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 prepared correctly on a Traeger, a smoked brisket is tender, juicy, and irresistible.
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 up front. 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.
Nearly all BBQ experts will trim their brisket before smoking. When you trim the brisket you'll:
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.
Flip brisket over and trim off all fat and silver skin from the top.
Remove the large chunk of hard fat found where the flat and point connect.
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:
Give the rub time to set. Be generous with how much rub you use, and wrap and refrigerate for 12 to 24 hours.
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.
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.
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.
We recommend that you cook brisket with the fat side down. Here's why:
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.
Coat brisket liberally with Traeger Beef Rub, wrap brisket in plastic wrap and place in the refrigerator for 12-24 hours.
Set your pellet grill to 225 degrees Fahrenheit and preheat, lid closed, for 15 minutes.
Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160 degrees Fahrenheit.
Remove brisket from the grill and wrap in butcher paper or foil.
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.
Remove the brisket off the grill and let rest for at least an hour.
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.
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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.
Let brisket rest at least 1 hour (ideally 2-3) before slicing to allow juices to redistribute throughout the meat.
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.
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.
Our general rule of thumb is to plan on between 30 and 60 minutes per pound. 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.
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.
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.
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.
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.
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:
In total, smoking a brisket takes between 8-10 hours.
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. Happy Traegering!
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.
To cook the best brisket, you’re going to need the right tools.