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    You Are Here Home » Entree Recipes

    Published: Feb 18, 2021 Updated: Dec 15, 2022 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Smoke A Traeger Brisket Like A Boss!

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    smoked brisket being sliced pin

    Learn how to smoke a Traeger Brisket like a boss with this detailed and easy-to-follow Smoked Traeger Brisket recipe. The smoked brisket comes out tender, juicy, and so flavorful. Serve the brisket with my delicious Chipotle Smoked Mac and Cheese or Traeger Smoked Potatoes.

    sliced brisket
    Smoked Traeger Brisket
    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Ingredient Notes and Substitutions
    • 🍖 How to Make a Traeger Smoked Brisket
    • 🍍How to Make Burnt Ends
    • 🫔 What to do with smoked brisket leftovers
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🍗 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    This Traeger Brisket Recipe is the BOMB! Although there are some steps for you to follow, we're going to let the Traeger do most of the work.

    I love the fact that we can let the smoker do its thing, while we dream about smoked brisket with perfect bark.😴 Unless you're one of those dedicated people who wants to pull an all-nighter and spritz the smoked brisket with apple juice every hour or two. If that's you, RESPECT!

    🛒 What You Need For This Recipe

    roast, rub, and sauce

    🔖 Ingredient Notes and Substitutions

    • Beef Brisket— This brisket recipe calls for a 16-20 pound brisket. If you use a smaller brisket, the cooking times will need to be adjusted.
    • Rub — I like to use my favorite pork rub when making this Traeger Brisket recipe. It has brown sugar, kosher salt, black pepper, paprika, garlic powder, and onion powder. However, my Santa Maria Rub is a close second. Feel free to use your favorite rub instead.
    • Apple Juice — Apple juice is used to spritz the brisket while it's being smoked. It can also be brushed on the brisket before seasoning it. Some people like to inject some apple juice into the meat before smoking the brisket. I'll leave that up to you.
    • Mop Sauce — I like to make a sauce with an equal amount of red-wine vinegar and olive oil, mixed with a few cloves of crushed garlic. I brush this sauce liberally over the brisket before seasoning it. You can substitute apple cider vinegar if you prefer.

    🍖 How to Make a Traeger Smoked Brisket

    Step 1| Trim Fat

    Trim excess fat off the brisket. Be sure to leave a good portion of fat on the meat as the fat will render down and enhance the flavor of the brisket. It will also keep the brisket from drying out.

    raw, trimmed roast
    a large raw roast, untrimmed

    Step 2 | Separate Point From Flat

    To make burnt ends, separate the flat from the point (How to Separate Point From Flat). Otherwise, leave the brisket intact. Combine vinegar, olive oil, and crushed garlic. Brush both sides of the meat with it.

    brisket with sauce on top
    raw brisket being brushed with sauce

    Step 3 | Season the Brisket

    Season the meat with Santa Maria Dry Rub Seasoning, Pork Rub seasoning (my personal favorite), or use your seasoning of choice. Wrap the meat and let it rest in the refrigerator for a minimum of 4 hours, but preferably longer.

    seasoning raw brisket
    seasoned and wrapped brisket

    Step 4 | Bring Brisket to Room Temperature

    Bring the brisket to room temperature for a few hours before you plan on smoking it. Before going to bed, fill your smoker with your favorite pellets and fire up the Traeger to 200° F. If you have a super smoke setting, use it!

    Pro Tip: We usually start marinating the meat in the morning and put it on the grill at midnight.

    Step 5 | Smoke Brisket

    When the smoker is ready, place the brisket on the grill fat-side down and spray the brisket generously with apple juice. Insert the probe a few inches into the thickest part of the meat and set the probe temperature to 160° F. 

    seasoned brisket on a traeger
    Brisket (point and flat) on a Traeger grill

    Optional: If you want to stay up all night to baby this Traeger Brisket recipe, start spraying the brisket with apple juice every hour until the probe temperature reaches 160° F. If you can't pull an "all-nighter," I totally understand. 😉

    Step 6 | Wrap Brisket In Butcher Paper or Aluminum Foil

    Once the smoked Traeger briskets' internal temp reaches 160°F (which should be in the morning) spray that brisket with apple juice one last time, then wrap it in butcher paper or foil. Place the brisket back on the grill, this time fat-side up.

    seasoned and smoked brisket
    brisket being wrapped in butcher paper
    Scott likes to tape up the butcher paper, but some prefer to use twine.

