The one that makes the pellet grill worth owning
Overnight packer brisket
14–18 hr + rest · Pecan or oak
Beef · Packer, point & flat
Brisket
The pellet grill’s master cut. Cook to probe tender, not to a number, then rest longer than you think.
Internal target
203°
Probe tender
90°Probe220°
- Pit
- 225–250°
- Time
- 12–16 hr
- Rest
- 1–2 hr in a dry cooler
- USDA
- 145°
Low & slow
~75 min/lb
Safety floor
USDA 145°F is a steak number. Collagen in brisket does not melt there — you are going much higher.
Watch it cooked
HowToBBQRight · Smoked Brisket on Pellet Grill
Smoked Brisket on Pellet Grill
HowToBBQRight
Recipes
How to cook it
- 1
Trim hard fat to about ¼ inch. Season simply — salt, pepper, maybe garlic.
- 2
Pit at 250°F, fat cap up or toward the fire, overnight is fine.
- 3
Wrap in pink butcher paper when the bark is set (often 165–175°F).
- 4
Pull when the flat is probe tender, typically 200–205°F. Rest at least an hour.
Probe & cues
Thickest part of the flat, from the side, avoiding the fat seam.
- Probe slides in with almost no resistance, like warm butter
- Bark is dark mahogany and does not smear
- Flat and point may finish an hour apart — probe both
Stall. Expect 150–170°F for 1–3 hours. Wrap in butcher paper when bark is set.
Start a cook
Logs the target and runs a pit timer. Saved on this device.