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Traeger Brisket

Traeger Brisket

By Traeger Kitchen

Discover the ultimate Traeger brisket. This brisket recipe is given a Traeger Beef Rub coating and then smoked low and slow to tender perfection for a delicious wood-fired flavor.

Prep Time

20 Min

Cook Time

9 Hr

Pellets

Hickory
Yields: 8 Servings

Ingredients

main
1 (12-14 lb) whole packer brisket, trimmed
As Needed
Complete Your Cook
1
1
Units of Measurement:

Before You Get Started

A full packer brisket includes both the flat and the point muscles, offering the best of both worlds in one cut—lean slices and rich, juicy burnt ends. When it comes to brisket flat vs point, the flat is leaner and better for slicing, while the point is fattier and more flavorful, perfect for shredding or burnt ends.


Steps

  • Step 1

    Season the brisket liberally with Traeger Beef Rub, then wrap in plastic wrap. Transfer the wrapped brisket to the refrigerator and let sit for 12-24 hours.

    Ingredients
  • Step 2

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • Step 3

    Unwrap the brisket. Insert the meat thermometer into the thickest part of the meat, then place directly on the grill grates, fat-side down. Close the lid and cook until internal temperature reaches 160℉, about 6 hours.

    06:00

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • Step 4

    Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil.

  • Step 5

    Place the wrapped brisket back on the grill and cook until the internal temperature reaches 204℉, 3-4 hours more.

    04:00

    225 ˚F / 107 ˚C

    204 ˚F / 96 ˚C

    Super Smoke

    Pro Tip

    Knowing when to wrap brisket is key to locking in moisture and pushing through the stall. Most pitmasters wrap it in butcher paper or foil around 160–170°F to preserve bark while keeping the meat tender and juicy.

  • Step 6

    Remove the brisket from the grill and let rest in the foil for at least 30 minutes. Unwrap and slice against the grain. Enjoy!

 Turn Up the Flavor with the Woodridge


Crank the heat and let the Woodridge do what it does best. This grill was made to bring out bold, wood-fired flavor every time you lift the lid.

My Notes


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