Some people feel intimidated by the brisket, worried that they will spend a good chunk of change on a big cut of meat only to have it turn out sub-par. Lucky for you, if you have a Traeger and a hopper full of pellets, you are pretty much set to make the best brisket you've ever had. If you are a first timer, take a few minutes and read our post about the BEST Brisket Tips. We have done all of the recipe testing for you, so all you will end up with are great results every time.
This particular recipe for brisket is our fool-proof, go-to method for cooking the perfect brisket. A combination of low and slow cooking, plus a long braise in it's own beefy juices makes this brisket a ribbon winner. Don't be afraid any more! With a Traeger, you will end up with great results.
Recommended Pellets: Hickory, Mesquite, Oak
4 - 6 lbs. flat cut brisket
Traeger Beef Rub
Traeger Chicken Rub
Traeger Blackened Saskatchewan
Rub Worcestershire sauce and seasoning into the meat.
Fill an aluminum pan with water and olive oil and place on top of the drip pan, under the grill grate, to create steam.
Start your Traeger on smoke with lid open for 5 minutes to get started. Place brisket on grill and leave on smoke for at least 12 hours, or until internal temperature of the meat reaches 180. This can take as long as 18 hours depending on the size of your brisket. Be patient and plan plently of time so you are not tempted to rush the process.
Remove from grill and double wrap tightly with accumulated beef broth (from the aluminum pan under the grill grate) in foil.
Place back on grill for 2 hours, or until internal temperature of the meat reaches 190 degrees. Remove from grill and let rest for 15 minutes. If you are not serving immediately, wrap the brisket in a terry cloth towel and keep in a insulated cooler until ready to serve.
Slice and serve with your favorite Traeger BBQ sauce. Enjoy!