Name: Smoked Brisket on a Traeger
Prep time: 45 min
Cook time: 12 h 45 min
Total time: 13 h 30 min
Cuisine: American
Ingredients: 12 pound brisket; 2 tablespoons kosher salt, coarse; 1 tablespoon black pepper, fresh cracked; 2 tablespoons dark brown sugar; 2 tablespoons smoked paprika; 2 tablespoons granulated garlic; 1/3 cup apple cider, or apple juice

Jump to Recipe · Leave a Review

The rich, smoky aroma of brisket wafting through your backyard can turn any gathering into an unforgettable feast. It’s not just a meal; it’s an experience, a moment where flavors meld and memories are made. The first slice reveals a deep pink smoke ring, and your mouth waters at the thought of that succulent, tender meat. This version of smoked brisket will elevate your home cooking to levels that not even the best barbecue joints can touch.

Pin this for later!

You don’t have to be a pitmaster to achieve perfectly smoked brisket on a Traeger. The process is surprisingly straightforward, making it accessible for both novice chefs and seasoned grillers alike. With just a handful of pantry staples, high-quality brisket, and a few hours of patience, you’ll craft a dish that impresses family and friends. So roll up your sleeves and prepare to create something truly special; the rewards are worth every minute.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Smoked Brisket on a Traeger
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Smoked Brisket on a Traeger

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 45 minutes, you’ll have your smoker ready to go in no time.
Irresistible Flavor: The combination of smoky paprika, garlic, and brown sugar creates a flavor explosion that’s simply unforgettable.
Eye-Catching Appeal: Who wouldn’t be amazed at a beautifully sliced, perfectly smoked brisket?
Flexible Serving: Great for summer barbecues, winter holidays, or a cozy weeknight dinner.
Diet-Friendly Options: Customize your spices to make it gluten-free or adjust the sweetness for different dietary preferences.

Ingredients You’ll Need

12 pound brisket: A well-marbled piece ensures tenderness and flavor. Look for a brisket with a good fat cap.
2 tablespoons kosher salt, coarse: This draws out moisture and enhances the brisket’s natural flavor.
1 tablespoon black pepper, fresh cracked: Freshly cracked enhances flavor profiles; choose a coarsely ground variety.
2 tablespoons dark brown sugar: This adds sweetness that balances smokiness and helps create a lovely caramelized crust.
2 tablespoons smoked paprika: It contributes a rich smokiness without the need to overdo the wood chips.
2 tablespoons granulated garlic: This imparts a warm, aromatic flavor that complements the brisket beautifully.
1/3 cup apple cider or apple juice: This moisture helps keep the brisket juicy while providing a hint of sweet acidity.

How to Make Smoked Brisket on a Traeger

Trim the Brisket: Start by removing any silver skin or excess fat from the flat end. Trim down the large crescent-shaped fat cap, keeping it around 1/4 inch thick. Square the edges for even cooking, and if needed, remove any loose meat or excess fat from the point.
Prepare the Rub: In a mixing bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons dark brown sugar, 2 tablespoons smoked paprika, and 2 tablespoons granulated garlic. Mix well and rub generously over the entire brisket.
Preheat the Traeger: Set your smoker to 225℉. Using super smoke mode and your favorite wood chips (hickory or oak works great), preheat the smoker.
Start Smoking: Place the brisket on the smoker with the pointed end facing the heat source. Close the lid and smoke until an internal temperature of 165℉ is reached, which usually takes about 8-9 hours.
Wrap the Brisket: On a large work surface, roll out a big piece of peach butcher paper. Center your brisket on it and spray generously with apple juice. Wrap it tightly, sealing the edges. Return it to the smoker, seam side down to ensure a tight seal.
Continue Smoking: Keep the smoker at 225℉ and monitor until the internal temperature hits 202℉ in the thickest part of the meat, which may take an additional 3-4 hours.
Rest the Brisket: Once done, remove the brisket to a cooler. Allow it to rest for at least 2 hours before slicing. This is crucial for retaining juices and maximizes flavor—don’t skip this step!

