Learn how to make a smoked beef brisket on a Camp Chef pellet grill following our detailed instructions and recipe below!
Camp Chef Smoked Beef Brisket is a great way to feed a large crowd, and is the ultimate way to master your Camp Chef pellet grill.
The beef brisket is the ULTIMATE BBQ CHALLENGE in our opinion, and until you've smoked one, you really haven't started your journey to become a true pit master.
Fortunately, while it takes a long time to cook, it's really quite easy to smoke, especially on a Camp Chef pellet grill.
We have previously covered how to start a Camp Chef pellet grill, how to season a pellet grill, as well as how to troubleshoot the smoke level of your pellet grill.
So if you need a good overview on how to use your Camp Chef for the first time before diving into smoking a brisket, check those articles out first!
In this article, we will go over what is needed to properly smoke a beef brisket step by step, the way the pros do it, but on a Camp Chef pellet grill.
- What is a Beef Brisket?
- What Kind of Beef Brisket Should I Smoke on my Camp Chef Pellet Grill?
- How to Prepare a Beef Brisket for the Camp Chef Pellet Grill
- Best Wood Pellets for Beef Brisket
- Start the Grill
- How to Smoke a Beef Brisket on a Camp Chef Pellet Grill
- The Texas Crutch
- Resting and Holding the Brisket
- Slicing and Serving Camp Chef Smoked Brisket
- 📖 Recipe
What is a Beef Brisket?
A beef brisket comes from the pectoral (chest) muscle of the steer.
Like the chuck roast and the pork butt, which come from the shoulders of the steer and hog respectively, this muscle on the front of the animal gets quite a workout during the life of the steer, helping to hold the animal upright for its entire life.
Have you ever seen a cow sitting down?
But have no fear, with a little love and care, we can turn this workhorse cut of meat into a delicious, fall apart tender beef brisket that you and your whole family will enjoy!
And even better, when you smoke your beef brisket on a Camp Chef pellet grill, you've got an easy "Set It and Forget It" machine at your disposal to do most of the heavy lifting...or should we say...cooking.
What Kind of Beef Brisket Should I Smoke on my Camp Chef Pellet Grill?
If you've got the space for it, we strongly recommend smoking a WHOLE PACKER brisket on your Camp Chef pellet grill and here's why.
A whole packer brisket contains two parts:
- The Point
- The Flat
The Point is a smaller, well, pointier section that is also fatty and delicious, but rarely if ever eaten or sold just by itself except for when its made into burnt ends.
The Flat, on the other hand, is the classic looking rectangular section of brisket you see sliced in all the pictures.
Unfortunately, the flat is also much leaner and more likely to dry out when cooked by itself without the point attached to balance it out.
You will see many major retail chains and grocery stores selling 4-6 lb brisket flats by themselves in the regular meat case alongside chuck roasts and cubed stew meat.
This is not what you want if you want to smoke a real brisket like the pros do.
Go to one of the big warehouse club stores like Sam's or Costco, or better yet, your local independent butcher, and get yourself a full-size brisket, sometimes called a Full Packer Brisket.
It will be big.
You know you are getting a good full size brisket if it is anywhere in the 10-16 lb range.
The extra fat from the point will help the brisket hold up MUCH better during the long smoke on the Camp Chef.
That fatty point meat will also nicely balance out the leaner flat meat, and if you slice it just right like we show you at the end of this article, every slice gets a bit of both and you'll have moist, competition worthy smoked brisket to serve your guests!
How to Prepare a Beef Brisket for the Camp Chef Pellet Grill
Trim the Brisket
Depending how it was butchered and packaged, you'll notice one side may have a thicker "Fat Cap" on it.
It's OK to leave some of this in place but ideally trim it down to no more than about ¼ inch of thickness.
Leaving a little exterior fat from the fat cap is OK.
However, you don't want to leave any big hardened thick chunks on the exterior. They will not render away and nobody wants to eat that.
