Smoke A Traeger Brisket Like A Boss!
Learn how to smoke a Traeger Brisket like a boss with this detailed and easy-to-follow Smoked Traeger Brisket recipe. The smoked brisket comes out tender, juicy, and so flavorful! Be sure to serve the brisket with my delicious Chipotle Smoked Mac and Cheese.
This Smoked Traeger Brisket just melts in your mouth. Yes, it takes a long time to smoke, but the wait is so worth it! So throw away all those other brisket recipes because this recipe is a keeper!
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😍 Why You’ll Love This Recipe
- This Traeger brisket recipe is amazing! Although there are some steps for you to follow, we’re going to let the Traeger do most of the work.
- I love the fact that we can let the smoker do its thing, while we dream about smoked brisket with perfect bark.😴
- When you smoke a brisket, you usually end up with leftovers. Use the smoked brisket leftovers in sandwiches, nachos, enchiladas, chili, and so much more!
- If you want to speed up the process or make a brisket for yourself or for a small family, try my delicious smoked corned beef brisket recipe instead!
🛒 What You Need For This Recipe
🔖 Ingredient & Substitutions
- Beef Brisket— This brisket recipe calls for a 16-20 pound whole packer brisket. If you use a smaller brisket, the cooking times will need to be adjusted.
- Rub — I like to use my favorite pork rub when making this Traeger Brisket recipe. It has brown sugar, kosher salt, black pepper, paprika, garlic powder, and onion powder. However, my Santa Maria Rub is a close second. Feel free to use your favorite rub instead.
- Apple Juice — Apple juice is used to spritz the brisket while it’s being smoked. It can also be brushed on the brisket before seasoning it. Some people like to inject some apple juice into the meat before smoking the brisket. I’ll leave that up to you.
- Mop Sauce — I like to make a sauce with an equal amount of red-wine vinegar and olive oil, mixed with a few cloves of crushed garlic. I brush this sauce liberally over the brisket before seasoning it. You can substitute apple cider vinegar if you prefer.
*A full list of ingredients can be found in the recipe card at the bottom of the post.
🍖 How to Make a Traeger Smoked Brisket
Step 1| Trim Fat
Trim excess fat off the brisket. Be sure to leave a good portion of fat on the meat as the fat will render down and give you optimal flavor. It will also keep the brisket from drying out.
Pro Tip: Whatever you do, don’t toss the fat, use it to make beef tallow!
Step 2 | Separate Point From Flat
To make burnt ends, separate the flat from the point (How to Separate Point From Flat). Otherwise, leave the brisket intact. Combine vinegar, olive oil, and crushed garlic in a small bowl. Brush both sides of the meat with it.
Step 3 | Season the Brisket
Season the meat with Santa Maria Dry Rub Seasoning, Pork Rub seasoning (my personal favorite), or use your seasoning of choice. Wrap the meat and let it rest in the refrigerator for a minimum of 4 hours, but preferably longer.
Step 4 | Bring Brisket to Room Temperature
Bring the brisket to room temperature for a few hours before you plan on smoking it. Before going to bed, fill your smoker with your favorite pellets and fire up the Traeger to 200°F. If you have a super smoke setting, use it!
*We usually start marinating the meat in the morning and put it on the grill at midnight.
Step 5 | Smoke Brisket
When the smoker is ready, place the brisket on the grill fat-side down and spray the brisket generously with apple juice. Insert the probe a few inches into the thickest part of the meat and set the probe temperature to 160°F.
Optional: If you want to stay up all night to babysit your brisket, start spraying the brisket with apple juice every hour until the probe temperature reaches 160°F.
Step 6 | Wrap Brisket In Butcher Paper or Aluminum Foil
Once the smoked Traeger brisket’s internal temp reaches 160°F (which should be in the morning) spray that brisket with apple juice one last time, then wrap it in butcher paper or foil. Place the brisket back on the grill, this time fat-side up.
Step 7 | Smoke Brisket While Wrapped
Smoke the brisket until the internal temperature registers at 200°F on a meat thermometer or probe. This could take several more hours. The longer the cooking time the better it will be. When it’s ready, take the meat off the grill and let it rest for at least an hour, while still wrapped.
Pro Tip: To keep the smoked brisket warm while you prepare the burnt ends or until you’re ready to serve, you can store it in a cooler. To do this, wrap the brisket (while it’s still in the butcher paper) in a large beach towel and place it in an empty cooler. Close the lid to maintain the temperature of the brisket until you’re ready to serve it.
Place the brisket onto a large cutting board and use a sharp knife to slice the brisket against the grain.
🍍How to Make Burnt Ends
To make Burnt Ends, chop the point (also called the deckle) into cubes and toss them into a disposable aluminum pan. Pour some of the juices that have accumulated in the butcher paper over the burnt ends.
Next, toss the burnt ends with your favorite bbq sauce and place them back on the grill for another 15 minutes at 500°F. Some people like to mix brown sugar or honey with burnt ends to enhance caramelization.
Another option is to go long and slow instead of smoking the burnt ends using high heat for a short period of time. If you want to go that route, you can smoke the burnt ends at 225°F for 1-2 hours.
However, you haven’t had burnt ends until you’ve had MY BURNT ENDS. They are mixed with a made-from-scratch pineapple and habanero sauce, do I have your attention? So, if you want to give it a shot, here is my Spicy and Sweet Habanero Pineapple Burnt Ends Recipe.
🍽 Serving Suggestions
This smoked brisket recipe pairs perfectly with my Traegar smoked potatoes recipe. If you’re looking for a lighter side, check out my smoked corn on the cob, they’re too die for! Another great smoked side option is my chipotle smoked mac and cheese.
