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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 |
8
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 |
Smoked Brisket with Diva Q Full Recipe
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.
Learn how to smoke a brisket. This guide will teach you how to trim, season, smoke, wrap, temp, rest, and then cut a brisket on a wood-pellet grill.
The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.
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