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Pellet Smoker Brisket Recipe

Pellet Smoker Brisket Recipe

Learn all the tips and techniques on how to cook a brisket on an electric smoker using this ultimate guide.
Course Grilling
Cuisine American
Keyword electric smoker brisket, Pellet smoker brisket recipe
Prep Time 1 hour
Cook Time 14 hours
Servings 15 People
Calories 656kcal
Author Bon Appeteach


  • 14-16 lb. Brisket
  • 2 cups Dry Rub See notes in the post for ideas
  • 6 tbsp Binder Olive oil, mustard, etc.
  • 2 cups Beef Broth or brisket mop sauce


  • Read through the entire article above for more detailed notes!

Brisket Prep

  • Start by removing your brisket from the packaging and patting it dry with paper towels.
  • Use a boning knife to trim down and even out the fat cap on the top of the brisket. Keep it at least 1/4-1/2 inches thick. It's ok if a few areas are a little thinner, do the best you can!
  • Check the brisket for silver skin, remove any that you see (this will not break down when you smoke it)
  • Lightly coat your entire brisket top and bottom in your binder of choice. Then lightly season it all over as well (1 tbsp per 1 lb. of meat).
  • You can do this the night before and keep it uncovered in your fridge, or you can leave it out while you prep and preheat the smoker.

Smoking Instructions

  • Preheat your smoker to 250 degrees F. Place a large foil pan of water on the lover rack of your grill.
  • Once the grill is preheated, place your brisket on the top rack of your smoker (fat cap side up). Place a thermometer probe into the thickest part of the brisket to track the internal temperature.
  • Let it smoke for 1-2 hours and check the bark. You can warm up the beef broth (or mop sauce) and place it in a spray bottle. Spray your bark every hour until you hit the stall (usually around 155-165 F. mark).
  • When you notice your brisket has hit the stall (the temperature bottoms out between 155-165 F. or begins to start slowly decreasing), remove it briefly from the grill and wrap it tightly in a large piece of butcher paper. Tighter wrapping prevents too much steaming.
  • Place the wrapped brisket back onto the smoker and let it cook until it hits an internal temperature between 190-206 F. You're looking for the brisket to be tender when you probe it with the thermometer. I often pull mine around the 203 F. mark.
  • Once your brisket has reached max tenderness, remove it (still wrapped) off your smoker. Wrap in a towel and either place in a cold oven or in a cooler to stay warm for at least 1 hour (2 hours is recommended).
  • Slice your brisket per the notes in the article above (you will need to slice it into two different cuts). Serve with your favorite BBQ sides and sauce if desired.


You can turn the point into brisket burnt ends by slicing the point into pieces toss in sauce and place back onto your smoker until it caramelizes!


Serving: 0.5lb | Calories: 656kcal | Protein: 88g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 262mg | Sodium: 334mg | Potassium: 1397mg | Calcium: 21mg | Iron: 8mg