How Long to Smoke Brisket on a Pellet Grill
Brisket takes 1-1.5 hours per pound on a pellet grill at 225°F, or 10-16 hours for a typical 10-12 lb brisket. Pellet grills like Traeger offer set-it-and-forget-it convenience with consistent temperatures. This guide covers timing, temps, pellet selection, and tips to maximize smoke flavor.
Pellet Grill Brisket Time Summary
Pellet Grill Brisket Time by Weight
Times are same as traditional smokers—pellet grills just offer more convenience.
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 8 lb | 10-12 hours | 8-10 hours | 6-8 hours |
| 10 lb | 12-16 hours | 10-12 hours | 8-10 hours |
| 12 lb | 14-18 hours | 11-14 hours | 9-11 hours |
| 14 lb | 16-20 hours | 13-16 hours | 10-13 hours |
| 16 lb | 18-22 hours | 14-18 hours | 12-14 hours |
Pellet Grill vs Traditional Smoker
| Factor | Pellet Grill | Stick Burner |
|---|---|---|
| Temp Control | Automatic | Manual |
| Smoke Flavor | Moderate | Strong |
| Effort Required | Low | High |
| Cook Time | Same | Same |
| Fuel Cost | Higher | Lower |
| Learning Curve | Easy | Steep |
| Overnight Cooks | Easy | Requires tending |
Pellet Grill Advantages
- • Set it and walk away
- • Consistent temps (+/- 5°F)
- • WiFi monitoring (most models)
- • Great for beginners
- • Works in cold weather
Traditional Smoker Advantages
- • Stronger smoke flavor
- • Lower fuel cost
- • More "authentic" to purists
- • Better bark (some argue)
- • No electronics to fail
Best Temperature for Pellet Grill Brisket
Maximizing Smoke Flavor on Pellet Grill
Pellet grills produce less smoke than stick burners (cleaner combustion). Use these techniques for more smoke flavor.
1. Use Super Smoke / Smoke Mode
Traeger Super Smoke: Use for first 3-4 hours. Creates more smoke at lower temps. Only works below 225°F on most models.
2. Add a Smoke Tube (Recommended)
Fill tube with pellets, light one end, place in grill. Burns alongside for 3-4 hours of extra smoke. $15-25 investment, huge impact.
3. Start Low, Finish High
Smoke at 180-200°F for first 2-3 hours, then increase to 225-250°F. Meat absorbs most smoke early in cook.
4. Spritz with Dark Liquids
Apple cider vinegar + Worcestershire helps smoke stick to surface. Spritz every hour after bark sets.
Best Wood Pellets for Brisket
| Pellet Type | Flavor | Recommendation |
|---|---|---|
| Hickory(Best) | Strong, bacon-like | Traditional BBQ |
| Oak / Post Oak(Best) | Medium, clean | Texas style |
| Mesquite | Very strong | Use sparingly or blend |
| Pecan | Mild, nutty | Subtle smoke |
| Cherry | Mild, sweet | Blend with oak |
| Apple | Light, fruity | Too mild alone for brisket |
Recommended Brands
- • Lumberjack (great value, real wood)
- • Bear Mountain (consistent quality)
- • Traeger (reliable, but expensive)
- • Pit Boss Competition Blend (budget)
Avoid
- • Pellets with fillers or oils
- • "Flavored" pellets with additives
- • Old, wet, or damaged pellets
Traeger-Specific Tips
Super Smoke Mode
Available on WiFIRE-enabled Traegers. Works at 165-225°F. Creates maximum smoke. Use for first 3-4 hours of cook.
WiFIRE App
Monitor temp remotely. Set alerts for target temp. Adjust temp from phone. Great for overnight cooks.
Recommended Settings
Start: Super Smoke at 180-200°F for 3 hours. Main cook: 225-250°F until wrap. After wrap: 250-275°F to finish.
Hopper Management
Fill hopper completely before cook. Check every 4-5 hours. 16-20 hour cook uses 20-40 lbs pellets.
Traeger Models for Brisket
- Ironwood/Timberline: Best (Super Smoke + WiFi + large capacity)
- Pro Series: Good (WiFi, no Super Smoke)
- Budget models: Work fine, fewer features
Other Pellet Grill Brands
Pit Boss
Good value, larger cooking area, 'Smoke' setting runs 200-225°F
Tip: Use smoke setting for first few hours
RecTeq / Rec Tec
Excellent temp control (+/- 5°F), strong build quality
Tip: Great choice for serious BBQ
Camp Chef
Slide and Grill feature (direct flame), ash cleanout system
Tip: Good smoke output for a pellet grill
Weber SmokeFire
Good smoke flavor, sear capability
Tip: Had early issues, mostly resolved now
Step-by-Step Pellet Grill Method
Follow this method for great pellet grill brisket every time.
Prep the Grill
Fill hopper with quality pellets. Clean grates and drip tray. Preheat to 225°F (or Super Smoke mode).
Tip: Check pellet level before long cooks
Prep the Brisket
Trim fat cap to 1/4 inch. Apply rub (salt + pepper classic). Let sit at room temp 1 hour before cooking.
Tip: Simple rub lets smoke shine
Smoke Phase (3-4 hrs)
Use Super Smoke or lowest setting. Fat side up or down (preference). Insert leave-in probe. Optional: Add smoke tube.
Tip: Most smoke absorbs early
Main Cook
Increase to 225-250°F. Spritz every hour after bark sets. Monitor internal temp via app or probe.
Tip: Don't open lid too often
Wrap
Wrap at 165-170°F internal. Use butcher paper or foil. Add beef tallow if desired. Return at 250-275°F.
Tip: Wrapping pushes through stall
Finish & Rest
Cook to 195-205°F internal. Probe test for tenderness. Rest in cooler 1-4 hours wrapped in towels.
Tip: Resting is not optional
Common Pellet Grill Challenges
Not enough smoke flavor
Cause: Pellets burn clean, efficient combustion
Fix: Add smoke tube, start at lower temp, use strong pellets (hickory/oak)
No smoke ring
Cause: Less nitric oxide than wood/charcoal
Fix: Smoke ring is cosmetic—flavor is still good. Add smoke tube for visible ring.
Bark not forming
Cause: Too much moisture, wrapped too early
Fix: Don't over-spritz, wait until 165-170°F to wrap
Temperature swings
Cause: Wind, cold weather, hopper issues
Fix: Use insulated blanket, keep hopper full, add wind break
Pellets running out overnight
Cause: Underestimated consumption
Fix: Calculate 2 lbs pellets per hour, fill before bed
Flare-ups
Cause: Grease buildup on drip tray
Fix: Clean drip tray before cook, use foil liner
Frequently Asked Questions: Pellet Grill Brisket
Get personalized timing for your pellet grill brisket.
Try the Brisket Calculator