Traeger Brisket Recipe (Simple Smoked Brisket in 6 Steps)

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Want to know how to smoke a brisket on your Traeger? I know it can be tricky to smoke a brisket perfectly. So, if you want juicy, smoky, tender, and delicious smoked brisket, follow the steps below.

My recipe for smoked brisket always comes out tender, juicy, and so flavorful! Just make sure you have some delicious sides to serve with it.

What You Need for Smoked Brisket on a Traeger

  • Brisket (beef)
  • Kosher salt
  • Ground black pepper
  • Avocado oil
  • English yellow mustard
  • Apple cider vinegar or apple juice
  • Worchester sauce
  • Salt & water brine solution
  • Beef rub (or seasoning mix of your choice)

How To Make A Traeger Smoked Brisket

Step 1: Trim & Brine The Brisket

Trim the brisket and leave about 1/4 inch of fat; you need to leave some fat to protect the meat while it cooks, and it also renders down and gives it more flavor. Remove the large chunk of hard fat found where the flat and point connect.

Step 2: Add Binder & Spice Rub

Cover the brisket in a thin coating of a binder such as mustard or oil. Apply the brisket rub liberally all over the brisket using mustard or oil to hold it. You can use a store-bought rub or make your own; I have included a recipe for my favorite below.

  • 2 tbsp Black pepper
  • 2 tbsp Salt
  • 2 tbsp smoked paprika
  • 1 tbsp Onion powder
  • 2 tbsp Garlic powder
  • 1 tbsp Ground Coriander
  • 1 tsp Cumin

Wrap in plastic wrap and place the brisket in the fridge for at least 2 hours. Then remove the brisket from the fridge 1 hour before smoking it to allow it to come to room temperature.

rub-for-smoked-brisket-recipe-traeger

Step 3: Preheat and Smoke

Load the hopper with the pellets, set the grill to SMOKE, and leave the lid open for 4-6 minutes. You will start to see white smoke coming out of the grill, which means the initial pellets are igniting.

Now close the lid and set the temperature to 250°F; this will take 10-15 minutes.

When up to the temperature, place the brisket on the grill with the fat cap facing the heat source. If you have a temperature probe, insert it into the thickest part, usually the center.

Make a spritz for brisket by mixing water, beer, apple, apple cider vinegar with water in a spray bottle and spray every 45 minutes after the first 90 minutes.

Close the lid and cook until the brisket reaches 155°F-165°F

traeger-smoked-brisket

Step 4: Wrapping The Brisket

If the temperature stops rising between 155°F and 165°F, wrap the brisket in butcher paper or aluminum foil. Return to Traeger and cook until the internal temperature reaches 200°F.

Step 5: Rest the Brisket in a Cooler

When the brisket’s internal temperature is 200°F, remove it from the smoker and wrap it in a towel. Then place the brisket in a cooler to rest until it reaches 140°F

resting-traeger-brisket-in-the-cooler

Step 6: Slice the Brisket

Then, unwrap the brisket and move it to a cutting board. Slice the brisket against the grain for tender, pull-apart slices.

how-to-smoke-brisket-on-traeger

What is the temperature to smoke a Brisket, and for how long?

To smoke your brisket, set your grill to 250°F. At this temperature, brisket takes 60-70 minutes per pound to cook on a Traeger grill. So a 10-pound beef brisket will take 10-12 hours to smoke, but this can also depend on the size.

What Internal Temperature Does the Brisket Before It’s Ready?

The internal temp of smoked brisket is 200°F before you remove it from the smoker. Ensure you have an instant-read thermometer to get this accurate and probe it in the thicket part.

How to Get Brisket Bark

Brisket bark is a crust that forms when chemical reactions occur during cooking. It occurs when seasonings, spice rubs, and sugars react with fat, hot smoke, or a heat source. The formation is a hard, caramelized texture, usually dark brown, like tree bark.

For further information on brisket bark see here.

Should I Wrap the Brisket?

