By Traeger Kitchen
You can’t mess up this brisket--we've created a bulletproof recipe & method for smoking the perfect brisket. Fire it up on a Friday night & feast like a king all weekend long.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch |
1/3 Cup | Jacobsen Salt Co. Pure Kosher Sea Salt |
2 Tablespoon | garlic paste |
2 Tablespoon | onion powder |
1/3 Cup | black pepper |
1
Season the brisket the day prior to cooking. Mix salt, garlic, onion powder and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.
2
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
00:15
Super Smoke
3
Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.
225 ˚F / 107 ˚C
160 ˚F / 71 ˚C
Super Smoke
4
Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225℉ until the brisket reaches an internal temperature of 203℉, approximately another 3 to 4 hours, for a total of 8 to 10 hours smoke and cook time.
225 ˚F / 107 ˚C
203 ˚F / 95 ˚C
Super Smoke
5
Remove butcher paper or foil wrapped brisket from the grill and allow to rest for one hour.
6
After resting, slice the brisket against the grain in 1/4 inch thick slices and serve.
See our smoked brisket recipe and tips for anyone who plans on smoking a brisket, from expert grillmasters to beginners.
The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
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