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Chef's Brisket

Chef's Brisket

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

10 Minutes

Cook Time

8 Hours

Pellets

Hickory

Ingredients

Number of People Serving

8

Units of Measurment:
main
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

Step

  • 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.

Brisket Recipes & Guides


See our smoked brisket recipe and tips for anyone who plans on smoking a brisket, from expert grillmasters to beginners.

How to Slice a Brisket Against the Grain


The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

My Notes


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