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Smoked Brisket
Smoked Brisket


Smoked Brisket Another one of our first recipes, 5 cameras ago… But still a good one.

Smoked Brisket, Our friend brought us a small brisket and here’s the story. We gave it a good rubbing with Pete’s Firehouse and smoked it for 4 hours at 250* (121c). We enjoyed the rich beef flavor and it was so moist and tender no teeth were needed

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Smoked Brisket 
A Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 4 hours at 250* (121c)
Grill: Louisiana Wood Pellet Grill, with the Meat Probe
Pellets: Lumberjack Mesquite

 Ingredients: Smoked Brisket

  • 1 Brisket, this one was 4lbs.
  • Pete’s Firehouse BBQ Rub

Smoked Brisket 
A Pellet Grill Recipe

Smoked Brisket
Do a Hot Sear on All Sides of the Meat

Smoked Brisket 
A Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

Patti gave it a good rubbing with Pete’s Firehouse rub working it into the meat.
Then, in a zip lock bag overnight in the fridge.

Preheat the grill to 250* (121c) and place your brisket directly onto the grill for about 4 hours at 250* (121c), looking for an internal temp of 165* (74c). We wrapped it in foil then for two hours.

When you hit an internal temp of 165 (74c) wrap it in foil for 2 hours looking for an internal temp around 200* to 205* (401c). we a Maverick ProTemp instant read thermometer for checking temps.

Smoked Brisket,
At 165* (74c) wrap it in Foil


Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Brisket 
A Pellet Grill Recipe

Smoked Brisket
Look at the Smoke Ring

Smoked Brisket 
A Pellet Grill Recipe

Smoked Brisket
Let’s Eat!!!

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Q-Stoves Outdoor Wood Pellet Patio Heaters  206-909-0397

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
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