After trimming, score through the fat cap with a good knife in 2 perpendicular directions to help more of the fat underneath render out during the smoking process and allow some more of the rub to penetrate the meat.
You can add a little cayenne for extra heat or garlic and onion powder for additional flavor, but go easy on the rubs that are heavy in sugar content.
We use it exclusively on the Hot and Fast Version of our Brisket, because we don't want any sugar to burn at the higher temperatures needed for that recipe.
But today, since we are classically smoking this brisket slower and at a lower temperature, its OK to pick a rub with some sugar in it if you wish..
After trimming the fat, cover the brisket in a thin layer of cooking oil or yellow mustard.
Yes, you read that right. Yellow mustard.
Many professional barbecue chefs use yellow mustard, and even sometimes mayonnaise, to help their rub emulsify and stick to the meat.
After the long cook you won't taste any mustard flavor, trust us.
Be generous with the amount of rub you put on. Then you can wrap the brisket in plastic wrap and put it back in the refrigerator until you are ready to smoke it on the Camp Chef.
This can even be done the night before to save some time the next day and to let the salt in the rub fully penetrate the meat.
A great way to keep your Camp Chef smoked beef brisket moist while it is cooking is to inject it before you cook it.
Always use a good quality meat injector like this one from Ofargo.
For brisket we recommend a blend of beef broth, worcestershire sauce, a little brown sugar, and maybe a little bit of Bad Byron's Butt Rub mixed in as well.
Make sure to mix the injection thoroughly.
Inject about every inch or so, against the grain of the brisket. Put the brisket into an aluminum pan first to catch the runout so you don't make a mess.
To save some time and still get great results, you can also try using a store bought injection mix such as Kosmos Brisket Injection.
Simply mix it with water and you are good to go!
Best Wood Pellets for Beef Brisket
You have some freedom when it comes to choosing the right wood pellets to smoke your Camp Chef beef brisket.
Beef doesn't absorb smoke flavor quite as aggressively as poultry, or especially fish, where you have be very careful about how much smoke you apply and what type.
Still though, mesquite and hickory will give a very aggressive smoke flavor, so should mixed with milder wood pellets if you want to use them so as not to overdo it.
Alternatively, you can't go wrong with an overall milder smoke flavor by choosing oak or fruitwood pellets.
Pecan, apple, beech, alder, and cherry all give great results on beef brisket and can be used to your heart's content.
For an easy straightforward smoke right out of the bag on beef brisket on your Camp Chef, we are big fans of Bear Mountain Gourmet Blend Pellets.
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Camp Chef hopper outside.
Pellets do not last forever, but they will definitely last a LOT longer if stored indoors in a quality airtight container.
Start the Grill
We dove in-depth on how to properly start up and shut down a Camp Chef Pellet Grill HERE.
If your Camp Chef pellet grill is BRAND new, you should also go through the full process of seasoning it before cooking on it for the first time.
You can find our Step-by-Step Instructions on How to Season a Pit Boss Pellet Grill here, which is a very similar process to the Camp Chef.
Make sure your grates are clean. Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites!
If you are ever wanting to grill with direct heat, like for steaks and hamburgers vs. indirect heat for smoking larger cuts of meat, then pull out the knob on the left side of the grill by the control panel to remove the heat deflector shield.
For our Camp Chef Smoked Brisket we are going to leave it in place for INDIRECT heat throughout the entire cook.
How to Smoke a Beef Brisket on a Camp Chef Pellet Grill
Now let's talk about how to smoke this beef brisket on your Camp Chef.
What Temperature do you Smoke a Brisket on a Camp Chef Pellet Grill?
Set the temperature to 250°F, and let the Camp Chef come up to temperature.
While you CAN cook a traditional beef brisket at 200-225°F, we are going to speed up the process just slightly, we've found without losing any moisture at this slightly higher temperature.
How Long do you Smoke a Brisket on a Camp Chef Pellet Grill?
