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a whole packer brisket on a wire rack baking sheet combo on the grates of a pellet grill

Hot and Fast Brisket on a Pellet Grill

Mads Martigan
A full packer brisket injected with a beef broth marinade and seasoned with a savory BBQ spice rub. Smoked hot and fast on a pellet grill in 6-8 hours.
Whether you've got a Traeger, Pit Boss, Camp Chef, Yoder, or other model pellet grill, we've got you covered.
4 from 3 votes
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Prep Time 45 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 9 hours 15 minutes
Course Main Course
Cuisine American, Australian, BBQ, Smoked
Servings 16 people
Calories 380 kcal

Equipment

  • Pellet Grill
  • Aluminum Foil
  • Meat Injector
  • Wood Pellets - Hickory, Oak, or Fruitwood
  • Internal Meat Thermometer
  • Large Cutting Board
  • Meat Slicing Knife
  • Meat Trimming Knife
  • Large Aluminum Pan

Ingredients
  

  • 1 Whole Packer Beef Brisket 10-14 lbs
  • Cooking Oil

Rub

  • 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

Marinade Injection

  • ½ can Beef Broth
  • 2 tablespoon Worcestershire Sauce
  • 1 tablespoon Brown Sugar

Instructions
 

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.
    a raw brisket in the package
  • 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 dissolves.
    injecting a beef brisket
  • Place the brisket in a 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.
    rubbing oil on a brisket to hold rub
  • Mix the rub ingredients well and apply generously to the entire exterior.
    mixing salt and pepper for a BBQ rub for brisket
  • Wrap in plastic wrap and place in the refrigerator for up to 2-3 hours while you prepare the grill to allow the injection and the exterior rub to penetrate the meat.
    sprinkling rub on a hot and fast brisket

Cook the Brisket Hot and Fast on the Pellet Grill

  • Fill hopper with pellets, start up the pellet grill, and preheat to 300°F.
    pouring pellets into a traeger pellet grill hopper
  • Remove the plastic wrap and place the brisket on the pellet grill.
    setting a pellet grill to 300 degrees for a hot and fast brisket
  • Place an internal temperature probe if you have one into the center of the brisket.
    a brisket cooking on a pellet grill
  • Close the lid, cook the brisket until it reaches about 150-160°F.

Optional Texas Crutch

  • At this point you can leave the brisket on the grill 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.
    wrapping a beef brisket using the texas crutch
  • Wrap the brisket in opposing directions with three layers of foil, tightly.
    wrapping a hot and fast brisket in foil for the pellet grill
  • Replace the temperature probe and place back on the pellet grill.

Remove, Rest, and Slice the Brisket

  • When the internal temperature of the brisket has reached 200°F, remove from the pellet grill.
  • Let the brisket rest for 30 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.
    slicing a hot and fast brisket after taking off the pellet grill
  • Save extra brisket unsliced and tightly wrapped to maintain moisture.

Nutrition

Calories: 380kcal
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