Using a pellet smoker for brisket? Cook it low and slow: about 225–250 °F (107–121 °C) with oak, hickory or mesquite pellets, until the meat is probe-tender, usually around 200–205 °F (93–96 °C) internal, then rest it for at least an hour. Wrapping in butcher paper or foil when the temperature stalls speeds things up. Cook to tenderness and temperature, not to the clock.
Choose and trim
- Whole packer brisket includes the flat (leaner) and the point (fattier). A flat alone cooks faster but dries out more easily.
- Trim the hard fat and leave an even layer about 6 mm (¼ in) thick on the fat cap.
- Season simply: coarse salt and black pepper is the classic Texas rub.
Wood pellets for brisket
Oak is the classic base; hickory or mesquite add a stronger smoke. A blend of oak and hickory is hard to beat. See smoker pellets by meat and our BBQ pellets.
Step by step
- Preheat the pellet grill to about 225–250 °F (107–121 °C). Fill the hopper: a brisket cook is long.
- Smoke fat side up or down as your grill’s heat source suggests, with a probe in the thickest part of the flat.
- The stall: around 150–170 °F (65–77 °C) the temperature can stop rising for hours as moisture evaporates. It’s normal.
- Wrap (optional): once the bark is set and dark, wrap tightly in butcher paper (keeps more bark) or foil (faster) and return it to the grill.
- Finish by feel: usually around 200–205 °F (93–96 °C), when a probe slides in like butter.
- Rest wrapped for at least an hour, in a dry cooler with towels if you need to hold it longer. Slice the flat against the grain.
Food safety: Health Canada’s minimum for whole cuts of beef is 63 °C (145 °F); brisket is cooked far beyond that for tenderness. Health Canada chart.
No pellet grill?
Smoke on a charcoal kettle with lump charcoal or briquettes and a smoke tube or wood chunks.
Frequently asked questions
What pellets are best for brisket?
Oak, hickory or mesquite; oak with a bit of hickory is a safe, classic choice.
How long does a brisket take on a pellet grill?
Many hours, depending on size, grill temperature, the stall and whether you wrap. Start early and allow time to rest.
Should I wrap brisket in foil or butcher paper?
Foil is faster and keeps more moisture; butcher paper breathes and keeps a firmer bark. Both work.