- 6 to 8 pound brisket
- Your preferred rub (Traeger Beef Rub, Prime Rib Rub, or just salt & pepper)
- Coat brisket liberally with preferred rub (beef rub, prime rib rub or something as simple as salt and pepper) and wrap in plastic wrap.
- Let the wrapped brisket sit 12 to 24 hours in the refrigerator.
- Start grill on smoke – allow plenty of time for cooking.
- After grill has ignited, place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4 hours.
- After 4 hours turn grill up to 250 degrees.
- When internal meat temperature reaches 180 degrees, remove brisket from grill and wrap in foil – DO NOT remove thermometer probe.
- Place foiled brisket back on grill and cook until internal temperature is 195 to
Note: not all briskets are “done” at the same temperature. Once you reach an internal temperature of 195, you should test the brisket using your temperature probe – you should be able to slide the probe into different parts of the brisket very easily, like butter. We have had better success at achieving a tender, juicy brisket by letting it reach 205 degrees before pulling from the grill.
- Remove brisket and allow it to rest in the foil for a minimum of 30 minutes. Many people place it in a cooler and let it rest for up to 2 hours.