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Chef's Brisket

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Hickory

You can’t mess up this BBQ brisket recipe--Traeger's chef created a bulletproof recipe and method for smoking the perfect brisket. Fire it up on a Friday night and feast like a king all weekend long. Season the brisket one day prior to cooking for the ultimate flavor.

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  • 1/3 Cup Kosher salt

  • 2 Tablespoon garlic paste

  • 2 Tablespoon onion powder

  • 1/3 Cup Freshly ground black pepper

  • 1 (12 lb) whole packer beef brisket, fat cap trimmed to 1/4 inch

  • 1

    In a small bowl, mix together the salt, garlic, onion powder, and pepper.
    • 1/3 Cup Kosher salt

    • 2 Tablespoon garlic paste

    • 2 Tablespoon onion powder

    • 1/3 Cup Freshly ground black pepper

  • 2

    Season the meat liberally with the spice mixture. Refrigerate for at least 8 hours, or overnight.
    • 1 (12 lb) whole packer beef brisket, fat cap trimmed to 1/4 inch

  • 3

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 4

    Insert the probe into the thickest part of the brisket. Place the brisket, fat-side down, directly on the grill grates in the center of the grill. Close the lid and smoke brisket until the internal temperature reaches 160-165℉, 4-5 hours.

    225 ˚F

    165 ˚F

  • 5

    Remove the brisket from the grill and wrap in butcher's paper or heavy duty aluminum foil. Increase the Traeger temperature to 275℉.

    275 ˚F

  • 6

    Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 203℉, 3-4 hours more.

    275 ˚F

    203 ˚F

  • 7

    Remove the brisket from the grill and let rest for 1 hour.
  • 8

    Unwrap the brisket and slice against the grain into 1/4-inch-thick slices. 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.

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The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

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