Once you've gone through the startup process outline above, put your beef brisket in the cooking chamber and let the Camp Chef do its thing!
To start, place the thicker end to the right, which is normally the hotter side of a pellet grill.
Place a temperature probe, if you have one, into the center of the brisket. Otherwise, you can spot check later with an instant read thermometer.
Always use insulated BBQ gloves when rotating or moving the brisket around.
There really is no need to flip the brisket over as the Camp Chef provides indirect heat like an oven and will cook it pretty evenly at 250°F.
You are welcome to experiment and try flipping, or cooking it "fat cap side down". Just keep in mind you may lose some of your BBQ rub against the grill grates the more you move it around during the cook.
A full packer brisket will take about 60-75 minutes per pound on a Camp Chef pellet grill at 250°F, depending on its size and shape.
So a 10 lb brisket may take 10-13 hours, and a 14 lb brisket may take 14-20 hours!
We are going to wrap our brisket at a certain point to help it along a little faster, but you should still plan on a 12 hour cook
Yep, you're in the big leagues now.
This is why many people start their brisket OVERNIGHT. And with a Camp Chef, this is pretty easy to do once you load the hopper and set your temperature.
No more babying charcoals and wood chunks all night like our BBQ ancestors did!
It's Better to Finish Early
When it comes to smoking beef brisket, even on a Camp Chef, it's better to be finished early.
There is nothing worse than a crowd of hungry guests looking over your shoulder asking if the meat is done while you watch that temperature probe stall out 20°F shy of your target.
By starting the night before, cooking overnight, and finishing in the late morning or early afternoon the day you are serving, you are now in complete control of your brisket and your timeline.
And smoked brisket is EVEN BETTER when its had time to rest for a couple hours in a warm oven or right on the Camp Chef.
So don't worry about your Camp Chef smoked brisket finishing a few hours before your guests arrive.
This is a good thing!
We'll discuss more below on how to HOLD your brisket before serving.
How Do You Know When a Smoked Brisket is Done on the Camp Chef Pellet Grill?
You are going to leave your brisket on the Camp Chef pellet grill until it hits somewhere between 197-203°F when measured with a good temperature probe or instant thermometer.
Don't rush it!
Beef brisket is not a cut of meat you want to serve medium rare like a nice beef roast.
There is too much intramuscular fat and connective tissue that needs to break down and render at higher internal temperatures.
Smoked beef brisket is best served when cooked to 200°F internally, then allowed to rest, and then sliced.
It will not be fall apart tender even if you take it off the Camp Chef at 180°F.
You'll want to monitor the internal temperature of the brisket as it progresses through the cook.
Don't tell us you spent all that money on a fancy Camp Chef and an expensive beef brisket but don't have a good thermometer...right?
You'll want a good leave in probe thermometer like the Thermopro as well as a second instant read thermometer to spot check as you get close to pulling the brisket off the Camp Chef.
If you don't yet own an instant read thermometer, ThermoPro makes a good one of these too.
While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer.
It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you don't need to carry a separate controller around with you like many other remote thermometers require.
It's got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, current internal temperature.
It's like a GPS for your meat!
The Texas Crutch
One way to speed up your cooking time and increase your Camp Chef smoked brisket tenderness is by using a tried and tested barbecue technique known as the "Texas Crutch".
Don't worry, it's not complicated.
Sometimes for hours depending on the size of the cut of meat.
This can be maddening if your guests are arriving soon and the internal temperature needs to rise another 50°F and hasn't budged for over an hour.
Without getting too much into the science behind why this happens, just understand it has to do with a lot of trapped moisture evaporating at this temperature and continually cooling your meat as it evaporates.
One way to "power through the stall" is to take your brisket off of the Camp Chef when it hits 150-160°F, and double or triple wrap it tightly in aluminum foil.
You can add some beef broth to the inside of the foil with the brisket to help braise it a little while it continues to cook.
