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Chef's Brisket

10

8

Hickory

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.

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  • 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

  • 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.

    • 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

  • 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

  • 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

    160 ˚F

  • 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

    203 ˚F

  • 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.