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smoked beef brisket sliced on a wood cutting board
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Camp Chef Smoked Beef Brisket

Learn exactly how to smoke beef brisket on a Camp Chef pellet grill following our detailed instructions and recipe below!
First, we show you how to trim, inject with a beef marinade, and season the brisket. Then we go step-by-step through how to start the Camp Chef pellet grill and set it up for the cook.
Finally, we outline how to smoke, slice, and serve this delicious Camp Chef smoked beef brisket!
Prep Time 30 minutes
Cook Time 16 hours
Resting Time 1 hour
Total Time 17 hours 30 minutes
Servings 10 people
Calories 740kcal
Author Mads Martigan
Cost $50

Equipment

  • 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

Ingredients

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

Brisket 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 adjust based on heat preference

Beef Brisket 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.
    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.
    starting camp chef pellet grill
  • Once you or see pellets going into the fire pot you can switch your temperature dial to 250°F.
    a camp chef pellet grill set to 250 degrees
  • Once you hear a torchy burning sound and the pellet grill starts producing a lot of smoke, you can close the lid.
    a camp chef pellet grill with the lid closed
  • 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.
    grease bucket on camp chef pellet grill
  • Put your grates on. Using a good bristle free grill brush, clean off the grill grates.  Then apply a little bit of cooking oil for your food.

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.

Notes

Video example from Cooking with Ry

Nutrition

Calories: 740kcal | Carbohydrates: 8g | Protein: 95g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 281mg | Sodium: 14556mg | Potassium: 1701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2662IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 10mg