Slow-smoked perfection! This Traeger Brisket Recipe uses simple spices, wood chips, and low heat to create juicy, tender BBQ that’s totally worth the wait.
So, let me set the scene. Picture me, backyard rookie, Traeger freshly assembled, and a giant hunk of brisket on the counter. I was hyped. Visions of BBQ greatness danced in my head. Fast forward 14 hours later…and what I pulled off the grill could’ve been used as a doorstop. Dry. Tough. Completely tragic.
But here’s the thing about brisket—it’s kinda like life. You screw it up, you learn, and you try again.
Fast-forward to today? I’ve cracked the brisket code. And guess what? You can too. This Traeger Brisket Recipe? It’s the one I now swear by. It’s juicy, smoky, tender, and—most importantly—doable. If you can operate a grill and wait it out (and yes, the waiting’s the hard part), you’re gonna nail it.
Why You’ll Love This Traeger Brisket Recipe?
- The Smoke Ring of Your Dreams: That pink halo? It’s all about patience and good smoke.
- A Flavor Bomb Rub: Spicy, smoky, a little sweet, and totally addictive.
- Tender & Juicy Every Time: Because nobody’s here for dry brisket.
- Party-Perfect: Feeds 16 hungry humans with leftovers to spare.
- Leftovers You’ll Actually Want: Think brisket tacos, BBQ sandwiches, or even breakfast hash.
Ingredient Notes:
Brisket’s got a reputation for being high-maintenance. But here’s a little secret? It’s actually pretty chill. You just gotta give it time and love.
The Big Players:
- Beef Brisket (10 lbs or more): Look for a full packer brisket. It’s got both the flat and the point for the ultimate juicy/tender combo.
- Wood Chips: Soaked overnight—hickory brings boldness, applewood gives a mellow, sweet smoke.
The Rub (Simple but Powerful):
- ¼ cup paprika (adds color + a smoky note)
- ¼ cup white sugar (for a subtle sweetness)
- ¼ cup brown sugar (hello, caramelization!)
- ¼ cup ground cumin (earthy, warm, perfect)
- ¼ cup cayenne pepper (adds a gentle heat—use less if you’re spice-sensitive)
- ¼ cup chili powder (for depth and warmth)
- ¼ cup garlic powder (because garlic is life)
- ¼ cup onion powder (to round it all out)
- ¼ cup kosher salt (essential for balance)
- ¼ cup cracked black pepper (for that peppery bark)
How To Make Traeger Brisket?
Patience is your secret weapon here. It’s not hard—it just takes time.
Step 1. Soak Those Wood Chips
This is where the flavor starts. Soak your wood chips in water overnight. No shortcuts. This keeps them from burning up too fast and gives that long, slow smoke you want.
Step 2. Make the Rub & Coat the Brisket
In a bowl, mix up the paprika, sugars, cumin, cayenne, chili powder, garlic powder, onion powder, salt, and pepper.
Now, here’s the fun part: rub it on like you mean it. Get into every crevice. No naked spots allowed.
Then? Pop that brisket in the fridge for 24 hours. Yeah, I know—it’s a long wait. But this is where flavor magic happens.
Step 3. Fire Up the Traeger
Preheat your Traeger to 220°F–230°F. This is the low and slow zone—perfect for breaking down that tough brisket into something dreamy.
Drain the soaked wood chips and toss ‘em in the smoker. The smell? Already amazing.
Step 4. The Long Smoke (AKA the Waiting Game)
Want To Save This Recipe?
Place the brisket on the smoker, fat side up. That fat cap? It’s self-basting the whole time. Genius, right?
Smoke it until the internal temp hits 165°F. This’ll take about 12½ hours. Go mow the lawn, binge-watch something, or just sit by the smoker with a beer—up to you.
Step 5. Wrap It & Finish the Cook
When it hits 165°F, wrap the brisket tightly in butcher paper or foil. This helps it push past the “stall” (when the internal temp stops rising for what feels like forever).
Pop it back in the smoker and cook until it hits 185°F—should take about another hour.
Step 6. Rest, Slice & Feast
This is where most people blow it—don’t be that person.