Yes, you should wrap your brisket if it stalls. Stalls usually occur around 150°F-160°F. Wrap the brisket in pink butcher’s paper or aluminum foil and return it to the smoker.

wrapped-traeger-brisket

What if You Don’t Have a Pellet Grill?

Don’t have a Traeger pellet grill yet? Don’t worry—we have smoked brisket on every type of smoker and grill available.

Brisket on a Pit Boss Pellet Grill

Smoked Brisket on a Big Green Egg

How Much Pellets Do You Need to Smoke a Brisket?

If you plan on cooking on a pellet grill, ensure you have enough pellets for the whole cook. When you cook a smoked brisket low and slow, you will burn a pound of pellets per hour. So if you have an 8-pound brisket, you can expect the smoking process to take about 8-10 hours. This means you’ll need about 8-10 pounds of pellets.

Want More Recipes For Your Traeger?

There are so many delicious recipes for the Traeger!

Here are some of our favorites

Traeger Smoked Chicken Wings

Pulled Pork on a Trager

Traeger Onion Bomb

Smoked and Grilled Brussels Sprouts

traeger-brisket

What to Serve With Brisket?

The sides are just as important as the brisket! My site has dozens of delicious sides to serve with brisket, but I have chosen three of my favorites below.

Smoked Mac and Cheese

Smoked Zucchini

Smoked Beans

See the rest of the sides to serve with brisket here.

Traeger Brisket Recipe

Traeger Smoked Brisket

Charlie
An easy step-by-step guide to creating pitmaster-worthy Traeger brisket. This is the perfect recipe to feed a big crowd for a backyard BBQ, cookout, family get together or a holiday diinner
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Course Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 10 servings
Calories 525 kcal

Equipment

  • Traeger electric pellet smoker
  • Butcher paper or tin foil
  • Hickory hardwood chips or other quality pellets
  • Sharp knife
  • Paper towel
  • BBQ Spray bottle
  • Digital meat thermomter
  • Large airtight container
  • BBQ brush

Ingredients
  

  • 12-14 pound brisket beef
  • 1 tbsp yellow mustard
  • 1 cup Apple cider vinegar or apple juice for the spritz
  • 1/3 cup BBQ Rub or seasoning mix of your choice

Instructions
 

  • Trim the brisket and leave about 1/4 inch of fat. Remove the large chunk of hard fat found where the flat and point connect.
  • Cover the brisket in a thin coating of a binder like mustard or oil. Apply the brisket rub liberally all over the brisket using the mustard as glue. You can use a storebought rub or make your own.
  • Wrap in plastic wrap and place the brisket in the fridge for at least 2 hours
  • Load the hopper with the pellets, set the grill to SMOKE, and leave the lid open for 4-6 minutes; you will start to see white smoke coming out of the grill. This means the initial pellets are igniting.
  • Now close the lid and set the temperature to 250°F; this will take 10-15 minutes.
  • When you are up to the temperature, remove the plastic from the brisket and place the brisket with the fat cap facing the heat source.
  • If you have a temperature probe, insert it into the thickest part, which is usually the center.
  • Make a spritz for brisket by mixing water, beer, apple, apple cider vinegar with water in a spray bottle and spray every 45 minutes after the first 90 minutes.
  • Close the lid and cook until the brisket reaches 155°F-165°F
  • If the temperature stops rising between 155°F and 165°F, wrap the brisket in butcher paper or aluminum foil.
  • When it reaches 200°F, remove the brisket from the smoker and wrap it in a towel.Then place the brisket it in a cooler to rest until it reaches 140°F
  • Then, unwrap the brisket and move it to a cutting board. Slice the brisket against the grain for tender, pull-apart slices.
Keyword Brisket, Smoked Brisket

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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2 thoughts on “Traeger Brisket Recipe (Simple Smoked Brisket in 6 Steps)”

  1. 5 stars
    I’ve read through your “Smoke a Brisket” on Traeger. I’d love to try it! It says in the very beginning to trim your brisket using the above tips….
    There are no ‘above tips’?
    I have never smoked, cooked or trimmed a brisket. My first ever brisket is taking a lot of space in my freezer! Would you kindly share your trimming tips?
    Thank you!

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