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Smoked Brisket

Difficulty 3/5
|
Prep time 15 mins

Cook time 7 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, set the temperature to 225℉ and preheat, lid closed for 15 minutes.

For the Rub: 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℉, about 3-4 hours.

When brisket reaches internal temperature of 160℉, 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℉, about 3 hours more.

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

*Cook times will vary depending on set and ambient temperatures.

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