How to smoke a brisket on a pellet grill
How to smoke a brisket on a pellet grill is a medium American recipe that serves 20. 600 calories per serving. Recipe by Kendrick BBQ on YouTube.
Prep: 1 hr | Cook: 14 hrs 15 min | Total: 15 hrs 30 min
Cost: $98.50 total, $4.93 per serving
Ingredients
- 30 lb Beef Brisket (Whole pack, trimmed; keep a thin fat cap for moisture)
- 0.25 cup Meat Church Holy Gospel Rub (All‑purpose BBQ rub used for seasoning)
- 2 tbsp Coarse Black Pepper (16‑mesh grind for extra bark)
- 3 cup Beef Broth (Low‑sodium, used for braising)
- 2 tbsp Beef Tallow (Rendered from trimmed fat; adds richness)
Instructions
Trim the Brisket
Remove excess fat, leaving a thin cap to protect the meat during the long cook.
Time: PT15M
Season the Brisket
Apply a light dusting of Holy Gospel rub on the flat side and a generous coating on the point side; sprinkle coarse black pepper over the top.
Time: PT5M
Rest (Sweat Out)
Let the seasoned brisket sit uncovered at room temperature for about 30 minutes.
Time: PT30M
Preheat the Pellet Grill
Set the pellet grill to 225°F and allow it to come to temperature.
Time: PT15M
Temperature: 225°F
Smoke the Brisket
Place the brisket fat‑side up on the grill, insert the probe into the thickest part, and smoke overnight without spritzing.
Time: PT11H
Temperature: 225°F
Prepare the Braising Pan
Transfer the smoked brisket to an aluminum pan, pour in 3 cups of beef broth, and drizzle the rendered beef tallow over the top. Cover tightly with foil.
Time: PT5M
Finish at Higher Heat
Raise the grill temperature to 275°F and return the covered pan. Cook for about 3 hours until the internal temperature reaches 205°F.
Time: PT3H
Temperature: 275°F
Rest the Brisket
Remove the pan, tent the brisket loosely with foil, and let it rest for 2–3 hours before slicing.
Time: PT2H30M
Slice and Serve
Slice against the grain, separating the flat and point, and serve with the pan juices.
Time: PT15M
Nutrition Facts
- Calories
- 600
- Protein
- 50g
- Carbohydrates
- 2g
- Fat
- 35g
- Fiber
- 0g
Dietary info: Gluten-Free, Keto, Paleo
Ingredient Substitutions
- Instead of Beef Brisket: Beef chuck roast (not ideal)
- Instead of Meat Church Holy Gospel Rub: Any all‑purpose BBQ rub
- Instead of Coarse Black Pepper: Regular ground black pepper
- Instead of Beef Broth: Chicken broth, water with bouillon
- Instead of Beef Tallow: Vegetable oil
Equipment Needed
- Pellet Grill
- Meat Probe Thermometer
- Aluminum Pan
- Tongs
- Sharp Knife
- Cutting Board
- Measuring Cup
- Heat‑Resistant Gloves
- Timer
Critical Steps — Do Not Skip
- Trim the brisket to an even thickness
- Season with a heavier rub on the point side for bark development
- Maintain a steady 225°F for the long smoke
- Use a reliable meat probe to track internal temperature
- Finish with a broth and tallow braise at 275°F
- Rest the brisket for at least 2 hours before slicing
Chef Tips from the Video
- Render the trimmed fat in a small skillet over medium heat while the brisket smokes; this gives you fresh tallow for the braise.
- If you prefer a sweeter bark, add a tablespoon of brown sugar to the Holy Gospel rub.
- Slice the flat against the grain and the point with the grain for optimal tenderness.
Troubleshooting
Bark is too soft or not formed.
Use a coarser black pepper and apply a thicker rub on the point side. Keep the grill closed and avoid any spritzing.
Brisket is dry after cooking.
Make sure the fat cap is left on during the smoke and add the beef broth/tallow braise to re‑moisturize. Resting for at least 2 hours is essential.
Internal temperature spikes too quickly during the finish stage.
Lower the grill to 250°F and extend the braising time; cover tightly to retain moisture.
Storage
Refrigerator: Store sliced brisket in an airtight container with a little pan juice for up to 4 days.
Freezer: Wrap tightly in freezer‑safe foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the brisket and refrigerate up to 24 hours before smoking for deeper flavor.
- You can smoke the brisket a day ahead, then finish the braise and rest before serving.
Frequently Asked Questions
What is the cultural significance and history of smoked brisket in American barbecue cuisine?
Smoked brisket is a cornerstone of Texas‑style barbecue, tracing its roots to cattle ranching in the 19th century. Over time, the low‑and‑slow method became a rite of passage for pitmasters, symbolizing patience, craftsmanship, and communal feasting.
What are the traditional regional variations of smoked brisket in the United States?
In Central Texas the focus is on a simple salt‑pepper rub and a deep, dark bark, while Kansas City adds a sweeter, tomato‑based sauce. In the Carolinas, brisket is often smoked with a vinegar‑pepper mop, creating a tangier profile.
How is smoked brisket traditionally served in Texas barbecue culture?
It is typically sliced against the grain, served on a wooden platter with the pan juices on the side, and accompanied by classic sides such as pickles, onions, coleslaw, and white bread or biscuits.
What occasions or celebrations is smoked brisket traditionally associated with in American Southern culture?
Smoked brisket is a staple at family reunions, Fourth of July picnics, and holiday gatherings like Thanksgiving, where its rich flavor and impressive size make it a centerpiece for communal meals.
How does smoked brisket fit into the broader American barbecue tradition?
It exemplifies the low‑and‑slow cooking philosophy that defines American barbecue, showcasing the transformation of a tough cut into melt‑in‑the‑mouth meat through smoke, time, and careful temperature control.
What are the authentic traditional ingredients for smoked brisket versus acceptable substitutes?
Traditional ingredients are a whole beef brisket, coarse black pepper, salt, and sometimes a simple rub like Holy Gospel. Acceptable substitutes include a different all‑purpose BBQ rub, regular ground pepper, or using beef stock instead of broth for the braise.
What other American barbecue dishes pair well with smoked brisket?
Classic pairings include smoked ribs, pulled pork, baked beans, mac and cheese, and a crisp coleslaw, all of which complement the rich, smoky flavor of the brisket.
What are the most common mistakes to avoid when making smoked brisket using this Kendrick BBQ recipe?
Common errors include trimming too much fat, applying an uneven rub, opening the grill too often, and skipping the final braise which can lead to a dry texture. Maintaining steady temperatures and using a reliable probe are essential.
Why does this Kendrick BBQ recipe use a no‑spritz, low‑and‑slow smoke at 225°F before the 275°F braise instead of frequent spritzing?
Kendrick BBQ found that a steady low temperature allows the bark to develop naturally without washing away the rub, while the later high‑heat braise adds moisture and finishes the internal temperature quickly, eliminating the need for spritzing.
What does the YouTube channel Kendrick BBQ specialize in?
The YouTube channel Kendrick BBQ specializes in authentic American barbecue techniques, focusing on low‑and‑slow smoking, pellet‑grill mastery, and detailed equipment reviews for home pitmasters.
How does the YouTube channel Kendrick BBQ's approach to Texas‑style brisket differ from other barbecue channels?
Kendrick BBQ emphasizes minimal ingredient lists, a no‑spritz philosophy, and a two‑stage cooking method (225°F smoke then 275°F braise) to achieve a tender, juicy brisket with a deep bark, setting his style apart from channels that rely on heavy sauces or frequent mopping.
Last updated: August 26, 2026
