Brisket on a Pellet Grill

Introduction

This tutorial will guide you through the process of smoking a brisket on a pellet grill, specifically using the Traeger Timberline XL. You'll learn how to achieve a juicy brisket with a flavorful bark, utilizing a low and slow cooking method followed by an increase in temperature for perfect tenderness. Whether you're a novice or an experienced pitmaster, this step-by-step guide will help you create a mouthwatering brisket that impresses.

Step 1: Prepare the Brisket

• Select Your Brisket: Choose a whole packer brisket, which includes both the flat and the point.
• Trim the Fat:
  • Trim excess fat, leaving about 1/4 inch on the fat side for flavor.
  • This ensures the brisket remains juicy while allowing the bark to form properly.
• Season the Brisket:
  • Use your favorite BBQ rub; you can also make a simple mix of salt, pepper, and garlic powder.
  • Apply the seasoning generously on all sides, and let it sit at room temperature for about 30 minutes before cooking.

Step 2: Preheat the Pellet Grill

• Set Up Your Grill:
  • Fill the pellet hopper with high-quality wood pellets, such as hickory or oak, for a robust flavor.
• Preheat the Grill:
  • Turn on the pellet grill and set it to a low temperature of around 225°F (107°C).
  • Allow the grill to reach the desired temperature and let the smoke build up.

Step 3: Smoke the Brisket

• Place the Brisket on the Grill:
  • Position the brisket fat side up on the second shelf of the pellet grill.
• Monitor the Temperature:
  • Use a meat thermometer to keep track of the internal temperature of the brisket.
  • Aim for a cooking time of approximately 1 to 1.5 hours per pound at this temperature.

Step 4: Develop the Bark

• Maintain Consistent Temperature:
  • Keep the grill temperature steady to develop a nice bark.
• Spritzing (Optional):
  • Every hour, you can spritz the brisket with a mixture of apple cider vinegar and water to help keep it moist and enhance the bark.

Step 5: Increase the Temperature

• Raise the Grill Temperature:
  • Once the brisket reaches an internal temperature of around 160°F (71°C), increase the grill temperature to about 250-275°F (121-135°C).
• Continue Cooking:
  • This higher heat will help render the fat and continue cooking the brisket until it reaches a tender state, ideally around 203°F (95°C).

Step 6: Wrap the Brisket

• Wrap in Butcher Paper:
  • When the brisket hits around 165°F (74°C) and has a good bark, wrap it tightly in butcher paper or foil.
  • This helps retain moisture and speeds up the cooking process.

Step 7: Rest the Brisket

• Remove and Rest:
  • Once the brisket reaches the final temperature, remove it from the grill.
  • Let it rest for at least 30 minutes to allow the juices to redistribute.

Conclusion

Smoking a brisket on a pellet grill is an enjoyable and rewarding process. By following these steps, you'll achieve a flavorful, juicy brisket with a beautiful bark. Remember to keep an eye on the temperatures and allow the meat to rest before slicing. Enjoy your perfectly smoked brisket at your next BBQ gathering or special occasion!