Then replace your thermometer, place the meat back on the smoker, and let it continue to cook.
The aluminum foil will keep the moisture from evaporating, also keeping your meat from drying out as much while to cooks, and most importantly, help it continue to steadily rise in temperature.
Leave the brisket wrapped until it gets to your target temperature range of 197°-203°F and then remove it from the foil.
Pro Tip: If you want to firm the bark back up before slicing, take it out of the aluminum foil at 195°F and place it back on the Camp Chef UNWRAPPED for the last 30 minutes or so until it hits 197°-203°F.
Resting and Holding the Brisket
Just like we let our steaks rest before slicing them, we need to let our Camp Chef smoked beef brisket rest before slicing into it, albeit for a much longer time than a steak.
Smoked beef brisket benefits from a nice long rest as the muscle fibers relax even more, the juices redistribute, the whole thing just becomes more tender and delicious.
Let your brisket rest for at least an hour, preferably two hours, before slicing to help it retain more of its juices.
You can leave it right in the aluminum foil or wrapped in butcher paper to help keep it moist while it rests.
You have several options for where to keep it while it's resting:
- Right on the grill with the Camp Chef cooking temperature brought down to 175 or 180°F depending on your model.
- An indoor oven set to WARM or 170-180°F.
- A large cooler. Wrap the brisket in aluminum foil then pack towels around it to help it keep its temperature and keep it from moving around. This option works great if you are transporting it to a party!
How to HOLD a Smoked Beef Brisket in an Oven
Set your oven to 170°F, usually the lowest setting on the temperature dial.
Then put your brisket in an aluminum foil pan, (or roasting pan), cover it loosely with aluminum foil and place it in the oven.
170°F will keep the brisket at a food safe temperature (unlike leaving it sitting out on the counter at room temperature will) while also keeping it hot, and if you keep the door closed and the pan covered with aluminum foil, it will stay plenty moist as well.
You can hold the meat here for several hours if you need to until your guests arrive, and you may find it falls apart and tastes EVEN BETTER after doing so.
Pro Tip: Hold the meat at this temperature in its WHOLE form rather than slicing if you can, then slice immediately before serving for maximum tenderness and moistness.
Slicing and Serving Camp Chef Smoked Brisket
Always wait to slice your Camp Chef smoked beef brisket until IMMEDIATELY before your guests are ready to eat.
Brisket, especially the leaner flat, can notoriously dry out within 20-30 minutes of being sliced, no matter how good a job you did cooking it, so don't blow it at the last minute by pre-slicing the whole thing!
Only slice as much as your guests are eating and then save the rest in its whole form for now or at least cut into smaller hunks you can slice up later.
Now you have two options:
- Slice "as-is" with the flat and point connected.
- Separate the flat and the point then slice.
Make sure when you begin slicing you are slicing AGAINST the grain.
Option 1: Keep the Flat and Point Connected
This is our favorite method and until you really know your way around a brisket and have some experience, this is probably the way to go.
It also ensures most slices contain a small amount of the fatty point to balance out the leaner flat.
As you slice, you will see a line running diagonally through the meat separating the top flat from the bottom point.
As you make your way through the brisket from one end to the other the slices will change in ratio of how much flat or point they have in them.
Guests can choose if they want the fattier point-heavy pieces, or the leaner flat-heavy pieces.
Make sure to use a good meat slicing knife so that your slices are even and easy to make.
Option 2: Separate the Flat and the Point Before Slicing
Your second option is to separate these two sections out and then just slice the flat by itself to serve.
Find the fat line where the two sections meet running diagonally through the brisket and cut along it.
Now the point should be very easy to find just by pulling up on the flat a little bit you may see the two pieces of meat begin to separate here with just a little bit of tension.
Once you find it, slice evenly along it and separate the two pieces. Then slice your flat portion against the grain and serve.
The point will be a smaller pointy piece on the bottom of one end of the brisket.
