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How to Smoke a Brisket

How to Smoke a Brisket

Brisket is the holy grail of BBQ, and getting it right is a huge notch in your pitmaster belt. While there are many ways to flavor a brisket, cooking it properly doesn’t leave quite as much room for experimentation or error. Brisket is a muscular, tough cut of meat, so low and slow is the way to go when learning how to cook a brisket. When prepared correctly on a Traeger, a smoked brisket is tender, juicy, and irresistible.

How to Prep a Brisket

Trimming the fat is standard procedure with most every cut of brisket. If you have the opportunity to examine the meat closely, you want to look for good marbling. In many cases, briskets are wrapped in tightly sealed bags or packaging, but you can still determine the quality of meat based on its grade.

Meat is rated on a standard system so consumers know the quality they are buying upfront. The grades of beef are based on the degree of marbling and the maturity of the animal. The grades in order from lowest to highest are select, choice, and prime. There are some lesser grades out there but these three are the most universally recognized in grocery stores and butcher shops. Choice and prime cuts are usually the ones you want to stick to so you know you have a high-quality piece of meat.

How to Trim

Nearly all BBQ experts will trim their brisket before smoking. When you trim the brisket you'll:

  • Get rid of "hard fat" that isn't going to render during the smoking process when learning how to smoke a brisket
  • Remove fat that will prevent you from directly seasoning the meat
  • Eliminate any unattractive edge meat that could make the finished product look less attractive.

Much of this comes down to personal preference. Expect to trim about two pounds away from your brisket before cooking. Here's a step-by-step look at trimming brisket.

  1. Start with the brisket fat cap facing up and pat the brisket dry with a paper towel.
  1. Trim fat cap until you have an even 1/4-inch layer.
  1. Flip brisket over and trim off all fat and silver skin from the top (a thin membrane of connective tissue)

  2. Remove the large chunk of hard fat found where the flat and point connect.

How to Season


Many championship BBQers use nothing more than salt and pepper as their brisket rub. Others, like Traeger expert Doug Scheiding, recommend a mix of different rubs. So you can keep it simple or mix it up however you choose, but keep these two things in mind:

  1. Give the rub time to set. Be generous with how much rub you use, and wrap and refrigerate for 12 to 24 hours.

  2. Don't concern yourself with looks. The brisket's outer layer will likely come out of the smoker looking rough and charred. That's why it's called the "bark." It resembles the bark of a tree.

At Traeger, we offer many rubs you can use on your brisket. If you want more options, consider the following rubs:

Injections and Marinades

Injecting brisket is a common technique to ensure more flavorful and juicy meat. There are brands like Meat Church that make an injection or you can use a bone or beef broth. If injection sounds like too much trouble, you can also marinate the brisket. This Traeger-approved marinade features garlic and red wine. This step is optional.

Best Wood Pellets For Smoking Brisket

When it comes to smoke flavors, hickory is often mentioned for its robust flavor. Some like to mix it with a milder wood like oak to balance the flavors, and others like to sweeten it with apple, cherry, or maple wood. Any or all of these smoke flavors are a safe bet for smoked brisket, and if you really want to get creative try pecan wood. The nutty flavor adds a whole new layer of depth to brisket, and pairs especially well with sweet and spicy flavors.

Should You Cook Brisket With Fat Side Up Or Down?

We recommend that you cook brisket with the fat side down. Here's why:

  1. Better flavor: Fat dripping down from the cap can wash away your seasoning (and it doesn't actually make the beef more tender, as some contend).
  2. Better presentation: With the fat side up, the presentation side is over the grill grates, so that gorgeous brisket bark can't form.

How to Smoke a Brisket on a Pellet Grill

Smoking a Brisket on a Pellet Grill is one of the easiest ways to cook your brisket at a steady temperature while also infusing natural smoke flavor. One of the most fun aspects of pellet grilling is experimenting with smoke flavors -- like apple, oak, or maple.

  1. Coat brisket liberally with Traeger Beef Rub, wrap brisket in plastic wrap and place in the refrigerator for 12-24 hours.

