We've heard it all before: you (or your crazy uncle) has the secret to the perfect smoked brisket. The staple of Texas barbecue and the crown for competitors and weekend warriors alike, the brisket hides its flavor in the tough, collagenous connective tissue that only the pitmaster with a plan can melt down into gelatin. Whatever your method, the Traeger Wood Pellet Grill series offers a no-nonsense, temperature-controlled wood burning method that leaves time for a few beers between internal temp-checks.
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Prep Time: 10 mins
Cook time: 8 hrs
Traeger Beef Rub, as needed
Coat meat liberally with Traeger Beef Rub. When seasoned, wrap brisket in plastic wrap. Let the wrapped meat sit 12 to 24 hours in the refrigerator.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place meat fat side down on the grill grate and cook for 6 hours or until internal temperature reaches 160 degrees F. Remove brisket from the grill and wrap in foil.
Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204 degrees F. This should take an additional 3-4 hours.
Remove from grill and allow to rest in the foil for at least 30 minutes. Slice and serve immediately. Enjoy!
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