Smoked Brisket on the Pellet Grill

Inspired by Meat Church’s original recipe, this version is customized for my Weber Searwood using Bear Mountain hickory pellets and W Sauce for a bold, umami-packed bark.

🛒 Ingredients

  • 1 full packer brisket (Prime grade preferred, 12–16 lbs)
  • W Sauce (used as binder)
  • Meat Church Holy Cow or Gospel rub (or your favorite beef rub)
  • Optional: Beef tallow for wrapping

🔥 Equipment

  • Pellet grill (Weber Searwood XL)
  • Bear Mountain hickory pellets
  • Butcher paper or heavy-duty foil
  • Temp probe or wireless thermometer
  • Cooler or oven for resting

📋 Instructions

  1. Trim the brisket: Remove the thick, hard fat and silver skin. Leave about 1/4” fat cap and square off the edges for even cooking.
  2. Bind and season: Coat all sides lightly with W Sauce, then apply a generous layer of rub. Let it sit at room temp while the smoker preheats.
  3. Preheat your smoker: Set to 225°F using Bear Mountain hickory pellets. Let the grill fully stabilize before placing the brisket on the grates.
  4. Start overnight: Place brisket fat-side down on the grill and let it smoke overnight, undisturbed, until internal temp hits around 165°F. This can take 8–10 hours depending on size and airflow.
  5. Wrap tightly: Once the bark is set, wrap the brisket in butcher paper (add beef tallow if using), and return it to the smoker.
  6. Finish smoking: Continue cooking until the thickest part of the flat reaches 200–205°F. Probe for tenderness — it should feel like sliding into warm butter.
  7. Rest generously: Transfer wrapped brisket to a cooler or turned-off oven and let it rest for at least 2 hours before slicing.
  8. Serve: Slice against the grain and plate it up with cornbread, smoked potatoes, and baked beans.

🍽️ What I Served With It

  • Homemade cornbread (baked while the brisket rested)
  • Smoked baby potatoes (wrapped in foil with garlic and herbs)
  • Classic baked beans with a hint of maple and spice

Inspired by Meat Church. Modified with W Sauce and Bear Mountain pellets, tested on my Weber Searwood for Four Bites and Beyond.