  2. Set your pellet grill to 225 degrees Fahrenheit and preheat, lid closed, for 15 minutes.

  3. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160 degrees Fahrenheit.

  4. Remove brisket from the grill and wrap in butcher paper or foil.

  5. Place the wrapped brisket back on the grill and continue cooking until the internal temperature reaches 200 degrees Fahrenheit. This should be an additional 3-4 hours.

  6. Remove the brisket off the grill and let rest for at least an hour.

  7. Slice against the grain.

How to Wrap a Brisket

One commonly used method of speeding up the cooking process is wrapping brisket in foil or butcher paper.

Wrapping the brisket will prevent (or at least lessen) what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process. It also gives you more control over the final appearance of the bark, and can help lock in moisture that would otherwise be lost as the brisket cooks.

Most pitmasters recommend wrapping the brisket when the internal temperature of the meat reaches 165-170 degrees.

How to Tell When Smoked Brisket Is Done

Our most recommended product for determining if your brisket is done is by using the wireless meat thermometer, the MEATER probe. This handy device will prevent you from overcooking or undercooking your brisket because of its dual sensors and MEATER app where you can monitor your meat from the comfort of your couch.

To know if your smoked brisket is done, simply insert your probe. The probe should insert into the cut like it would in room temperature butter which usually happens between 200 and 205 degrees Fahrenheit in the flat. In addition to the temperature, the probe should insert into the meat as easily a it would butter. If it does not, give the meat a bit more time despite the temperature reading.

Smoked brisket gets its signature bark because of the Maillard reaction which is known for explaining how seared meat gets its signature look and taste. When you sear meat at high temperatures, the natural sugars in the meat caramelize within minutes. The same thing happens at low temperatures over time when you smoke brisket or any kind of meat.

Simply put, the natural sugars in the meat form a crust underneath your spice rub. Only some elements of the rub itself (like salt) will penetrate the surface of the meat and take some of the flavor with it.

The majority of the rub will remain on the surface and infuse with the layers forming there. When the spices and caramelizing layers come in contact with the smoke, the bark begins to turn a very dark color.

How Long Should You Let Brisket Rest Before Slicing?

Let brisket rest at least 1 hour (ideally 2-3) before slicing to allow juices to redistribute throughout the meat.

How to Cut Brisket

Brisket should be cut against the grain for the best mouthfeel and tenderness, otherwise even a perfectly cooked brisket will be chewy.

The point should be sliced into ¼-inch pieces or about the width of a pencil. The ends or any miscut pieces can be used for burnt ends.

Keep in mind that the grain of the point will be running in a different direction than the grain of the flat.

How Long Does it Take to Smoke a Brisket

Every animal is different; there's no exact universal algorithm for every cut. However, you can use weight to estimate your brisket's total smoke time. Just remember that internal temperature has the final say. Brisket is done when it reaches 203° internally.

  • Smoke a 10 lbs brisket for 6-9 hrs and then rest for at least 1 hour.
  • Smoke a 15 lbs brisket for 10-12 hrs and then rest for at least 1 hour.
  • Smoke a 20 lbs brisket for 12-16 hrs and then rest for at least 1 hour.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

Give yourself enough time. This is a “good things come to those who wait” kind of deal, but rest assured … you’ll be glad you did.

Tips For Smoking Brisket

  • It’s recommended to get a full packer to cook. A full packer will include both the point and the flat. Ask your butcher if you aren't sure.
  • Use fold/bend test when buying. Try folding the two ends of the brisket together. The more fold you get, the more tender the meat is likely to be.
  • Know your butcher - befriend your butcher.
  • Use a 14-inch knife to trim.
  • A good knife is sharp and should feel comfortable in your hand from a weight standpoint.
  • The colder the brisket is the easier it will be to trim.
  • Slice against the grain.
  • Tip: Save pieces for making carne asada.
  • Trim fat cap (on the bottom) a quarter to a half an inch of fat.
  • Bevel the edges of the brisket so there isn’t any fraying and edges don’t dry.
  • Cook with the fat side down.
  • Save brisket drippings for marinades or an "au jus" dipping sauce.
  • If you do plan to save the drippings, only use one rub on the bottom (fat side) of the brisket. Having too many rubs will make it too salty.

