Brisket, a cut of beef from the lower chest, is a barbecue classic that has earned a beloved place in American culinary culture—especially in Texas. Smoking brisket on a Traeger pellet grill enhances its natural flavors with deep smokiness, a melt-in-your-mouth texture, and a signature bark that pitmasters dream of.
What makes Traeger brisket special? It’s the precision control and consistent temperature that take the guesswork out of smoking, perfect for beginners and pros alike.
Ingredients
Main Ingredients:
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1 whole beef brisket (10–14 lbs), preferably USDA Prime
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1/4 cup kosher salt
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1/4 cup coarse black pepper
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2 tbsp garlic powder
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2 tbsp onion powder
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1 tbsp smoked paprika
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1/2 cup yellow mustard (binder)
Optional Ingredients/Substitutes:
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Use coconut aminos instead of salt for a low-sodium version
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For a sweeter rub, add 2 tbsp brown sugar
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Swap mustard for olive oil if desired
Step-by-Step Cooking Instructions
1. Prep the Brisket:
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Trim excess fat, leaving about 1/4 inch on the fat cap for moisture.
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Apply mustard evenly as a binder.
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Mix the dry rub ingredients and coat the brisket generously.
2. Preheat Your Traeger Grill:
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Set the temperature to 225°F.
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Use hickory, oak, or mesquite pellets for a strong smoke flavor.
3. Smoke Phase (6–8 hours):
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Place brisket directly on the grill, fat side up.
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Smoke until internal temperature reaches 160°F (typically 6–8 hours).
4. Wrapping:
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Wrap in butcher paper or foil.
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Return to the grill and continue cooking.
5. Finish Cooking (4–6 hours):
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Cook until internal temperature hits 203°F.
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Use a meat probe to ensure tenderness (“probe tender” test).
6. Resting:
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Let the brisket rest for at least 1 hour wrapped in a cooler or warm oven.
Common Mistakes to Avoid:
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Opening the lid too often—this drops the temperature.
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Under-seasoning—brisket needs bold flavors.
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Skipping the resting phase—it helps retain juices.
Pro Tips and Cooking Techniques
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Use a water pan inside the grill for added moisture.
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Invest in a wireless meat thermometer to monitor without lifting the lid.
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Inject the brisket with beef broth or marinade for added juiciness.
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Let the brisket rest in a cooler (faux cambro method) for up to 4 hours before slicing.
Variations and Customizations
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Gluten-Free: All ingredients are naturally gluten-free—just ensure your rub and mustard are certified.
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Low-Carb/Keto: Avoid any sugar in the rub.
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Vegetarian Alternative: Try smoked jackfruit or portobello mushrooms with the same rub and technique.
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Regional Twist: Add chili powder and cumin for a Tex-Mex flair.
Serving Suggestions
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Slice against the grain into 1/4-inch thick slices.
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Garnish with chopped parsley and a touch of finishing salt.
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Serve with:
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Creamy coleslaw
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Pickles and sliced onions
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Cornbread or smoked mac & cheese
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A bold red wine or cold IPA
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Nutritional Information (per 6 oz serving):*
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Calories: 420
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Protein: 32g
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Fat: 30g
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Carbohydrates: 2g
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Fiber: 0g
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Sugar: 1g
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Sodium: 850mg
*Nutritional values may vary based on the cut and fat content.
Frequently Asked Questions (FAQs)
Q1: Can I use a smaller brisket?
Yes! For a 5–7 lb brisket, reduce cooking time but follow the same temperature goals.
Q2: How do I store leftovers?
Wrap tightly in foil or vacuum-seal. Refrigerate for up to 4 days or freeze for 2–3 months.
Q3: How do I reheat brisket without drying it out?
Wrap in foil and warm in a 250°F oven with a splash of broth for moisture.
Q4: Can I cook overnight?
Yes, but use a smart thermometer and set alarms for temperature milestones.
Closing Thoughts
Smoking a brisket on a Traeger isn’t just cooking—it’s a rewarding experience that combines patience, technique, and love for flavor. Whether you’re a backyard enthusiast or trying your first brisket, this recipe is your roadmap to success.
Give it a try, share your results, and feel free to ask questions or post your tips below—happy smoking!
