Smokey, fall apart, melt in your mouth, so delicious smoked beef brisket. It could very easily be the best part of the weekend. Time to try this Traeger Brisket recipe.
One of my favorite parts is the thick tasty bark that develops on a brisket from the long smoke. It adds flavor but also helps keep all those lovely juices inside to cook and break down the brisket. Low and slow is the name of the game here.
Using my Traeger Grill to not only hold a constant temperature but also monitor the brisket’s internal temperature makes this pretty easy. Instead of constantly monitoring the grill, I set this Traeger brisket and listened for the temperature alarms while I accomplished some other stuff.
Smokey, fall apart, melt in your mouth, so delicious smoked beef brisket. It could very easily be the best part of the weekend.
Prep Time 20 minutesmins
Cook Time 13 hourshrs
Rest 2 hourshrs
Total Time 15 hourshrs20 minutesmins
Course Main Course
Cuisine American
Servings 20
Calories 474kcal
Equipment
Traeger Grill or other smoker
Instructions
Trim excess fat from the brisket. Be sure to locate the ridge of fat between the point and the flat. The fat cap side should be cut down to only have ¼” of fat on that side.
Season the meat with salt, pepper, and garlic powder.
Once seasoned, let the brisket rest in the refrigerator for at least two hours.
Preheat your smoker or pellet grill to 225°F. Once it is preheated, place the brisket on with the fat side up. Cook until the internal temperature reaches 170°F.
Once the brisket reaches 170°F, wrap it in butcher paper and place it back in the smoker at 225°F. Cook until the internal temperature reaches 202°F.
Once the brisket reaches 202°F. Remove from grill. Let it rest for at least 2 hours. I recommend wrapping it in a towel and placing it in a cooler while it rests.
After the brisket has finished resting, slice and serve. Be sure to slice the brisket against the grain. The flat and the point have a different direction of grain by about 90 degrees.
Notes
Nutrition: You will get about 20 servings from one 13-pound brisket. The nutrition facts are based on one serving.