Burnt Ends

A “full packer” brisket contains two distinct parts that cook differently: the point and the flat. The point is more marbled with fat than the flat lean cut, often used for slices. The point is used for chopped brisket or burnt ends. Also known as “meat candy” these cuts aren’t actually burnt -- they just look that way because of the Maillard reaction. And they’re extra sweet, usually served with a sweet BBQ sauce and cooked again separately from the rest of the brisket.

Combine 2 cups of beef broth and 12oz of your favorite BBQ sauce and set aside on a small bowl. Once the brisket reaches 190℉ internal temperature, remove it from the grill, separate the point and cut into 1-inch cubes. Place cubes in a metal pan and toss with beef broth and sauce. With the grill set to 250℉, cook for an additional 1 hour. Pull them out and you’ll have caramelized bite-size BBQ deliciousness.

See our burnt ends recipe and how-to guide.

How to Add Extra Flavor

Simply put, flavor a brisket however you want. Aside from the quality and type of meat you selected, your rub, brine,smoking fuel, and type of grill you use, all play a part in the flavor of your brisket.

Keep it Simple

If you’re looking for a place to start with brisket, or a foolproof recipe that’s sure to please, check out this recipe for beginner's brisket. The simple rub and long braise in its own beefy juices make this brisket easy to pair with any sauce, or taste delicious and flavorful on its own.

How to Reheat Brisket

When cooking a good amount of brisket, there’s bound to be leftovers, and there are plenty of ways to get creative with them. But if you’re just trying to enjoy the same flavor you had off the grill, all you need to do is cook your smoked brisket in its juices using a drip pan covered with aluminum foil until it reaches serving temperature (about 140 degrees).

If you want to mix up the flavor a little, try smoking it with different wood pellets, or add a splash of BBQ sauce, beer, or broth to your pan before cooking.

Getting Serious About Smoked Brisket

Don’t let your talent go to waste. If you’ve come up with a signature brisket recipe, share it with us and share it with the world #TraegerGrills. When you’re cooking tough meat for a tough audience, flavor, quality, and technique all matter and it’s all covered in the guide for award-winning brisket.


How to Smoke a Brisket:

  • Trim excess fat off the brisket.
  • Season liberally with salt and pepper or brisket rub.
  • Put brisket on the grill at 225 °F.
  • Smoke for 6 hours until internal temperature is 160 °F.
  • Wrap brisket in butcher paper or foil and return to the grill.
  • Place the brisket back on the grill until the internal temperate reaches 200 °F.
  • Remove the brisket from the grill and let it rest at least 1 hour before slicing.

In total, smoking a brisket takes between 8-10 hours.

Best Brisket Recipes

Looking for the best smoked brisket recipe? We have dozens of smoked brisket recipes you can browse. Or, start with our classic Smoked Brisket recipe. For more options, take a look at this list:

  • Chef's Brisket Recipe: Elevate your grilling game with this mouthwatering chef-inspired brisket recipe for a truly exceptional Traeger experience.
  • Beef Brisket Recipe: Master the art of smoking beef brisket with our step-by-step guide, creating tender and flavorful results every time.
  • Scheiding BBQ Brisket Recipe: Taste the ultimate blend of flavors with this Scheiding BBQ brisket recipe, designed to satisfy your BBQ cravings with each smoky bite.
  • Midnight Brisket Recipe: Perfect your late-night barbecue sessions with this Midnight Brisket recipe, delivering that smoky, savory goodness under the moonlight.
  • Longhorn Brisket Recipe: Transport yourself to Texas with this Longhorn Brisket recipe, bringing the authentic taste of Texas barbecue to your Traeger grill.

Happy Traegering!

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