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A close-up shot of the pellet grill brisket on a white plate with baked beans in the background.

Smoked Pellet Grill Brisket (Texas Style)

Let’s make your summer cookouts extra delicious with this smoked pellet grill brisket! After cooking low and slow, this Texas-style smoked brisket comes out melt-in-your mouth tender, and smoking a beef brisket is surprisingly simple, even if this is your first brisket. Your summer barbecues will be everyone’s favorite spot when this brisket is on the menu — it’s the ultimate summer dinner.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 19 hours
Resting Time 1 hour
Total Time 20 hours 30 minutes
Servings 16 people
Calories 280kcal


  • Large cutting board
  • Sharp knives
  • Peach butcher paper
  • Pellet grill smoker (you can also use any other type of smoker)
  • Wood pellets preferably mesquite or oak for Texas style
  • Leave-in meat thermometer


  • 1 (12-16) pound whole packer brisket
  • ¼ cup salt
  • ¼ cup black pepper


  • Remove the brisket from the refrigerator and immediately start trimming. To trim, cut the fat cap so that it's ¼-inch thick and trim any gray edges. Flip the brisket over and trim any excessive fat patches and silver skin. Locate the hard fat mass near the point cut and remove it, leaving the meat underneath the fat intact. (Please refer to photos in the blog post if needed.)
  • Stir together the salt and pepper. Sprinkle all over the surface of the meat and fat cap, including the sides. Let it sit in room temperature for an hour.
  • Prepare the smoker and set it to 225 degrees. Add a water pan in the smoker (and keep it filled while cooking) and place the brisket fat-side up directly on the grates with the point cut closest to the heat source. Insert a leave-in thermometer in the thickest part of the flat cut.
  • Close the smoker and smoked until the smoker reaches about 160 degrees. This is about when the temperature will stall for several hours. Remove the brisket and wrap it like a present so that it's nice and sealed in peach butcher paper to help the brisket get out of the stall and remain moist.
  • Place the brisket back on the smoker with the leave-in thermometer and cook until it reaches an internal temperature of 200-205 degrees with 203 degrees being the sweet spot.
  • Remove from the smoker. Create a small vent in the butcher paper and let the brisket rest in room temperature for at least an hour or up to two hours. Do not skip this step. Skipping this step will result in a dry brisket. If you need to keep the brisket longer, wrap it in a towel and place it in a dry cooler with no ice for up to six hours.
  • Slice the brisket across the grain, keeping in mind that the different cuts will have grains running in different directions. If desired, serve with smoked baked beans. Enjoy!



  • Don’t want to bother with trimming? Ask the butcher to trim. I’ve also bought a pre-trimmed brisket, and that hard fat chunk was still in tact, so you might want to specify you’d like it removed.
  • The exact stall temperature can vary. If you notice the internal temperature number stalling or going up and down when it’s in the 155-degree range, go ahead and wrap it. 
  • Make sure you use a food-grade butcher paper. You can also use aluminum foil, though I prefer butcher paper because it’s porous. This allows it to breathe and retain moisture but not so much moisture that it overly softens the bark. I get my butcher paper on Amazon.
  • We're smoking for a long time, so you want to make sure you don't run out of wood pellets. Refill as needed.
  • Save any leftovers for this delicious brisket mac and cheese.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1plate | Calories: 280kcal | Carbohydrates: 2g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 1859mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 23mg | Iron: 3mg