Mind-Boggling Brisket on a Pellet Grill Tutorial | Insider Tips, Tricks, and Myth Busting

Trying to figure out your way around smoking a brisket on a pellet grill? You're not the only one. Brisket is widely considered the most intimidating protein to smoke... Causing even some of the most experienced BBQ aficionados to shy away from even attempting it. But when you nail smoking brisket on a pellet grill... It's among one of the most satisfying and addictive dishes you can make. And once you pull it off, you'll be chasing that brisket high again and again. So how do we get from denial about your ability to smoke a pellet grill brisket... All the way to acceptance, with a successfully smoked brisket under your belt? Every bit of confidence you need to tackle your first brisket is contained in this video. Our resident BBQ expert, Ethan Fullenkamp, will reveal all sorts of insider tips, tricks... And even bust a myth or two, to pave your way to a heavenly slice of impeccably smoked brisket.
Now, the first step to a successfully smoked brisket on a pellet grill happens well before your brisket ever touches those grill grates. It all begins with careful preparation of your full packer (whole) brisket. If you have any hope of a successful smoke... You must start out by properly trimming your brisket. And what's the key word, here? Aerodynamic. Ethan goes into intimate detail about what it means to trim a brisket aerodynamically in this video... So to get all the details, you'll have to watch from start to finish. And once you've successfully smoked your first brisket on a pellet grill... You can come back and thank us!
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[@SchoolHardKnocks]

Great video Ethan. A couple of tips I have also heard in the CZcams universe: dry brine the brisket the night before, then the next day once the pellet grill is stable at 180 - 200 degrees take the brisket out of the refrigerator straight to the grill. A colder brisket will absorb more smoke than a room temperature one. (probably because the colder meat will take longer to get to the stall)
I will smoke the brisket on the upper rack, put a water pan underneath, put brisket fat side up. Several reasons the water pan underneath will catch drippings, add moisture to cook chamber, and act as a heat sync to help stabilize the cook chamber temperature, especially when opening the lid.
You did not mention the quality of the pellet. Over the years I have found most pellets do not add a lot of smoke flavor. Knotty Wood & Smokin Pecan Shell Pellets do a great job.
I use to wrap in butcher paper after the stall, but now use the foil boat method. This helps with continued bark formation and allows the meat side to cook in its own rendered fat, another added smoke layer. Once in the foil boat I increase the temperature to 275, this helps render the fat side and add that sugar cookie texture to the yellowed fat.
Lastly, I bring the brisket up to 195, wrap it in foil with more tallow, hold it at 150 degrees in a food warmer for 16 - 18 hours. Since the brisket is taken only up to 195 internal temperature then rested at 150 degrees the meat flavor is beefy.
All of these tips came from a person like you. I think the key is connecting the tips in a good sequence to get to the desired outcome.

[@RTAOutdoorLiving]

Thanks for this awesome response- LOVE the idea of the dry brine the night before! CZcams is a great place to learn and we want to continue to build our community of followers who are also knowledgeable in all things outdoor living and outdoor cooking. Make sure to subscribe to our channel! We want to hear more of your thoughts on our upcoming videos.