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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 2 votes
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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.
  • Return to Traeger and cook until the internal temperature reaches 200°F.
  • 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