Traeger Brisket Recipe

This easy Traeger brisket recipe results in smoked beef brisket perfection. Tender, smoky, juicy brisket does take time, but fortunately, it doesn't take a whole lot of effort. Whether you're new to the meat smoking process or you're a seasoned pro, this recipe will walk you through the simple steps of smoking brisket on a pellet grill.

Delicious brisket is not too difficult to make yourself, with any of the Traeger grills (or a similar pellet grill).

This Traeger brisket recipe is totally basic but the end result is anything but! Take a few minutes to prep a simple dry rub and your pellet grill will do the rest.

The key to ultra tender, smoky, amazing, pellet grill brisket?

Cooking the whole brisket low and slow (and I mean really slow), and trusting the process.

Yes, you'll want to check on it through the smoke time and yes, you may feel like it's taking FOREVER, but if you follow the steps in this smoked beef brisket recipe, you'll reap big brisket reward. 😉

why this recipe works

Brisket is the first thing I ever made on our Traeger pellet grill. To be completely honest, I was a bit intimidated.

It's not exactly an inexpensive cut of meat. Do a quick brisket recipe search and you'll find countless techniques people swear by.

Since then, I've learned a few tips and tricks for the best way to make brisket on a Traeger grill. It's guaranteed to impress every time.

This Traeger smoked brisket recipe is:

• simple to follow
• uncomplicated, with only six ingredients required
• great for all eaters, with two brisket rub recipes that are both gluten-free, sugar-free and keto friendly

For the best results, keep in mind that you'll need to follow the process step-by-step, and be patient.

This Traeger brisket recipe makes perfect brisket that has an intense smoke flavor and is fork tender, yet still sliceable.

It's a lovely centerpiece for a large crowd, whether you're serving up brisket at your next backyard gathering (don't forget your favorite BBQ sauce) or preparing it for your holiday table (and in that case, enjoy the extra oven space!).

tips for selecting beef brisket

Before getting to this smoked beef brisket recipe, here are a few things to keep in mind when you're heading to the grocery store or butcher to buy a brisket.

• Select a whole packer brisket. There are two parts that make up a brisket- the point and the flat- which are often pre-cut and sold as individual portions. For smoking a brisket on a pellet grill, you'll want the entire brisket. A whole packer brisket (also called full packer brisket) includes both the flat and the point, and leaves excess fat on it. You should be able to make out the fat cap through the packaging (which you'll trim down slightly before smoking).

• Examine the fat. It's tough to really examine fat marbling on a brisket so don't worry about that too much. You do want a brisket with a thick layer of fat on the point side (the thickest part of the cut and the side that isn't flat). However, if the brisket appears to have too much fat on it, keep in mind that you'll be trimming off a good amount of it (and you're paying per pound). So, unless you plan on making beef tallow, try to find one with less fat.

• Look for a uniform cut. Some whole briskets taper off too much on the flat end and that really thin side will result in much drier, stringier meat. Choose a brisket with a thick and more uniform flat, ideally at least 1-inch in thickness.

This Traeger brisket recipe is for a 10-pound brisket, which is a smaller whole packer.

The one in the photos ended up being closer to 9 pounds once trimmed, which will easily feed at least 12-20 people.

The general rule of thumb is to buy a half-pound of meat for each adult, but I've found that it's probably best to estimate on the high end.

Plus, no one in my house will ever turn down leftover brisket. 😉

the ingredients

I've made smoked brisket with a basic meat rub as well as a homemade coffee rub.

For simplicity's sake, I'm focusing on the basic rub but I'll include the coffee rub recipe in the "Variations" section of this post.

For this Traeger smoked brisket, you will need:

• a whole packer (or full packer) brisket
• sea salt or Kosher salt*
• ground black pepper
• garlic granules
• smoked paprika
• granulated sweetener- I use Brown granulated monk fruit sweetener (affiliate link) to keep it sugar-free, but regular sugar or brown sugar will work too
• beef broth or stock

*A quick note about the salt. Some swear by kosher salt and claim it's the best for dry rubs but I've found no problem with fine sea salt. Just make sure you're not using iodized table salt since it's a lot more fine and your brisket will turn out salty.

required tools

Other than the ingredients, you'll of course need a pellet grill.

I have the Traeger Silverton pellet grill and one of the features I love most is its WiFire technology which allows me to monitor the meat from the app on my iPhone throughout the entire cook time, even away from the house (not sponsored- I just really love that feature)! It helps minimize the desire to check on the brisket throughout the day. However, this recipe can be used for smoking brisket on any type of wood pellet smoker, Traeger or not.

You'll also need aluminum foil and a good digital meat thermometer.

Wrapping the brisket during the second part of the smoke time helps push through the "stall," when the internal temperature of the meat will hold steady for 1-2 hours.

