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.
- whole brisket, trimmed
- kosher salt
- ground black pepper
- garlic powder
- Traeger Texas Spicy BBQ sauce
Looking for more Traeger Grills recipes?
Here are a few to try:
TRAEGER GRILLED PICANHA STEAK WITH HERBY GARLIC BUTTER
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!
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- 1 12-14 pound whole brisket, trimmed
- 2 tablespoons Kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons garlic powder
- Traeger Texas Spicy BBQ Sauce
- 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.
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How does the brisket come out? Tender? Juicy? Dry?
Coleman, that really depends on the type of brisket you buy. If you buy a fatty brisket it will be more juicy and tender than a lean brisket. Fatty brisket is the only way to go!!
So when do you use the SMOKE mode? Prior to cooking or never what the he’ll is the smoke mode for..lmao
David– You could use smoke mode here if you want an extra dose of smokiness. Smoke mode only works between 180-225°F, so you could use it in the first part of the smoke. I find it to be best if you are smoking something for a shorter period of time and want to really impart that smoke flavor, quickly. For this, the brisket is smoked at a low temp for so long that it’s not necessary. Hope that helps!
Just spices and not any ‘mop sauce’ like I see I’m so many recipes? This will be my first time smoking a brisket!
Fat side up or down?