Traeger Grills Smoked Brisket is a labor of love. What is better than low and slow, melt-in-your-mouth Smoked Brisket? Answer: NOTHING! What I love most about this recipe is that it makes even us home-cooks feel like real pit masters. It’s a lot of sitting around to be totally honest. The best way to prepare this Traeger Grills Smoked Brisket is to get the Traeger to temp, insert your prob, set an alert for your temperature and then go about your day! Play games with the kids, catch up on laundry or binge your favorite show. There truly is nothing better than the Traeger, it does the work for you!
The grocery list.
Looking for more Traeger Grills recipes?
Here are a few to try:
Lastly, if you make this Traeger Grills Smoked Brisket recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
This post contains affiliate links that will not change your price but will share some commission.
- Preheat the Traeger Grill to 225°F.
- Generously season the brisket with salt, pepper, and garlic powder. Place the brisket directly on the grill grates and close the lid. Smoke until the internal temperature reaches 165°F (roughly 5-7 hours).
- Roll out a large piece of butcher paper (or heavy-duty foil). Place the brisket in the center of the paper, roll the edge up and fold down to create a leak-proof seal. Return the brisket to the smoker, place it seam-side down and allow the weight of the brisket to keep the fold closed.
- Continue smoking at 225°F until the internal temperature reaches 204°F (roughly 3-5 hours).
- Remove the brisket from the smoker and place on a large cutting board to rest for 30-60 minutes.
- Cut the brisket against the grain. Serve as is or with your favorite Traeger Grills BBQ sauce.
If you're working with a smaller brisket, simply decrease the amount of seasoning. The cook times will only vary slightly but on average it should take around 11-13 hours to reach the finish temperature even if you're working with a 6-pound brisket.