Brisket on a Pellet Grill

Mr. Pittman, Just wanted to say thanks for making this video. This last weekend I made a 14 lbs wagyu brisket using exactly this recipe on my traeger for a party and it was absolutely a smash hit! It came out absolutely perfect! My attendance to future parties is now conditional that I must bring brisket. Haha thanks again, great video and I look forward to more.

7:35 200 degrees (Super Smoke) 7:00 pm, check it at 7:00 am. 9:35 Check temp. Looking for 175 before wrapping. Increase temp to 225. 11:45 Wrap it. Increase to 250 until probe tender.

I’ve followed this recipe three times now (once on a 23 pound brisket). All three have been the best brisket I’ve ever had. I’ve fed about 85 people with this recipe, and I got so many compliments. I now do at least one brisket per month.

Matt, I have a pellet grill and have been trying to get a brisket done right but have not had a lot of luck (typically point good and flat overdone). I have been watching many of your videos lately and decided to give it another try. Trimmed my 15lb brisket down, keeping the fat for Tallow, seasoned it up with some course black pepper and Holy Cow. Went low and slow keeping close watch on internal temps. Wrapped with butcher paper at 165, let it get to about 205, pulled it and let it rest about and hour then threw it in a cooler for about 6 hours. When i took it out to slice it just oozed juices. The bark was amazing and everything super juicy. I appreciate the time and effort you put into your content. You helped me make a brisket breakthrough. Can't wait to do another.

I purchased a Pit-Boss on sale at Walmart a few months ago. I tried my hand at smoking a brisket, and failed terribly (but it was a very cheap cut of meat and it came out super dry and tough). Today, I followed Matt’s recipe to a tee. The brisket came out perfect! It had about a quarter inch smoke ring, and when I pressed the center, the juices flowed like a fountain. Thanks Matt! Keep the videos coming!

Made this a month ago and my wife said it was the best piece of meat I’ve made in the 25 years we’ve been together. Thanks for the help!

We have gone thru multiple briskets trying to achieve the perfect bark. Our 1st brisket was wrapped in foil and we were not a fan of the mushy texture. Numerous other methods were tried as well, and even thou the brisket had a good flavor we were still hoping for more. Then we tried Matt's overnight brisket on our Traeger and oh boy, it was so delicious!. The bark was awesome, the seasoning was perfect and it was so juicy that everyone loved it! The only difference is we used mustard as a binder, but used the same seasonings Matt used in this video.

Dude, I'm 64, born & bred Texan, never smoked meats before, but I'm gonna have at it now! I've wanted to render tallow for a long time, too, so this is double helpful! This Mimi/Grandma is ready to get started!

Just wanted to jump back in here and say this was the easiest and by far the best brisket I've ever made...followed this to a tee. Trimmed/Seasoned my brisket about 8pm, sweat out until 10pm...on the Traeger rolling 225...checked at 730am...temp was 170...pulled it, wrapped with butcher paper...back on at 250...hit 205 about 1030am...pulled from the smoker and put it on a baking sheet to rest in the warmed oven for about 4hrs...sliced about 3pm and extremely pleased with the results...best brisket I've ever made and super super easy. Thanks for this vid and the tips Matt!

Wow had 10 people over last night! No more brisket!!! You the man !!! Thank you for your lessons! 🎉🎉 best thing I have ever cooked in my life!!!!

Finally, finally, I got a great brisket from my pellet smoker. I followed the instructions using my Mak smoker. Seasoned with Holy Cow, pepper and a bit of celery seed. 12 hour overnight smoke, then raised the temp for about 8 hours until 203 internal. Rested for 4 hours. The result was as good as anything I've had in a restaurant. Guests were very happy. What a joy and relief it is to have confidence to cook like this. Matt, thank you so much!

Watched this video for my first attempt at brisket on my pit boss pellet grill. Followed the instructions he gave but also monitored for the temperatures he mentioned. Rested for 4 hours in a cooler waiting for family to get off work and it turned out amazing! Great video and super easy to cook.

So, I've watched MANY videos on smoking briskets, all of them helpful, but love Matt's direct focus in this video smoking on a pellet grill! Did a 12lb+ on my Memphis pellet grill last w/e for a summer solstice party, almost exactly as instructed here and it was the hit of the party! The rest of the BBQ was provided by a local restaurant for about 60 people and this was the hit! They stood in line for a slice and couldn't quit raving about it, quite humbling actually. But note this was a beautiful Wagyu brisket from Costco that I had kept frozen for 6+ months. Made no difference, fabulous! Maybe go lighter on the Holy Gospel but don't leave it out. Thanks Matt!

I made this yesterday for my first ever attempt at brisket. Oh. My. Gosh. I could not be happier with the result. Thank you so much for this video. ❤

Matt, made this exact recipe(no W sauce though) for my wife on Mother's Day! First brisket and I NAILED IT. 200 overnight on super smoke for the win. Thanks for all of the advice.

I have not made ONE good brisket in my many times of trying…..this brisket YOUR way was absolutely amazing!!!! I will never make a bad brisket again..!!!!! THANK YOU!!!!

I watched this video several times, finally pulled the trigger and smoked a brisket this week. My goodness was it good and easy. I'm glad it was, because I have refused to eat brisket from local BBQ joints since my visit to Lockhart's in Dallas. I also have preached the gospel of Meat Church. Every time I go get more seasonings from the store I talk people who are browsing for the right seasoning into trying Meat Church. Now to try beef ribs.

Hey Pittman great video as usual! I think we need a video on pit care. Maintaining offsets, pellet grills, gotta keep them ship shape!

I followed your recipe to the letter with the exception that my brisket was only "choice". cooked it over night at 200 F. in morning internal temp was 171 F. wrapped it and raised temp to 250 F. When it reached 202 F it went into cooler to rest. (this was about 9:30 am) I'm here to tell you, this was one of if not "THE" best briskets I've ever cooked. Thanks for the recipe Matt, you have nailed it!!! By the way, this was my first brisket cook on my new Grilla grill Silverbac !

200° for 12 hrs is the very definition of "Low n Slow" Yes sir! Looks perfect!