Storing & Reheating

To keep leftover smoked brisket fresh, store slices in an airtight container at room temperature for a few hours. For longer storage, refrigerate it in a sealed container, where it will last for up to 4 days. If you want to freeze it, wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 3 months. When reheating, place slices in a preheated oven at 225℉ for about 30 minutes. This keeps the meat tender, although some flavor may diminish; a splash of apple cider can help refresh it!

Chef’s Helpful Tips

Avoid Over-Trimming: While it’s important to remove some fat, leaving too little can lead to a dry brisket. Aim for about 1/4 inch.
Season Generously: Don’t be shy with the rub; it’s vital in creating a delicious bark. Make sure it covers all sides evenly.
Invest in a Meat Thermometer: This tool ensures you’re hitting your target temperatures for both smoking and resting stages accurately.
Let it Rest: The resting period post-cooking is essential; it allows juices to redistribute throughout the meat.
Experiment with Woods: Different wood types impart unique smoke flavors. Play around with what suits your palate—mesquite, red oak, and cherry are excellent choices.

The journey of making smoked brisket on a Traeger is not just about the final product but the joy and anticipation that come along the way. Each step, from trimming to seasoning to smoking, builds upon itself, resulting in a feast that not only tantalizes taste buds but also draws everyone together.

Whether you’re smoking brisket for a gathering or a quiet night at home, I invite you to try out this recipe. Embrace the flavors, techniques, and traditions that make this dish such a beloved classic.

Recipe FAQs

How long does it take to smoke brisket on a Traeger?

It usually takes between 12 to 13 hours to smoke a 12-pound brisket at 225℉. This includes an 8-9 hour period for smoking until it reaches 165℉, followed by another 3-4 hours for finishing.

Can I use a different cut of meat for this recipe?

While brisket is ideal due to its marbling and flavor, you can substitute other cuts like chuck roast or tri-tip. However, cooking times may vary as these cuts may not have the same fat content.

What wood chips are best for smoking brisket?

Hickory and oak are popular choices for brisket because they impart a robust and smoky flavor. However, mesquite and cherry wood can also offer unique taste profiles worth exploring.

Is it necessary to wrap the brisket in butcher paper?

Wrapping the brisket helps retain moisture and accelerates the cooking process while preventing the meat from developing a dry crust. It’s a key technique in achieving that smoky, tender perfection.

More Dinner Recipes

👉 If you make my Smoked Brisket on a Traeger recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.

Smoked Brisket on a Traeger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Daniela
Prep Time: 45 minutes
Cook Time: 765 minutes
Total Time: 13 hours 30 minutes
Yield: 16 servings 1x
Category: Dinner
Method: Smoking
Cuisine: American

Print Recipe

Description

This Smoked Brisket on a Traeger delivers an irresistible smoky flavor with minimal effort. The blend of spices enhances the juicy brisket, making it a fantastic choice for gatherings or weekend feasts. Perfect for anyone seeking homemade, mouthwatering meals.

Ingredients

Scale

12 pound brisket
2 tablespoons kosher salt, coarse
1 tablespoon black pepper, fresh cracked
2 tablespoons dark brown sugar
2 tablespoons smoked paprika
2 tablespoons granulated garlic
1/3 cup apple cider, or apple juice

Cook Mode Prevent your screen from going dark

Instructions

Trim off any silver skin or excess fat from the flat end of the brisket. Shape the large portion of fat and remove any loose meat and fat from the point.
Square the edges for even cooking. Flip the brisket and trim the top fat cap to about 1/4 inch thickness. Mix the rub ingredients in a bowl and apply evenly over the brisket.
Preheat the smoker to 225℉, using super smoke and preferred wood chips. Place the brisket with the pointed end facing the heat source. Smoke until the internal temperature reaches 165℉, about 8-9 hours.
Spread a large piece of peach butcher paper on a work surface, place the brisket in the center, and spray with apple juice. Wrap the brisket, ensuring the seam is on the bottom.
Maintain 225℉ in the smoker and continue to cook until the brisket's internal temperature reaches 202℉, which may take an additional 3-4 hours.
Transfer the brisket to a cooler and let it rest for 2 hours before slicing to retain all the juices.

Notes

Ensure proper trimming for even cooking.
Resting the brisket is essential for achieving tender slices.
Using a meat thermometer is recommended for accurate temperature readings.