Prepare to make this Traeger brisket recipe a staple in your grilling repertoire. For anyone who's been on the hunt for the ultimate brisket recipe, the search is over. This method isn't just a way to cook brisket — it's the journey to the most tender, flavorful, and mouth-watering meat you could imagine, all from the comfort of your backyard. So, fire up your Traeger, invite over some friends or family, and get ready to be hailed as the brisket master. Once you've tried this recipe, there's no going back. 

TRAEGER BRISKET RECIPE

Prep Time: 10 minutes, 12-24 hour refrigerated rest

Cooking Time: 8 Hours or 90 minutes per pound

Servings: 12

Wood Pellets: Hickory

Rub: Traeger Prime Rib Rub or Traeger Beef Shake Spice Mix

Meat: 6lb-8lb brisket

Tools: Remote probe thermometer

Traeger Brisket Instructions

Prepping your brisket is key to achieving that flavorful, tender result that makes your mouth water just thinking about it. Here are the two essential steps you need to follow before you even start thinking about firing up your Traeger:

First, you'll want to generously coat your brisket with your chosen rub. This could be a ready-made rub from the store or a secret family recipe you've perfected over the years. Make sure you cover every nook and cranny of that brisket. The rub infuses it with a world of flavor and forms a tantalizing crust on the meat as it cooks.

Once your brisket is nicely coated, wrap it up tightly in plastic wrap. This helps the rub to stay in place and allows the flavors to deeply penetrate the meat. Then, it's time for a little rest – pop your wrapped brisket in the fridge for a good 12-24 hours. This chilling period lets the rub do its magic, tenderizing the meat and infusing it with all those delicious flavors.

Following these steps sets the stage for a brisket that's poised to be the star of your meal. The key is in the preparation - giving your meat the time to soak in those flavors ensures a result that's packed with taste and tenderness.

• Start your Traeger grill on the smoke setting with the lid open to establish a fire. This should take 4-5 minutes. 
• Once the fire is established, close the lid for 10-15 minutes. 
• Unwrap the brisket from the plastic and place it fat side up on the grill. 
• Insert thermometer probe and let smoke for 4 hours. 
• After 4 hours, turn the grill up to 250F. Once the internal meat temp reaches 180F, remove the brisket from your Traeger grill and wrap it in aluminum foil. Make sure you keep the temperature probe in the meat while doing this. 
• Place the foiled meat back on the grill until the temperature probe reads 200F-205F. To ensure your brisket is ready, test the brisket by inserting the temperature probe into different parts of the brisket. The probe should slide into the meat easily, like butter. 
• Remove the brisket and allow it to rest for 30 minutes. Then it's time to eat!   

Need help picking the perfect brisket for your Traeger grill? Check out the video below for some expert guidance!  

Tips for first-time brisket grillers 

Choose the Right Cut: Quality matters. Look for a brisket with good marbling; the fat throughout the meat will melt during cooking, making the brisket moist and flavorful. A "packer's cut," which includes both the flat and the point, is often recommended. 

Trimming: Don't be afraid to trim the fat cap down to a quarter-inch thickness; it helps the smoke penetrate better and renders nicely during cooking. 

Patience with the Rub: After applying your rub, let the brisket sit in the fridge for a few hours or overnight. This allows the seasoning to penetrate the meat. 

Low and Slow: Remember, brisket achieves its best texture and flavor when cooked at a low temperature over a long period. Rushing the process will not yield the same results. 

Maintain Consistent Temperatures: Try to keep a steady temperature in the smoker. Fluctuations can lead to longer cook times and affect the meat's tenderness. 

Wrap It Up: Wrapping the brisket in foil, sometimes called the "Texas crutch," can help push through what's known as the "stall" (a period when the meat's internal temperature plateaus). 

Let It Rest: Once your brisket is done, let it rest wrapped in foil and a towel, and placed in a cooler for at least an hour. This allows the juices to be redistributed and results in a more tender brisket. 

Slicing: Cut against the grain for the most tender slices. If you're unsure, the grain typically runs perpendicular to the fat cap. 

Don't Discard the Drippings: They're great for making a sauce or au jus to accompany your brisket. 

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