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.
Keyword Overnight brisket on a pellet grill
Prep Time 30 minutesminutes
Cook Time 17 hourshours
Total Time 23 hourshours28 minutesminutes
Ingredients
1 whole packer brisket
2 tbsp coarse salt
2 tbsp coarse black pepper
1/2 cup beef tallow
1/2 cup clarified butter (optional)
1/2 cup water (for wrapping)
Instructions
Trim brisket, leaving 1/4 inch fat cap. Season with salt and pepper.
Place brisket on upper rack of pellet grill at 7:00 p.m.
Set grill to 190°F and place a water pan underneath.
Smoke overnight for 12 hours.
At 7:00 a.m., add ice to the water pan and increase temperature to 300°F.
Smoke for 5 hours or until internal temperature reaches 175-185°F (remove at 190°F max).
Wrap in tallow-soaked butcher paper and double-wrap in foil with 1/2 cup water.