Few dishes embody the art of barbecue quite like a perfectly Smoked Brisket with Traegers. Tender, flavorful, and infused with smoky goodness, brisket is the crown jewel of any pitmaster’s repertoire. When paired with Traeger’s Signature Rub, this classic cut of meat transforms into an unforgettable culinary masterpiece.

Traeger’s Signature Rub, with its balanced blend of garlic, chili pepper, and paprika, elevates the natural richness of the brisket while adding layers of flavor that perfectly complement the smoke. Whether you’re a seasoned pro or trying your first low-and-slow cook, this recipe will guide you through achieving that sought-after smoky bark and melt-in-your-mouth tenderness.

A
meal without wine is like a day without sunshine.
Jean
Anthelme Brillat-Savarin

Prepare your Traeger grill, get your rub ready, and let the tantalizing aroma of slow-smoked brisket fill the air as you embark on a barbecue journey that’s sure to impress your family and friends.

Perfectly Smoked Brisket with Traeger’s Signature Rub

Why You’ll Love This Smoked Brisket with Traegers Recipe

Irresistible Flavor: Traeger’s Signature Rub is crafted to elevate the natural flavors of the brisket with a perfect blend of spices that creates a rich, savory crust.

Tender and Juicy: The slow-smoking process ensures that your brisket remains tender and juicy, with every bite melting in your mouth.

Simple Process: Traeger grills are designed to make smoking meat easy, allowing you to enjoy the process without the need for constant monitoring.

Versatile: This brisket pairs well with a variety of sides, from classic coleslaw to baked beans, making it a great choice for any occasion.

Crowd-Pleaser: Whether you’re hosting a family dinner or a BBQ party, this brisket is sure to impress and satisfy all your guests.

How to Make Smoked Brisket with Traegers

Ingredients

1 whole brisket (5-7 pounds)
1/4 cup Traeger Signature Rub
1/4 cup olive oil
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

Instructions For Smoked Brisket with Traegers

Prepare the Brisket:

Trim any excess fat from the brisket, leaving about 1/4 inch of fat to ensure juiciness.

Rub the brisket with olive oil to help the rub adhere better.

Season the Brisket:

Generously apply Traeger Signature Rub all over the brisket, ensuring an even coating.

Let the brisket sit at room temperature for 30 minutes to allow the flavors to penetrate.

Preheat the Traeger Grill:

Set your Traeger grill to 225°F (107°C) and allow it to preheat with your choice of wood pellets (hickory or mesquite work well).

Smoke the Brisket:

Place the brisket on the grill grates and close the lid.

Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (91°C).

Add Moisture:

During the smoking process, periodically baste the brisket with a mixture of beef broth, Worcestershire sauce, and soy sauce to keep it moist and flavorful.

Rest the Brisket:

Once done, remove the brisket from the grill and let it rest, covered with aluminum foil, for at least 30 minutes before slicing.

Slice and Serve:

Slice the brisket against the grain to ensure tender slices. Serve with your favorite BBQ sides and enjoy!

Tips For Smoked Brisket with Traegers Signature Rub

Choosing the Right Brisket: Opt for a well-marbled brisket as the fat helps keep the meat moist and tender during smoking.

Monitoring Temperature: Invest in a good meat thermometer to ensure precise cooking and avoid overcooking.

Wood Pellets Choice: Experiment with different wood pellets to find your preferred flavor profile. Hickory offers a robust flavor, while mesquite gives a stronger smoky taste.

Resting Time: Don’t skip the resting period; it allows the juices to redistribute, making the meat more flavorful and tender.

Slicing Technique: Always slice against the grain to achieve the most tender results.

The best way to a man’s heart is through his stomach.
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Smoked Brisket with Traegers Recipe FAQ

How Long to Smoke a Brisket on a Traeger?

The time it takes to smoke a brisket on a Traeger grill depends on the size of the brisket, the cooking temperature, and whether or not you wrap it during cooking. A general guideline is:

At 225°F (low and slow): Plan for about 1 to 1.5 hours per pound.
At 250°F (slightly faster): Expect about 1 hour per pound.

