How long do I smoke a brisket on a pellet smoker?

Set your pellet grill to 225 degrees Fahrenheit and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160 degrees Fahrenheit.

How long does it take to smoke a brisket at 225?

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

How do you keep a brisket moist in an electric smoker?

The first 2 hours is when your meat will take in the most smoke flavor. After that time use a spray bottle and spray water, beef stock, vinegar or apple juice onto your brisket. Do this every 30 minutes -1 hour. This will help keep the meat moist, and also help develop that tasty crust (bark).

At what temp should I wrap my brisket?

When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket. 7 The crutch: To wrap the brisket, fold a 6-foot long piece of foil in half lengthwise; tightly wrap the meat in the foil (or use fresh butcher paper).

Do you smoke a brisket fat side up or down?

If you are in a hurry and want just a quick and simple answer to your question, here it is: cook your brisket with the fat side down. For most smokers, the heat comes from the bottom of the cooker, so cooking brisket with the fat side down will protect the meat from exposure to direct heat.

Do you wrap a brisket when smoking?

Keeps meat moist and tender – Brisket is a bit of a fickle beast; it needs to be smoked for a long period of time in order for the fat and collagen inside to break down, but if you cook it for too long it will begin to dry out. Wrapping it will help keep it moist and tender.

Which is the best way to smoke a brisket?

Some swear by meat up, some by meat down. If you have a lot of heat coming in from the bottom then the best way to smoke a brisket would be meat side up. Other than that, it is up to the individual as to how they want to smoke a brisket.

What should I do if my brisket is too hot?

If you start slicing while the meat is too hot, you’ll lose all of the fats and connective tissues that liquify during cooking. Keep the meat moist by allowing it to cool. This gives the fatty collagen time to thicken and stay inside the brisket. One way to let it properly rest is to put the brisket in a cooler and close the lid.

Do you need a fat cap on brisket?

Your meat will need to have a fat cap. This needs to be about a quarter-inch of fat should cover one whole side of the brisket. The fat cap is crucial to protecting the muscle and encouraging the rendering of the fat inside the meat. This cap needs to be shaped with a sharp knife and any hard fat needs to be cut off.

What kind of RUB do you use for brisket?

Give It A Good Rub. The three main ingredients in cooking a good brisket are salt, pepper, garlic (SPG). This is a great base rub to use and there are many available on the market today that have this popular combination. Some Central Texas barbecue purists may argue that you should only use salt and pepper in your brisket rub.