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Smoked Brisket

Smoked Brisket

By Traeger Kitchen

We’re taking everyone’s favorite BBQ dish, brisket, and infusing it with our signature wood-fired flavor. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.

Prep Time

15 Minutes

Cook Time

9 Hours




Number of people serving


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Units of measurement:
2 Tablespoon garlic powder
2 Tablespoon onion powder
2 Tablespoon paprika
2 Teaspoon chile powder
1/3 Cup Jacobsen Salt or kosher salt
1/3 Cup coarse ground black pepper, divided
1 (12-14 lb) whole packer brisket, trimmed
1 1/2 Cup beef broth


  • 1

    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

  • 2

    For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.

    • 2 Tablespoon garlic powder

    • 2 Tablespoon onion powder

    • 2 Tablespoon paprika

    • 2 Teaspoon chile powder

    • 1/3 Cup Jacobsen Salt or kosher salt

    • 1/3 Cup coarse ground black pepper, divided

  • 3

    Season the brisket on all sides with the rub.

    • 1  (12-14 lb) whole packer brisket, trimmed

  • 4

    Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.

    160 ˚F / 71 ˚C

    • 1 1/2 Cup beef broth

  • 5

    Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.

    204 ˚F / 96 ˚C

  • 6

    Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain 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.

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