For a 10-pound brisket, this could take anywhere from 10 to 15 hours at 225°F. Always use a meat thermometer to check the internal temperature. The brisket is ready when it reaches 195°F to 205°F in the thickest part.

What Is the 3/2/1 Rule for Brisket?

The 3/2/1 method is commonly used for ribs but can be adapted for brisket. It involves three phases:

3 hours unwrapped: Smoke the brisket directly on the grill to build a smoky flavor and a crusty bark.
2 hours wrapped: Wrap the brisket in butcher paper or foil to retain moisture and speed up cooking.
1 hour unwrapped: Return the brisket to the grill to tighten the bark and finish cooking.

This method isn’t a hard rule for brisket, as cook times vary with brisket size and smoker setup. It’s more of a guideline for balancing bark and tenderness.

How Long to Smoke Brisket at 180°F or 225°F?

At 180°F (super low and slow): This temperature is often used for the initial smoking phase to build a deep, smoky flavor. Smoking at 180°F can take about 2 hours per pound, making it ideal for those who prefer a long cook.
At 225°F (standard low and slow): Smoking at 225°F generally takes 1 to 1.5 hours per pound. For example:
- A 10-pound brisket will take about 10–15 hours.
- A 15-pound brisket will take about 15–22.5 hours.

Pro Tip: Always monitor the internal temperature and smoker consistency.

Should I Smoke a Brisket at 225°F or 250°F?

225°F: Provides the best balance of tenderness and bark development. This is the standard temperature for low-and-slow smoking.
250°F: Slightly faster cooking without sacrificing too much flavor or texture. It can help if you’re on a tighter schedule.

If you’re aiming for a classic, tender brisket with a rich smoky flavor, 225°F is ideal. If you want to speed up the process slightly, go with 250°F. Always prioritize internal temperature over time.

When Should I Wrap My Brisket?

Wrap your brisket when it hits the “stall”, typically at an internal temperature of 150°F to 170°F. The stall occurs when moisture evaporates from the brisket’s surface, slowing the cooking process.

Butcher paper: Retains moisture while preserving bark texture.
Foil: Retains more moisture but softens the bark.

Wrapping usually occurs around 4 to 6 hours into the cook, depending on the size and temperature.

How Long Will a 15-Pound Brisket Take at 250°F?

At 250°F, a 15-pound brisket will take about 15 hours, assuming it cooks at 1 hour per pound. However, individual factors like brisket thickness, fat content, and smoker efficiency may affect the time.

Pro Tip for Consistency:

Use a meat thermometer and aim for an internal temperature of 195°F to 205°F in the thickest part of the brisket for optimal tenderness. Allow it to rest for at least 1 hour before slicing.

Perfectly Smoked Brisket with Traeger’s Signature Rub

Thomas J. Moss

Smoked Brisket with Traeger’s

Print Recipe Pin Recipe

Prep Time 45

Cook Time 5

Total Time 6 45

Course Side Dish

Servings 8

Calories 450 kcal

Equipment

Traeger grill or smoker
Meat thermometer
Basting brush
Aluminum foil
Grill tongs

Ingredients

1 whole brisket 5-7 pounds
1/4 cup Traeger Signature Rub
1/4 cup olive oil
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

Instructions

Prepare the Brisket:
o Trim any excess fat from the brisket, leaving about 1/4 inch of fat to ensure juiciness.
o Rub the brisket with olive oil to help the rub adhere better.
Season the Brisket:
o Generously apply Traeger Signature Rub all over the brisket, ensuring an even coating.
o Let the brisket sit at room temperature for 30 minutes to allow the flavors to penetrate.
Preheat the Traeger Grill:
o Set your Traeger grill to 225°F (107°C) and allow it to preheat with your choice of wood pellets (hickory or mesquite work well).
Smoke the Brisket:
o Place the brisket on the grill grates and close the lid.
o Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (91°C).
Add Moisture:
o During the smoking process, periodically baste the brisket with a mixture of beef broth, Worcestershire sauce, and soy sauce to keep it moist and flavorful.
Rest the Brisket:
o Once done, remove the brisket from the grill and let it rest, covered with aluminum foil, for at least 30 minutes before slicing.
Slice and Serve:
o Slice the brisket against the grain to ensure tender slices. Serve with your favorite BBQ sides and enjoy!

