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Activating this element will cause content on the page to be updated.1 | (12-14 lb) whole packer brisket, trimmed |
As Needed | Traeger Beef Rub |
8
Activating this element will cause content on the page to be updated.1 | (12-14 lb) whole packer brisket, trimmed |
As Needed | Traeger Beef Rub |
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.
1 (12-14 lb) whole packer brisket, trimmed
As Needed Traeger Beef Rub
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
3
Unwrap the brisket. Insert the probe 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.
225 ˚F / 107 ˚C
160 ˚F / 71 ˚C
Super Smoke
4
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil.
5
Place the wrapped brisket back on the grill and cook until the internal temperature reaches 204℉, 3-4 hours more.
225 ˚F / 107 ˚C
204 ˚F / 96 ˚C
Super Smoke
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!
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.
The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
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