Traeger Brisket Recipe
Master the art of BBQ with this Traeger Brisket Recipe. Slow-smoked to perfection, this brisket is infused with a bold spice rub and rich, smoky flavor. Ideal for gatherings, it’s tender, juicy, and an absolute crowd-pleaser.
Servings
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
This recipe is naturally gluten-free. However, to ensure complete gluten-free integrity, confirm that all individual spices used in the rub are certified gluten-free. Avoid spice blends that may include hidden gluten-containing fillers.