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K.I.S.S Texas BBQ Style Brisket

K.I.S.S Texas BBQ Style Brisket

By Traeger Kitchen

Our favorite part of the K.I.S.S. Texas-Style Brisket is the part where we Keep It Simple, Stupid. It's a beautiful thing whose simplicity produces such incredibly tender and delicious results. We love it. You'll love it. 'Nuff said.

Prep Time

15 Min

Cook Time

4 Hr
20 Min




Number of People Serving


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Units of Measurment:
1 1/2 Tablespoon coarse kosher or sea salt
1 1/2 Tablespoon medium grind black pepper
2 Teaspoon chili powder
1 (6 lb) flat cut brisket, trimmed
Mop Sauce
2 Cup beer, preferably Lone Star or other Texas beer
1/4 Cup bacon grease, lard or melted butter
2 Tablespoon Worcestershire sauce
1 Tablespoon garlic salt
1 Teaspoon red pepper flakes


  • 1

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

    225 ˚F / 107 ˚C


    Super Smoke

  • 2

    Combine rub ingredients in a small bowl and stir to mix. Season the brisket generously on both sides.

  • 3

    Put a wire cooling rack in a rimmed baking sheet or other shallow pan, then place the brisket, fat-side up, on the cooling rack. Place pan and brisket on the grill grate.

    225 ˚F / 107 ˚C

  • 4

    Combine all the ingredients for the mop sauce in a nonreactive saucepan over medium heat. Bring to a simmer and stir until the salt dissolves. Re-warm before mopping the brisket so the fat (bacon grease, lard or butter) liquefies.

  • 5

    After the first hour, mop the brisket with the mop sauce; continue to mop every hour for the first 4 hours.

  • 6

    When the internal temperature of the meat reaches 165°F, wrap the meat tightly in butcher paper. (Note: Butcher paper is more permeable, but if you don't have access to any, use foil.)

    225 ˚F / 107 ˚C

    165 ˚F / 74 ˚C

    Super Smoke

  • 7

    Return the meat to the grill and continue to cook until the internal temperature reaches 203°F. (Total cooking time will vary, but plan on 6 to 8 hours total.)

    225 ˚F / 107 ˚C

    203 ˚F / 95 ˚C

  • 8

    Transfer the wrapped meat to an insulated cooler thickly lined with newspapers or bath towels.

  • 9

    Let the meat rest for at least 30 minutes. Reserve any juices that have accumulated in the baking sheet.

  • 10

    Unwrap the brisket. Thinly slice across the grain using an electric knife or sharp carving knife. Shingle the slices of brisket on a platter and pour the pan juices on top. Enjoy!

My Notes

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