pepper
1/4 cup kosher salt
2 aluminum water pans
1/2 cup apple cider vinegar
1/2 cup water
1 tbsp soy sauce (for spritzing)
3 sheets heavy-duty aluminum foil
2 tbsp beef tallow or clarified butter
Instructions
Trim the brisket, removing excess fat and silver skin for even cooking.
Coat the brisket with soy sauce, then season heavily with a 50/50 salt and pepper mix.
Set up the pellet grill with water pans beneath a grill grate and preheat to the lowest setting.
Smoke the brisket at low temperature for 4 hours, spritzing hourly with a mix of water, apple cider vinegar, and soy sauce.
Add a secondary smoke source (pellet tube, tray, or smoke cage) and increase the grill temperature to 300°F.
Continue cooking and spritzing every hour until the brisket reaches 170°F internally.
Wrap the brisket in a foil boat and cook until it reaches at least 195°F internally.
Wrap the brisket tightly in heavy-duty foil with beef tallow and soy sauce, then rest at 150°F for 18-20 hours.