Let the brisket rest (still wrapped) for at least an hour. This is when the juices settle, and you get that tender, juicy bite.
When slicing, go against the grain. It makes a massive difference.
Storage Options:
- Fridge: Store in an airtight container with some of the juices—good for 4 days.
- Reheat: Wrap in foil and warm in the oven at 300°F. Want to bring the smoke back? Toss it on the Traeger for a few minutes.
- Freeze: Freeze slices tightly wrapped for up to 3 months. Pro tip: freeze with some juices to keep it moist.
Variations and Substitutions:
- Texas-Style: Ditch the sugar and go all-in on salt and pepper.
- Sweet Heat: Add honey to the rub for a sticky glaze.
- Milder Smoke: Use applewood for a gentler flavor.
- Extra Heat: Love it spicy? Swap cayenne for chipotle powder.
- Gluten-Free: Already gluten-free—just double-check your spices.
What to Serve with Traeger Brisket?
- Mac & Cheese: Creamy and cheesy—it’s a no-brainer.
- Coleslaw: Crunchy, tangy, and perfect for balancing the smoky meat.
- BBQ Baked Beans: Sweet, smoky, and hearty.
- Pickles & Onions: The ultimate brisket companions.
- Cornbread: Fluffy, buttery, and ideal for sopping up sauce.
Frequently Asked Questions:
Why is my brisket tough?
You probably didn’t cook it long enough. Brisket needs time for the connective tissue to break down. Be patient.
Can I make this without a Traeger?
Sure thing. Any pellet smoker works—just watch your temps.
What’s the deal with the “stall”?
It’s when the brisket’s internal temp plateaus (usually around 150°F-165°F) as moisture evaporates. Wrapping it in foil or butcher paper helps push past it.
And there you have it—Traeger Brisket that’ll make you the BBQ hero of the block. It’s not just a recipe—it’s an experience. Give it a go, and when your friends are still talking about it weeks later, you’ll know you crushed it.
Now go grab that brisket and make something epic.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Traeger Brisket Recipe
Ingredients
- Wood chips hickory or applewood, soaked overnight
- ¼ cup paprika
- ¼ cup white sugar
- ¼ cup ground cumin
- ¼ cup cayenne pepper
- ¼ cup brown sugar
- ¼ cup chili powder
- ¼ cup garlic powder
- ¼ cup onion powder
- ¼ cup kosher salt
- ¼ cup freshly cracked black pepper
- 10 pounds beef brisket full packer brisket recommended
Instructions
Preparation of Wood Chips:
- Begin by soaking the wood chips in a bowl of water for a minimum of 8 hours or preferably overnight. This ensures they burn slowly and impart a consistent smoky flavor during the cooking process.
Create the Spice Rub:
- In a mixing bowl, combine paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, and freshly cracked black pepper. Mix thoroughly to form a uniform spice blend.
Season the Brisket:
- Generously apply the prepared spice rub to the entire surface of the brisket, ensuring all areas are evenly coated. For optimal flavor penetration, wrap the brisket in plastic wrap and refrigerate for 24 hours.
Prepare the Smoker:
- Preheat your Traeger smoker to a temperature range of 220°F to 230°F (104°C to 110°C). Drain the soaked wood chips and place them in the smoker’s designated compartment.
Initial Smoking Process:
- Position the brisket, fat side up, directly onto the smoker grate. Allow it to smoke until the internal temperature reaches 165°F (74°C). This phase typically takes approximately 12½ hours.
Wrap the Brisket:
- Once the desired internal temperature is achieved, remove the brisket and wrap it tightly in butcher paper or heavy-duty aluminum foil. This helps retain moisture and expedites the final cooking stage.
Final Smoking Phase:
- Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 185°F (85°C). This step usually requires an additional hour.
Resting the Brisket:
- After reaching the final temperature, remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This resting period allows juices to redistribute throughout the meat, ensuring tenderness.
Slicing and Serving:
- Once rested, unwrap the brisket and slice it against the grain into ¼-inch thick slices. Serve immediately for the best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
