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SmokedBrisket Recipe

Difficulty 3/5
|
Prep time 15 mins

Cook time 5 hrs
|
Serves 8-12

Hardwood Apple

There’s nothing that beats smoking beef brisket on the grill. Brisket simply tastes better. This full packer is slow-smoked over Applewood for a recipe you’ll want to keep in your back pocket

Ingredients

Brisket

1 (12-14 LB) WHOLE PACKER BRISKET

1-1/2 cup Beef broth

Rub

2 tbsp Garlic powder

2 tbsp Onion powder

2 tbsp Paprika

2 tsp Chili Powder

1/3 cup Jacobsen Salt or Kosher salt

1/3 cup Black Pepper, coarsely ground

Preparation

When ready to cook, start the Traeger grill on Smoke (Super Smoke for the Timberline grill) with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 minutes.

Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.

Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3-4 hours).

When brisket reaches internal temperature of 160 degrees F, remove from grill. Double wrap meat in aluminum foil and add the beef broth to the foil packet.

Return brisket to grill and cook until it reaches an internal temperature of 204 degrees F (about 3 hours more).

Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.

Cut against the grain and serve. Enjoy!

Can’t get enough? Check out all our recipes.

Master cooking this piece of meat from beginning to end and check out our ultimate guide for how to smoke brisket.

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Reviews

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Durango
  • Colorado
Fantastic
Tried this recipe twice now, and it's a keeper. Followed recipe exactly, used a remote thermometer to keep an eye on temps and came out perfect.
 
 
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Lubbock
  • Texas
First time I have ever smoked anything and it came out darn near perfect.
First off the flavor on a 14 lb prime cut of brisket that was smoked for 9 hours was AMAZING.

I will be smoking a second one tomorrow and the only thing I would do differently is trim the fat.
 
 
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Livingston
  • Texas
Good recipe and temps but time is off
Of course the quality of brisket (choice, prime or wagu) can effect cooking times the more marbling in brisket the quicker the cook.

Just be patient and don’t do anything crazy with your cooking temps, watch Internal Temps and give the brisket time to get tender and always rest when you get the brisket off the pit. Also unwrap the foil to allow steam to escape before resting!
 
 
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