The one that makes the pellet grill worth owning
Overnight packer brisket
All-day · 14–18 hr + rest · Pecan or oak
- Time
- 14–18 hr + rest
- Pit
- 195° then 250°
- Wood
- Pecan or oak
- Serves
- 12–16
Trim, salt-and-pepper, and put it on before you sleep. Wrap when the bark is set. Rest longer than the cook feels polite. Probe tender is the only finish line.
Cook-along
Watch it cooked
The method on this page is ours. The video is the pitmaster walking the same cook.
Smoked Brisket on Pellet Grill
HowToBBQRight
Ingredients
The packer
- 1 whole packer brisket, 12–16 lb
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder (optional)
Wrap
- Pink butcher paper
- Beef tallow or a few butter pats (optional)
Method
- 1
Trim hard fat to about ¼ inch. Square the thin edge of the flat so it does not burn. Season on all sides. Rest in the fridge uncovered 4–12 hours if you can.
- 2
Fire the pellet grill to 195–225°F with pecan or oak. Place the brisket fat-side down (heat comes from below on a pellet grill).
- 3
Leave it alone overnight. After 8–10 hours the bark should be dark and dry, internal around 165–175°F. That is wrap time — not a calendar.
- 4
Wrap in butcher paper. Insert a probe in the thickest part of the flat. Raise the pit to 250°F.
- 5
Cook until the flat is probe tender, typically 200–205°F. The point may finish later — probe both.
- 6
Rest in a dry cooler 2 hours minimum. Slice the flat against the grain. Split the point and cube or slice separately.
Fat-side down on pellets keeps the heat from scorching the flat.
If you are home for dinner, start at 250°F the whole way and skip the overnight. Same finish, shorter clock.
