Smoked Brisket on Pellet Grill

Trim thick areas of fat from the brisket, remove the thin edge, and any silver skin from the top of the flat. Flip the brisket to the fat side and trim down to 1/4 inch.

Season the brisket generously with Killer Hogs Hot Rub, followed by Killer Hogs TX Brisket Rub. Ensure an even coating.

Allow the seasoned brisket to rest for at least 1 hour (up to 4 hours) at room temperature before placing it on the smoker.

Prepare the pellet grill for low and slow smoking by setting the temperature to 195°F (90°C) using pecan pellets.

Place the brisket fat side down on the pellet grill. Ensure the pellet hopper is full. Smoke for 8 hours.

Tear off two 48-inch strips of butcher paper. Fold the edges underneath the brisket to form a single package. Place the wrapped brisket back on the smoker.

Insert a probe thermometer into the center of the brisket's thickest part (the flat).

Increase the smoker temperature to 250°F (121°C).

Continue cooking the brisket until the internal temperature reaches 200-202°F (93-94°C).

Once the brisket reaches the target temperature, remove it from the smoker. Place it in a dry, empty cooler with the lid on. Let it rest for at least 2 hours (up to 4-5 hours).

Remove the brisket from the cooler. Slice the flat into 1/4-inch thick slices. Rotate the point and slice it into slices as well. Remove the edges of the point and cube them for burnt ends.