Traeger Brisket

Traeger Brisket


  • 6 to 8 pound brisket
  • Your preferred rub (Traeger Beef Rub, Prime Rib Rub, or just salt & pepper)


  1. Coat brisket liberally with preferred rub (beef rub, prime rib rub or something as simple as salt and pepper) and wrap in plastic wrap.
  2. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.
  3. Start grill on smoke – allow plenty of time for cooking.
  4. After grill has ignited, place brisket fat side up on the grill grate, insert thermometer probe and smoke for 4 hours.
  5. After 4 hours turn grill up to 250 degrees.
  6. When internal meat temperature reaches 180 degrees, remove brisket from grill and wrap in foil – DO NOT remove thermometer probe.
  7. Place foiled brisket back on grill and cook until internal temperature is 195 to 205 degrees.

    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.
  8. 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.