    Step 7 | Smoke Brisket While Wrapped

    Smoke the brisket in the Traeger until it reaches 200° F. This could take several more hours. The longer the cooking time the better it will be. When it's ready, take the meat off the grill and let it rest for about an hour, while still wrapped.

    meat wrapped in butcher paper on the grill
    butcher paper wrapped beef in a glass dish

    Note: To keep the smoked brisket warm while you prepare the burnt ends or until you're ready to serve, you can store it in a cooler. To do this, wrap the brisket (while it's still in the butcher paper) in a large beach towel and place it in an empty cooler. Close the lid to maintain the temperature of the brisket until you're ready to serve it.

    smoked traeger brisket sliced

    Place the brisket onto a large cutting board and use a sharp knife to slice the brisket against the grain.

    🍍How to Make Burnt Ends

    burnt ends in a pan and one unclose on a fork

    To make Burnt Ends, chop the point (also called the deckle) into cubes and toss them into a disposable aluminum pan. Pour some of the juices that have accumulated in the butcher paper over the burnt ends.

    Next, toss the burnt ends with your favorite bbq sauce and place them back on the grill for another 15 minutes at 500° F. Some people like to mix brown sugar or honey with burnt ends to enhance caramelization.

    Another option is to go long and slow instead of smoking the burnt ends using high heat for a short period of time. If you want to go that route, you can smoke the burnt ends at 225° F for 1-2 hours. 

    However, you haven't had burnt ends until you've had MY BURNT ENDS. They are mixed with a made-from-scratch pineapple and habanero sauce, do I have your attention? So, if you want to give it a shot, here is my Spicy and Sweet Habanero Pineapple Burnt Ends Recipe.

    🫔 What to do with smoked brisket leftovers

    Add a few slices of leftover brisket to your egg sandwiches for breakfast, or shred the brisket to make delicious brisket tacos. You can also make my AMAZING brisket-stuffed Chile Rellenos!

    Another idea is to add a few slices of brisket to your grilled cheese sandwiches. But one of my favorite ways to use up leftover brisket is in enchiladas. Oooh, how about tucking some of the tender, flavorful meat into tamales?

    You can also swap out smoked brisket for the smoked tri-tip in my tri-tip sliders recipe!

    tri tip sandwiches

    If you need more ideas to use up the Traeger Brisket Recipe leftovers, let me know in the comments! I can keep the suggestions coming all day long! 😬

    🤷🏻‍♀️ Recipe FAQs

    Do you flip a brisket while smoking it?

    To cook a brisket evenly, you should flip it at some point during the smoking process. In this recipe, for example, the brisket starts on the grill with the fat-side down. However, once it gets wrapped in butcher paper, it's placed on the grill fat-side up for the remainder of the cooking time.

    How long does it take to smoke a brisket on a pellet grill?

    Smoking time depends on many things including the thickness and the overall weight of the meat, and the temperature you set your smoker on. It can take as little as 6 hours and as much as 16 hours.

    There are also other factors involved including the outside temperature, wind, and so on. Smoking the brisket at a lower temperature for an extended time (while wrapped) yields a more tender and juicy brisket. Smoking a brisket is not something that you want to rush.

    Can you overcook a brisket?

    Yes, you can overcook a brisket causing it to dry out. To avoid this, monitor the internal temperature of the meat and keep it within the recipe range.

    Wrapping the meat in butcher paper helps to keep the meat moist by locking in the juices. Setting the smoker to a low cooking temperature and using a probe to monitor the temperature of the brisket can help you to avoid overcooking the meat.

    👩🏼‍🍳 Pro Tips

    • According to the Traeger recipe book, almost any pellet wood flavor can be used with beef. This includes alder, cherry, hickory, maple, mesquite, oak, and pecan. Although we prefer hickory, I recommend trying different flavors and seeing what you prefer.
    • If using my pork rub recipe, make four times as much as the recipe calls for. You'll be using a much larger cut of meat so you'll need enough rub to cover the entire brisket.
    • When seasoning the brisket, spoon it over the meat without touching the meat to avoid cross-contamination. You'll want to save the remaining rub for another use.
    • Some people like to inject the flat with beef broth or even apple juice prior to putting it on the grill. This helps the brisket to remain moist. The point is fatty enough so it really doesn't need to be injected. This is how you inject the flat.
    Traeger Brisket Recipe
    Unwrapped Smoked Traeger Brisket

    You May Also Be Interested In The Following Traeger Recipes!

    • Smoke Traeger Ribs Like A Pro!
    • Smoked Pastrami - A Beginner's Guide
    • Perfectly Smoked Traeger Prime Rib
    • Smoked Corn on the Cob
    • Traeger Smoked Tri-Tip
    • Traeger Smoked Chicken Thighs

    🍗 Related Recipes

    • Traeger Smoked Turkey Breast
    • Smoked Octopus
    • Spicy Smoked Pork Jerky
    • Smoker Shopping? Read My Z Grills Review First!

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Traeger smoked brisket being sliced

    Smoke A Traeger Brisket Like A Boss!

