Brisket on pellet grill

[Shupe88]

Anyone have any experience with cooking a brisket on pellet grill? I'm needing to know cook temps and time. I'm wanting to eat around 12pm Christmas Day. I guess I could google it but I would rather ask here first. Thanks!


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[Wheels]

Better plan on putting it on tomorrow night. 225* figure 1.5 hours per pound. It will stall on you at about 160* and take several hours to get to 203 which is when I pull it. You can wrap it in butcher paper during the stall. Let it rest at least an hour after you take it off.

 

[BadDogPSD]

I've had good luck with this guys tutorials.

 

[PopNFresh]

that's a big qurstio, I wrap at 145 & pull at 205-208
it depends on so many factors from size of cut to grill accuracy (need at least a ten brisket sample size)

the best advice I'll give you is simple, a brisket straight off the smoker to the table is a bad ideabut a brisket that spends an hour or two in a small cooler when it comes off the grill is great. I'd expect 16hrs and when I'm under that get it in a little insulated cooler, better an hour or two early than late.

 

[Dos XX]

The below method with wrapping works well. I pretty much have quit wrapping and smoke them for 20 to 24 hours at low temp. Some people might not care for how barky mine are, though. Wrapping is a good way to go.

Resting in a small cooler is mandatory for me.

https://howtobbqright.com/2020/05/22/pellet-grill-brisket/

 

[Mike D Texas]

that's a big qurstio, I wrap at 145 & pull at 205-208
it depends on so many factors from size of cut to grill accuracy (need at least a ten brisket sample size)

the best advice I'll give you is simple, a brisket straight off the smoker to the table is a bad ideabut a brisket that spends an hour or two in a small cooler when it comes off the grill is great. I'd expect 16hrs and when I'm under that get it in a little insulated cooler, better an hour or two early than late.

Absolutely.

A long rest is absolutely crucial to a good brisket. Don’t take shortcuts here.

 

[Steve O]

Cook it for it to finish between 6-8 am then put it in a warm cooler until all the guests arrive to let it rest.

 

[ColPenguin]

Never have used a pellet grill.

It wouldn't be unheard of to smoke it for 15-20 hours to reach 203F. If it finishes early wrap it in an old towel, in the morning, and hold it in a cooler until noon.

I would start it at least 24 hours in advance.

 

[PopNFresh]

The below method with wrapping works well. I pretty much have quit wrapping and smoke them for 20 to 24 hours at low temp. Some people might not care for how barky mine are, though. Wrapping is a good way to go.

Resting in a small cooler is mandatory for me.

https://howtobbqright.com/2020/05/22/pellet-grill-brisket/

Texas crutch the thing unless you make burnt ends, I appreciate Bark but it's a fine line to jerky and burnt ends makes friends and diabetes

 

[4090Sharps]

This is how I do mine, more or less, which incorporates a long rest like everyone else is talking about. This method gives you plenty of time and is pretty fool-proof:

Summary of the below video
- Trim brisket
- Rub with mustard, heavily salt and pepper. (I prefer the mustard to using water or something else)
- Place in grill for 4-6 hr at 225F
- After the 4-6hr, brisket should be sweating. Turn to 250F
- Wrap end of flat with foil at 170F internal to keep it from getting over done and dry
- At 185-190F internal, wrap in paper, place in deep pan with half cup of water. Seal with foil over top
- Hold the oven at ~150F for 10+ hr

 

[4090Sharps]

The below method with wrapping works well. I pretty much have quit wrapping and smoke them for 20 to 24 hours at low temp. Some people might not care for how barky mine are, though. Wrapping is a good way to go.

Resting in a small cooler is mandatory for me.

https://howtobbqright.com/2020/05/22/pellet-grill-brisket/

This video is how I started out doing brisket, but I now prefer the long "proofing cycle" hold in my oven and get much better results.

 

[Mighty Mouse]

Are you cooking a whole brisket (aka, “packer cut”), just the flat, or just the point?

 

[johnnycake]

I've done a bunch of briskets on my pellet grill. I've also done briskets on charcoal and with stick burner pits. I've never had much luck with identifying an average time to completion. I've had whole 20lbers take 30 hrs and I've had them finish in 8.

But my favorite thing about smoked meats is that the flavors develop better if you rest it overnight in the fridge after it completely cooks. Then you just reheat it wrapped in foil for ~30-45 minutes in the oven or in the pellet grill at 350 before meal time. It tastes smokier, texture is every bit as good as the first day, and it's extremely reliable and controllable.

I get more consistent and predictable cook times if I separate the flat from the point. It'll also speed up the cook time a lot. I do this almost every time now.

 

[HuntHarder]

1- 1½ hours a pound @ 225* I would put it on the night before. Typically wrap mine around 160*ish when it stalls. I pull mine at 203* Pretty crucial to allow it to rest in a cooler wrapped in towels for atleast 2 hours.

 

[Shupe88]

Are you cooking a whole brisket (aka, “packer cut”), just the flat, or just the point?

Whole brisket. 13 pounds before trimmed


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[Mighty Mouse]

I get more consistent and predictable cook times if I separate the flat from the point. It'll also speed up the cook time a lot. I do this almost every time now.

I do the same. Purists may cringe at the thought of separating a brisket, but I doubt many of them could tell any difference in the end product.

 

[Nine Banger]

It will stall on you at about 160* and take several hours to get to 203 which is when I pull it. You can wrap it in butcher paper during the stall. Let it rest at least an hour after you take it off.

I'd expect 16hrs and when I'm under that get it in a little insulated cooler, better an hour or two early than late.

These guys are spot on. I trim almost all the fat off. Diners think its gross and it doesn't hurt the end product to get it all off. I only put salt and pepper on mine.

I get more consistent and predictable cook times if I separate the flat from the point.

This makes me cringe.

 

[khart_6882]

I’ve done like a dozen of them with slightly different methods, each one done in a pellet grill with long rest periods in a cooler. They all turn out nearly identical. The ends are dry and the middle is juicy and delicious.

 

[Mighty Mouse]

Whole brisket. 13 pounds before trimmed


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1.5 hrs per pound at 225-250°F is a pretty good rule of thumb. You can cut the total time required roughly in half if you cook the point and flat separately.

Whether you separate or not, err on the side of starting too early rather than too late. If it finishes a few hours earlier than expected, no big deal…it just gets to rest that much longer.

 

[Skerhunter]

I cook mine over-night and typically rest in a cooler most of the day to served at 5-7pm. But have served them for lunch like you are planning.

Usually run it on low over night the get up early (9pm-4am), add tallow (if it’s not waygu) when I wrap it and finish it at 225-250. Should be done and have time to rest before noon!