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Brined Smoked Brisket

20

7

Mesquite

Low and slow makes for brisket perfection. This beef brisket is brined, seasoned generously with Traeger Beef Rub, and cooked over mesquite wood for a smoked meat sure to elevate your BBQ game.

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  • 6 Quart boiling water

  • 1 Cup light brown sugar

  • 1/2 Cup Kosher salt

  • 6 Cup Ice

  • 1 (5-7 lb) flat cut brisket

  • 1/4 Cup Traeger Beef Rub

  • 1

    Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.

    • 6 Quart boiling water

    • 1 Cup light brown sugar

    • 1/2 Cup Kosher salt

    • 6 Cup Ice

  • 2

    Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.

    • 1 (5-7 lb) flat cut brisket

  • 3

    Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.

    • 1/4 Cup Traeger Beef Rub

  • 4

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 5

    Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.

    250 ˚F

  • 6

    Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.

    275 ˚F

  • 7

    Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.

    275 ˚F

    204 ˚F

  • 8

    Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.

    275 ˚F

  • 9

    Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!

Brisket Recipes & Guides

See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.

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.

Cooking Notes

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