    Tender Smoked Brisket using a Traeger or other smoker.
    4.76 from 25 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 12 hours
    Resting Time: 4 hours
    Total Time: 16 hours 30 minutes
    Servings: 40 servings
    Calories: 374kcal
    Author: Hilda Sterner

    Ingredients

    • 1 15-20 lb. brisket
    • ⅓ cup olive oil
    • ⅓ cup red wine vinegar
    • 2 cloves garlic (crushed)
    • 1 cup Pork Rub Pork Rub Seasoning
    • 1 cup apple juice (approximate)

    Instructions

    • Trim excess fat off the brisket. Be sure to leave a good portion of fat on the meat as the fat will render down and enhance the flavor of the brisket. It will also keep it from drying out.
    • To make burnt ends, separate the flat from the point (How to Separate Point From Flat). Otherwise, leave the brisket intact. Combine vinegar, olive oil, and crushed garlic. Brush both sides of the meat with it.
    • Season the meat with Santa Maria Dry Rub Seasoning, Pork Rub seasoning (my personal favorite), or use your seasoning of choice. Wrap the meat and let it rest in the refrigerator for a minimum of 4 hours, but preferably longer.
    • Bring the brisket to room temperature for a few hours before you plan on smoking it. Before going to bed, fire up the Traeger to 200° F. If you have a super-smoke setting, use it!
      (Tip: We usually start marinating the meat in the morning and put it on the grill at midnight).
    • When the smoker is ready, place the brisket on the grill fat-side down and spray generously with apple juice. Insert the probe a few inches into the thickest part of the meat and set the probe temperature to 160° F. 
    • Once the smoked briskets' internal temperature reaches 160° F (which should be in the morning) spray with apple juice one last time, then wrap it in butcher paper. Place the brisket back on the grill, this time fat-side up.
    • Smoke the brisket in the Traeger until it reaches 200° F. This could take several more hours. The longer the cooking time the better it will be. When it's ready, take the meat off the grill and let it rest for about an hour, while still wrapped.

    Notes

    • According to the Traeger recipe book, almost any pellet wood flavor can be used with beef. This includes alder, cherry, hickory, maple, mesquite, oak, and pecan. Although we prefer hickory, I recommend trying different flavors and see what you prefer.
    • If using my pork rub recipe, make four times as much as the recipe calls for. You'll be using a much larger cut of meat so you'll need enough rub to cover the entire brisket.
    • When seasoning the brisket, spoon it over the meat without touching the meat to avoid cross-contamination. You'll want to save the remaining rub for another use.
    • Some people like to inject the flat with beef broth or even apple juice prior to putting it on the grill. This helps the brisket to remain moist. The point is fatty enough so it really doesn't need to be injected. This is how you inject the flat.
    • To keep the smoked brisket warm while you prepare the burnt ends or until you're ready to serve it, you can store it in a cooler. To do this, wrap the brisket (while it's still in the butcher paper) in a large beach towel and place it in an empty cooler. Close the lid to maintain the temperature of the brisket until you're ready to serve.

    Nutrition

    Serving: 1servings | Calories: 374kcal | Carbohydrates: 1g | Protein: 48g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 245mg | Fiber: 0g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Entree Recipes

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    • Rajas Con Crema | Creamy Roasted Poblanos

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    1. Tammy says

      May 29, 2022 at 8:13 pm

      5 stars
      This WAS Amazing. Thank you for sharing this ❤️

      Reply
      • Hilda Sterner says

        May 29, 2022 at 8:24 pm

        Thank you, Tammy! I'm so glad you enjoyed it! 😘

        Reply
    2. Scott says

      March 30, 2022 at 8:25 am

      5 stars
      Wow! Super tender and flavourful! Thank you!

      Reply
      • Hilda Sterner says

        March 30, 2022 at 9:29 am

        Thanks, Scott, appreciate the review!

        Reply
    3. nalissa campbell says

      August 20, 2021 at 6:57 am

      5 stars
      Absolutely amazing!

      Reply
      • Hilda Sterner says

        August 20, 2021 at 7:05 am

        Hi Nalissa, I'm glad you enjoyed the recipe, and thank you for the review!

        Reply
    4. Caroline says

      August 04, 2021 at 3:28 pm

      5 stars
      AMAZING!! This is the best thing I have ever ate!! My husband followed the recipe step by step. The steps were easy to follow and all the ingredients were available at the grocery store. I say this because we live in a small town and sometimes ingredients are hard to find. OH MY GOSH it was worth the wait! Such full bold and smoked flavor and so tender. This one now one of our favorite recipes!! If you haven't tried Smoked Brisket, you have to try this recipe!!!

      Reply
      • Hilda Sterner says

        August 04, 2021 at 5:07 pm

        Thank you, sweet Caroline! I'm so glad you and Mark enjoyed the brisket. Love you guys!

        Reply

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