Before You Get Started

A full packer brisket includes both the flat and the point muscles, offering the best of both worlds in one cut—lean slices and rich, juicy burnt ends. When it comes to brisket flat vs point, the flat is leaner and better for slicing, while the point is fattier and more flavorful, perfect for shredding or burnt ends.

Steps

• Step 1

  Season the brisket liberally with Traeger Beef Rub, then wrap in plastic wrap. Transfer the wrapped brisket to the refrigerator and let sit for 12-24 hours.

  Ingredients

  • 1  (12-14 lb) whole packer brisket, trimmed

  • As Needed Traeger Beef Rub

• Step 2

  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

• Step 3

  Unwrap the brisket. Insert the meat thermometer into the thickest part of the meat, then place directly on the grill grates, fat-side down. Close the lid and cook until internal temperature reaches 160℉, about 6 hours.

  06:00

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 4

  Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil.

• Step 5

  Place the wrapped brisket back on the grill and cook until the internal temperature reaches 204℉, 3-4 hours more.

  04:00

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

  Pro Tip

  Knowing when to wrap brisket is key to locking in moisture and pushing through the stall. Most pitmasters wrap it in butcher paper or foil around 160–170°F to preserve bark while keeping the meat tender and juicy.

  Learn More

• Step 6

  Remove the brisket from the grill and let rest in the foil for at least 30 minutes. Unwrap and slice against the grain. Enjoy!