🫔 What to do with smoked brisket leftovers
Add a few slices of leftover brisket to your egg sandwiches for breakfast, or shred the brisket to make delicious brisket tacos. You can also make my AMAZING brisket-stuffed Chile Rellenos!
Another idea is to add a few slices of brisket to your grilled cheese sandwiches or make a smoked brisket sandwich! But one of my favorite ways to use up leftover brisket is in enchiladas. Oooh, how about tucking some of the tender, flavorful meat into tamales?
You can also swap out smoked brisket for the smoked tri-tip in my tri-tip sliders recipe!
If you need more ideas to use up the Traeger Brisket Recipe leftovers, let me know in the comments! I can keep the suggestions coming all day long! 😬
🤷🏻♀️ Recipe FAQs
To cook a brisket evenly, you should flip it at some point during the smoking process. Usually, the brisket starts on the grill with the fat-side down. However, once it’s wrapped in butcher paper, it’s placed on the grill fat-side up for the remainder of the cooking time.
Smoking time depends on many things including the thickness and the overall weight of the meat, and the temperature you set your smoker on. It can take as little as 6 hours and as much as 16+ hours.
There are also other factors involved including the outside temperature, wind, and so on. Smoking the brisket at a lower temperature for an extended time (while wrapped) yields a more tender and juicy brisket. Smoking a brisket is not something that you want to rush.
Yes, you can overcook a brisket causing it to dry out. To avoid this, monitor the internal temperature of the meat and keep it within the recipe range.
Wrapping the meat in butcher paper helps to keep the meat moist by locking in the juices. Setting the smoker to a low cooking temperature and using a probe to monitor the temperature of the brisket can help you to avoid overcooking the meat.
👩🏼🍳 Pro Tips
- According to the Traeger recipe book, almost any pellet wood flavor can be used with beef. This includes alder, cherry, hickory, maple, mesquite, oak, and pecan. Although we prefer hickory, I recommend trying different flavors and seeing what you prefer.
- If using my pork rub recipe, make four times as much as the recipe calls for. You’ll be using a much larger cut of meat so you’ll need enough rub to cover the entire brisket.
- When seasoning the brisket, spoon it over the meat without touching the meat to avoid cross-contamination. You’ll want to save the remaining rub for another use.
- Some people like to inject the flat with beef broth or even apple juice prior to putting it on the grill. This helps the brisket to remain moist. The point is fatty enough so it really doesn’t need to be injected. This is how you inject the flat.
Other Traeger Recipes
If you enjoy this Traeger smoked brisket, you make also enjoy these recipes!
If you enjoy this Traeger brisket recipe, check out these other related posts!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Smoke A Traeger Brisket Like A Boss!
Get ready for the best and most tender and juicy smoked brisket that you’ve ever had!
Servings: 40 servings
Calories: 374kcal
Instructions
-
Trim excess fat off the brisket. Be sure to leave a good portion of fat on the meat as the fat will render down and enhance the flavor of the brisket. It will also keep it from drying out.
-
To make burnt ends, separate the flat from the point (How to Separate Point From Flat). Otherwise, leave the brisket intact. Combine vinegar, olive oil, and crushed garlic. Brush both sides of the meat with it.
-
Season the meat with Santa Maria Dry Rub Seasoning, Pork Rub seasoning (my personal favorite), or use your seasoning of choice. Wrap the meat and let it rest in the refrigerator for a minimum of 4 hours, but preferably longer.
-
Bring the brisket to room temperature for a few hours before you plan on smoking it. Before going to bed, fire up the Traeger to 200°F. If you have a super-smoke setting, use it!(Tip: We usually start marinating the meat in the morning and put it on the grill at midnight).
-
When the smoker is ready, place the brisket on the grill fat-side down and spray generously with apple juice. Insert the probe a few inches into the thickest part of the meat and set the probe temperature to 160°F.
-
Once the smoked briskets’ internal temperature reaches 160°F (which should be in the morning) spray with apple juice one last time, then wrap it in butcher paper. Place the brisket back on the grill, this time fat-side up.
-
Smoke the brisket in the Traeger until it reaches 200°F. This could take several more hours. The longer the cooking time the better it will be. When it’s ready, take the meat off the grill and let it rest for at least an hour, while still wrapped.
Notes
- Don’t toss the fat, use it to make beef tallow!
- According to the Traeger recipe book, almost any pellet wood flavor can be used with beef. This includes alder, cherry, hickory, maple, mesquite, oak, and pecan. Although we prefer hickory, I recommend trying different flavors and see what you prefer.
- If using my pork rub recipe, make four times as much as the recipe calls for. You’ll be using a much larger cut of meat so you’ll need enough rub to cover the entire brisket.
- When seasoning the brisket, spoon it over the meat without touching the meat to avoid cross-contamination. You’ll want to save the remaining rub for another use.
- Some people like to inject the flat with beef broth or even apple juice prior to putting it on the grill. This helps the brisket to remain moist. The point is fatty enough so it really doesn’t need to be injected. This is how you inject the flat.
- To keep the smoked brisket warm while you prepare the burnt ends or until you’re ready to serve it, you can store it in a cooler. To do this, wrap the brisket (while it’s still in the butcher paper) in a large beach towel and place it in an empty cooler. Close the lid to maintain the temperature of the brisket until you’re ready to serve.
Nutrition
Serving: 1servings | Calories: 374kcal | Carbohydrates: 1g | Protein: 48g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 245mg | Fiber: 0g | Sugar: 1g
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