Pellet Smoker Brisket [On a Traeger, Pit Boss, etc.]
The ultimate BBQ dish cooked on one of the world's most versatile cookers, the pellet smoker
Equipment
- Probe meat thermometer
- Pink butcher paper
Ingredients
- 1 full packer brisket trimmed & 12-15 lbs
Texas Style Rub
- 2 tbsp kosher salt
- 2 tbsp coarse ground black pepper
- 1 tbsp garlic powder
Instructions
- Place your trimmed brisket on a large cutting board or edged cookie sheet
- Mix rub ingredients in a bowl until thoroughly combined
- Evenly and thoroughly coat your brisket with the rub mixture, making sure to cover all sides of the brisket
- Let your seasoned brisket rest at room temperature for about an hour
- Preheat your pellet smoker to 250ºF and turn your smoke setting to high
- Place brisket on the pellet smoker grate and close the lid
- About 6 hours into the cook, lay out a couple of sheets of butcher paper
- Remove brisket from the pellet smoker and place in the middle of the butcher paper sheets. Fold the sheets over the brisket to wrap completely
- Place the brisket back on the pellet smoker grate and insert a probe thermometer to the centermost point of the meat
- Cook until the brisket reaches an internal temperature of 203ºF. Then remove the brisket and place it in an empty cooler to rest
- After the brisket has rested for at least an hour, remove it from the cooler and remove the butcher paper
- Slice, serve, and enjoy!
Tried this recipe?Let us know how it was!