What is a Brisket?
When it comes to brisket, common questions come up like "What is brisket?", "What part of the cow is brisket?", "What cut of meat is brisket?". At Traeger, we have the answers.
Beef brisket is a cut of beef that comes from the lower chest of a cow. It is one of the nine beef primal cuts. The brisket muscles support about 60% of the body weight of a cow, so it has a lot of tough connective tissue.
Brisket is a barbecue favorite because slow-cooking brisket melts the connective tissue, turning this cut of meat into a tender, melt-in-your-mouth feast.
What Cut of Meat is Brisket?
Though the exact beef cut varies internationally, in the United States the brisket is cut from the lower breast or chest of the cow. It’s found between the chuck and the shank and is known for its rich flavor and tenderness when cooked slowly.
How Long to Smoke A Brisket
Smoking a brisket the right way is a daylong endeavor. We recommend smoking a 12 to 14-pound brisket (otherwise known as a full packer) for 8 to 9 hours at 225℉, Super Smoke mode, or until the internal temperature reaches 204℉. We then recommend letting it sit for an hour before slicing it. The time it takes to smoke a brisket depends on a few factors including the size of the brisket and smoking temperature.
Pro Tip: Smoking time also depends on if you're smoking a brisket fat side up or fat side down.
See our guide below for a step-by-step guide on brisket times and temperatures.
When To Wrap A Brisket
Wrapping a brisket is a crucial step to getting that delicious melt-in-your-mouth texture. Not only does it help seal in moisture so that it doesn't dry out during the long cooking process, but it also helps maintain the bark (outer crust) that forms on the meat during cooking.
How to Smoke Brisket
Whether you’re a first-time Traeger owner or pitmaster, discover our ultimate guide on how to smoke a brisket. Learn everything from how to trim to how to make burnt ends, and discover top recipes.
Trimming Brisket
While you don’t want to trim all of the fat off of your brisket, you’ll want to remove some. Get rid of any hard fat that won’t render well during smoking, any fat that will prevent you from seasoning the meat, and any unattractive edge meat that will make your finished brisket look less appealing.
The trimming process will involve different techniques for the point and flat though. Learn the difference between the point and the flat by reading our expert guides.
How to Cook Brisket
Traeger Pitmaster Matt Pittman will walk you through everything from trimming and seasoning to smoking a brisket on the Traeger, to achieve full-packer perfection. Smoked low and slow, wrapped, and rested, this classic BBQ beef will earn you pitmaster status.
Best Wood Pellets for Smoking Brisket
Some types of meat taste best with specific wood pellets - but if you're looking for the best pellets for brisket, you'll find that a wide range of wood flavors works. Some pitmasters like a robust hickory flavor while others prefer milder woods or sweeter woods like apple. You can even try something like pecan for an especially unique smoked brisket.
Cutting Brisket
Cutting your smoked brisket against the grain is absolutely essential. Cutting against the grain guarantees ideal mouthfeel and tenderness. If you cut with the grain, the meat may feel chewy and rough.
Beginner's Smoked Beef Brisket Recipe
Prep Time: 15 mins.
Cook Time: 12 hrs.
Serves: 8-12
Effort: 2/5
Ingredients -
- 1 (6 lb) flat cut brisket, trimmed
- As Needed Traeger Beef Rub
- 2 cup beef broth, beer or cola
- 1/4 cup apple cider vinegar, apple cider or apple juice
- 2 Tablespoon Worcestershire sauce
- As Needed Traeger Texas Spicy BBQ Sauce
Preparations -
- When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.
- Season on both sides with the Traeger Beef Rub.
- Make the Mop Sauce: In a clean spray bottle combine the beef broth, beer or cola with apple cider vinegar and Worcestershire sauce.
- Arrange the brisket fat-side down on the grill grate and smoke for 3 to 4 hours, spraying with the mop sauce every hour.
- Increase the grill temperature to 225℉ and continue to cook, spraying occasionally with mop sauce, until an instant-read thermometer inserted in the thickest part of the meat reaches 204℉, this should take about 6 to 8 hours.
- Foil the meat and let it rest for 30 minutes. Slice with a sharp knife across the grain into pencil-width slices. Serve with BBQ sauce. Enjoy!
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Top Brisket Recipes
There’s more than one way to smoke a brisket. From super simple beginners' recipes to game plans for the more advanced, we have a little something for everyone. Here are a few of our most popular recipes for you to try out on your pellet grill.
Smoked Brisket Recipe
Embark on a flavor-packed journey with our mouthwatering smoked brisket recipe. Rubbed and slow-smoked to perfection, this signature brisket is a symphony of tenderness and bold smokiness, creating a culinary masterpiece that elevates any BBQ experience. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.
Texas-Style Smoked Beef Brisket by Doug Scheiding
This is the best way to smoke a brisket, worthy of any true Texan. This full packer is injected with Butcher’s Prime, sprayed down with apple juice, rubbed with a prime rib and coffee rub mix, topped with black pepper, and smoked over cherry wood to tender perfection.
Smoked Corned Beef Brisket
Experience the irresistible taste of smoked corned beef brisket. Begin by soaking your brisket in water for a minimum of 8 hours, ensuring tender perfection. Then, halfway through your cook, infuse your Traeger corned beef with a fusion of Dijon mustard and Apricot BBQ Sauce for additional flavor. Make sure to use the leftovers in your breakfast hash.
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Brisket How-Tos, Guides, and Tips & Tricks
It probably won’t surprise you to learn that we have a lot to say about brisket. With all of the experts we have on hand, we just can’t help it. Here are a few of our most popular articles about brisket from getting the perfect burnt ends to wrapping a brisket and beyond.
Is Brisket Beef or Pork?
Is brisket beef or pork? Brisket typically refers to the primal cut from the lower breast of a cow. This cut typically contains delicious fat marbling, lean meat, and connective tissues that are perfect for smoking.
How to Make Brisket Burnt Ends
Burnt ends are called “meat candy” for a reason. Learn how to make this tasty treat that’s sure to be a hit with family and friends.
How to Wrap a Brisket
Whether you use butcher paper or aluminum foil, correctly wrapping your brisket is a crucial part of the cooking process. Cover your brisket with the Traeger BBQ Burcher Paper to keep your meat moist and protect the bark.
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All Brisket Videos
Fat Side Up or Down?
It’s one of the most debated questions in barbeque -- do you smoke brisket fat side up or fat side down? Answer: You should always cook your brisket fat side down. If you cook your brisket fat side up, the fat won’t render the brisket. Instead, it’ll wash away all that amazing seasoning, and prevent the beautiful, uniform bark from forming.
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Other Brisket Recipes
One of the reasons we never get tired of smoked brisket is because it’s a versatile meat. Yes, brisket is incredible on its own, but it’s also an amazing dish when paired with other ingredients. From brisket pot pie to brisket hash, here are a few of our out-of-the-box recipes that feature brisket.