Notes

• Fat Cap: Leave a thin layer of fat for moisture.

• Basting Frequency: Baste every hour for the best results.

• Wood Pellets: Choose according to your flavor preference.

Nutrition Information

Common Mistakes When Smoking Brisket

Improper Brisket Selection: Choosing the wrong cut can set you up for disappointment. Opt for a well-marbled brisket, such as USDA Choice or Prime grade. Briskets with good intramuscular fat will stay tender and juicy during the long smoking process.
Skipping the Fat Cap Trim or Over-trimming: The fat cap plays a crucial role in keeping the brisket moist. Leaving too much fat can make it greasy, while over-trimming removes the protective layer that helps retain moisture. Leave about 1/4 inch of fat for the perfect balance.
Rushing the Process: Smoking brisket is a low-and-slow method. Cranking up the heat to speed up cooking sacrifices flavor, texture, and tenderness. Always plan your cook time with the understanding that brisket can take 10–15 hours or more depending on its size and the smoking temperature.
Inconsistent Smoker Temperature: Allowing your smoker temperature to fluctuate wildly can lead to uneven cooking. Use a reliable temperature gauge or built-in smoker controls to maintain consistency, especially when smoking at 225°F.
Skipping the Wrapping Step: The “stall” is a natural part of the cooking process when the meat’s internal temperature plateaus, often around 150°F to 170°F. Failing to wrap the brisket can prolong the stall unnecessarily. Wrapping in butcher paper or foil at the stall helps retain moisture and prevents the brisket from drying out.
Overuse of Wood Pellets: Using too many wood pellets can overpower the brisket’s flavor, resulting in a bitter taste. Stick to mild flavors like hickory, oak, or mesquite and avoid overloading the smoker.
Basting Too Frequently: While basting adds flavor and keeps the brisket moist, opening the smoker lid too often lets out heat and disrupts the cooking environment. Limit basting to once every hour or two.
Not Resting the Brisket: Resting allows the juices to redistribute throughout the meat, enhancing its flavor and tenderness. Cutting the brisket too soon will result in dry slices and lost juices. Always rest the brisket for 30 minutes to 1 hour, covered loosely with foil.
Slicing Against the Grain: Failing to slice against the grain will leave you with tough, chewy brisket slices. Always identify the grain before slicing and cut perpendicular to it for the best results.
Skipping the Taste Test During the Process: While a well-planned rub and recipe guide the process, every brisket reacts differently. Failing to adjust seasoning or moisture during cooking can lead to under-flavored or overly salty results. Taste and adjust along the way.

Conclusion

Smoking brisket is more than a recipe; it’s a labor of love that combines technique, patience, and the right tools. Using Traeger’s Signature Rub, you can elevate a traditional barbecue staple into a dish that impresses even the most discerning of guests. The blend of smoky richness, savory spices, and melt-in-your-mouth tenderness is worth every minute of the long cook.

However, success lies in the details. Selecting the right brisket, trimming it properly, and maintaining consistent temperatures are crucial steps to ensure a flawless result. Mistakes like rushing the process, skipping the wrapping phase, or neglecting the resting period can undo hours of hard work. By avoiding these pitfalls and following the tips provided, you can master the art of smoked brisket.

As you slice into the perfectly rested brisket, revealing its juicy, tender interior and rich smoky crust, you’ll know the effort was worthwhile. Pair it with your favorite sides, like coleslaw, baked beans, or cornbread, to create a memorable meal. Whether for a backyard barbecue, a family gathering, or a special celebration, this smoked brisket recipe promises to become a centerpiece dish that people will talk about long after the plates are cleared.

Remember, the journey to barbecue perfection is as rewarding as the final product. Take your time, savor the process, and enjoy the satisfaction of creating something extraordinary with your Traeger grill and Signature Rub.

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