Easy Trimmed and Smoked Beef Brisket (Pellet Smoker Recipe)

14-15 Pound Beef Brisket
Beef Rub of Choice
About 4 Cups Beef Broth

Wood Pellets for Smoking: Traeger Hickory or Green Mountain Grills Premium Texas Blend


  1. The night before the cook:
    1. Trim as much fat from the brisket as reasonable, without separating the Point from the Flat.
    2. Cover with Beef Rub.
    3. Refrigerate overnight.
  2. Take the brisket out of the refrigerator about an hour before putting it on the pellet smoker grill.
  3. Warm the smoker up to 180° F.
  4. Smoke the brisket with the fat side up for 2 hours. Have the Flat of the brisket pointing to the cooler end of your smoker.
  5. Flip to fat side down, spritz with beef broth and up the temperature to 250° F. The Flat should still point to the cooler side of your smoker.
  6. Continue to spritz with beef broth every hour.
  7. Continue to smoke at 250° F. till the internal meat temperature is 165° F.
  8. Spin the brisket 180°, so it gets an even cook on both ends.
  9. Wrap in Butcher Paper, pour 1 cup of beef broth and 1/2 Tbs. beef rub over the brisket before closing the paper shut.
  10. Continue to cook the brisket until the internal meat temperature is about 197° F. in the Point.
  11. Poke testing should result in a probe going in and out like butter.
  12. Use an Instant Read thermometer, to check the temperature is 197° F. or higher all over the brisket.
  13. Remove the brisket from the smoker still wrapped. Open the wrapping enough to pour in 2 cups of beef broth with 1 Tbs. of beef rub.
  14. Place into a cooler for 1-2 hours.
  15. Enjoy!

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