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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Season the brisket on all sides with the Traeger Prime Rib Rub. In a small bowl, combine the mustard, molasses, and Worcestershire sauce.
Apply the mustard slather evenly over all surfaces of the brisket.
Place the brisket, fat side down, directly on the grill grate. Drape the top with the bacon slices. Smoke for 1 hour.
Increase the temperature from 225 to 250F. Continue to cook the brisket until the internal temperature reaches 160F, approximately 6 hours.
Tightly wrap the brisket in a double layer of heavy-duty foil. Return to the grill and continue to cook until the internal temperature reaches 203F, approximately 2-3 additional hours.
Transfer the foiled brisket to an insulated container and cover it with thick clean towels (old beach towels work well) or several layers of newspapers. Allow the brisket to rest for at least 1 hour.
Remove the brisket from the foil, saving any cooking juices. (If desired, you can stir some of the juices into the barbecue sauce.)
Using a sharp knife cut the brisket into 1/4-inch slices against the grain. Shingle on a warm platter and drizzle with some of the reserved cooking juices.
Serve with barbecue sauce on the side. Enjoy!
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