Skip to Main Content
  • Start firing up incredible food now and pay over time.  |learn more
Chef's Brisket

Chef's Brisket

By Traeger Kitchen

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.

Prep Time

10 Min

Cook Time

8 Hr

Pellets

Hickory

Ingredients

This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
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
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
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

Steps

  • 1

    In a small bowl, mix together the salt, garlic, onion powder, and pepper.

  • 2

    Season the meat liberally with the spice mixture. Refrigerate for at least 8 hours, or overnight.

  • 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 / 107 ˚C

    Super Smoke

  • 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 / 107 ˚C

    165 ˚F / 74 ˚C

    05:00

    Super Smoke

  • 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 / 135 ˚C

  • 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 / 135 ˚C

    203 ˚F / 95 ˚C

    04:00

  • 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.

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.

My Notes


In order to add notes for this recipe, you must log in or create an account.