The point in the near pan and the flat taken off the top and placed in the far pan.
The point can be cut into cubes to make burnt ends if you wish which are delicious!
Camp Chef Smoked Beef Brisket
- Camp Chef Pellet Grill
- Wood pellets for Camp Chef preferably hickory, apple, and/or cherry
- Aluminum Foil Trays
- Meat Injector
- Plastic Wrap
- Internal Meat Thermometer
- Heavy Duty Aluminum Foil
- Large Cutting Board
- Meat Slicing Knife
- Large Cutting Board
- 1 Whole Packer Beef Brisket 10-14 lbs
- Cooking Oil
- 1 cup Kosher Salt use more or less if needed depending on brisket size
- ½ cup Smoked Paprika
- ¼ cup Black Pepper
- ⅛ cup Garlic Powder
- ⅛ cup Onion powder
- 1 tablespoon Cayenne Powder adjust based on heat preference
Beef Brisket Marinade Injection
- ½ Can Beef Broth
- 2 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar
Prepare the Brisket
- Trim any excess hard pieces of fat from the exterior of the brisket, leaving about ¼ inch thickness on the fat cap.1 Whole Packer Beef Brisket 10-14 lbs
- Score the fat cap to allow more fat to render out and the rub to penetrate.
Inject the Brisket
- Mix the Marinade Injection ingredients well until the sugar appears mostly dissolved.½ Can Beef Broth, 2 tablespoon Worcestershire Sauce, 1 tablespoon Brown Sugar
- Place the brisket in an aluminum pan to catch excess liquid from the injections and inject in small amounts every 1 inch or so on both sides against the grain of the meat.
Apply the Rub
- Apply a thin layer of cooking oil to the entire exterior of the brisket.Cooking Oil
- Mix the Brisket Rub Ingredients well and apply generously to the entire exterior of the beef brisket.1 cup Kosher Salt, ½ cup Smoked Paprika, ¼ cup Black Pepper, ⅛ cup Garlic Powder, ⅛ cup Onion powder, 1 tablespoon Cayenne Powder
- Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the Camp Chef to allow the injection and the exterior rub to penetrate the meat.
Start the Camp Chef Pellet Grill
- Fill your hopper with pellets.
- Plug in and turn the power switch to "ON", keeping the lid open. Set the dial to "Feed". This will start the auger turning and bring the pellets towards the firepot. If the auger is completely empty, this can take about 5-7 minutes to fill the auger.
- Once you or see pellets going into the fire pot you can switch your temperature dial to 250°F.
- Once you hear a torchy burning sound and the pellet grill starts producing a lot of smoke, you can close the lid.
- Wait about 10-25 minutes for the grill to come up to temperature.
- While you are waiting, make sure you’ve got the grease trap in place and the grease bucket hanging to catch any grease that comes out during the cook.
Smoke the Brisket on the Camp Chef
- Remove the plastic wrap and place the brisket on the Camp Chef with the thicker end pointing to the right.
- Place an internal temperature probe if you have one into the center of the brisket.
- Close the lid, cook the brisket until it reaches about 150-160°F internally.
Optional Texas Crutch
- At this point you can leave the brisket on the Camp Chef to continue cooking or remove it and wrap it in foil to speed up the cooking time.
- Carefully remove the brisket and place on a large sheet of aluminum foil.
- Wrap the brisket in opposing directions with three layers of foil, tightly.
- Replace the temperature probe and place back on the Camp Chef.
Remove, Rest, and Slice the Brisket
- When the internal temperature of the brisket has reached 200°F, remove it from the Camp Chef and keep it wrapped.
- Let the brisket rest for at least 60 minutes before slicing to allow the juices to distribute.
- After resting, place the brisket on a large cutting board. Slice against the grain on a diagonal in ¼ inch slices and serve immediately.
- Save extra brisket unsliced and tightly wrapped to maintain moisture.