Wrapped brisket will maintain moisture and slightly speed up the cooking time, preventing (or at least minimizing) the stall.

a simple Traeger brisket recipe

Making deliciously tender, flavorful, smoky brisket is no walk in the park, but it doesn't have to be overly-complicated either.

It takes hours of cook time for the connective tissue and muscle fibers of the meat to break down and become super tender.

While there is some monitoring involved, overall, this is an easy smoked brisket recipe that will give you tender meat with incredible flavor.

To make perfect brisket on a pellet grill, follow these step-by-step instructions. Refer to the recipe card at the bottom of the page for all of the details and be sure to read through the entire recipe, including the recipe notes, before you begin.

Before starting: Preheat your pellet grill to 225°F. If you have the Traeger "Super Smoke" feature, feel free to also turn that on and use it during the entire brisket smoke time for extra smoky flavor.

Remove the brisket from the grill and let it sit for 30 minutes to 1 hour before serving.

Cut the brisket against the grain with a sharp knife. It should be tender and easy to slice but not falling apart.

tips for the best results

• How to keep smoked brisket warm. If the brisket is done well before you plan on serving it, carefully remove the broth/juices from the foil packet with a baster. Double wrap the brisket in foil (or plastic wrap), and store it in a cooler wrapped in several towels.

• Where to place the brisket. Place the thickest part of the meat (the brisket point) toward the heat source on your grill (the side that's closest to the hopper). This will prevent the thinner side (the flat) from cooking quicker and drying out. Insert the meat probe in the thickest part of the flat.

• When to open the pellet grill. Keep the lid closed as much as possible to prevent any delays to the brisket smoke time. I usually only open the lid twice: once when the meat reaches 165°F and it's time to wrap the brisket. The second time is at the end, when I want to double-check the temperature of the meat and pull it off the grill.

• Use Super Smoke if you have it. Super Smoke isn't necessary but it will give you optimal flavor and extra yummy burnt ends.

• Other liquids for brisket: You can also substitute a quarter-cup of beef broth with apple cider vinegar or apple juice.

pellet grill brisket variations

When it comes to smoking brisket, it seems there are countless, debatable opinions on any and all techniques.

Below are a few variations and methods for this smoked beef brisket recipe. Just in case you find that you fall into a different camp.

brisket trimming

If you've never trimmed a brisket, I recommend referring to a quick YouTube video! Once again, this is something that is debatable.

Some people never trim a brisket while others always trim. I personally like to trim the fat cap down to ¼-inch thickness since guests will most likely cut off excess fat anyways. I also remove large pieces of silver skin.

fat side up or down?

I don't worry too much about whether the fat side is up or down, but this is another area where there is much debate.

Good brisket is achievable either way, as long as you follow the cooking process. And, make sure you have a good instant-read thermometer on hand.

Keep in mind that some people like fat on the brisket while others do not. If you expect that most guests will cut the fat off, I recommend cooking the brisket fat side down. That way your delicious dry rub isn't completely tossed out with the fat.

aluminum foil or butcher paper?

I use aluminum foil for smoking brisket on a pellet grill because it can hold the beef broth for extra moisture.

However, like all things related to smoking brisket, we can debate whether foil or butcher paper is best.

Butcher paper is believed to allow the meat to get a nice, crusty bark better than foil, which retains moisture. The paper also allows the meat to absorb more of that delicious smoky flavor.

The downside is you can't add broth so if you prefer using butcher paper, you'll want to skip that step. I've always used foil and have been thrilled with the results. Plus, it's an item that most people typically stock their kitchens with and easily have on hand.

homemade coffee rub

If you're a fan of a coffee rub, it's so easy to make at home! Here's a quick coffee rub recipe. I make it sugar-free with monk fruit sweetener (a healthier option than Traeger rubs) but feel free to substitute.

• 3 tablespoons coffee grounds 
• 3 tablespoons Brown monk fruit sweetener (or substitute coconut sugar or brown sugar)
• 1-½ tablespoons garlic granules
• 1-½ tablespoons onion powder
• 1 teaspoon ground cumin 
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika 
• 3 tablespoons sea salt 
• 3 tablespoons black pepper 
• 1 teaspoon cocoa powder 

how to use leftover brisket

This delicious smoked brisket recipe makes perfect leftovers, too!

Here are a few recipes if you're looking for ways to swap in leftover brisket:

• Tuscan-style beef and vegetable soup
• Garlic chicken and steak stir fry
• Keto shepherd's pie
• Keto steak salad

Remember that different factors can impact the overall smoke time, including the specific marbling and cut of your meat, the outside temperature, humidity, elevation, your pellet grill, etc.

Use this recipe as a rough guide, but always make sure to go by the actual temperature and tenderness of the meat. If you do that, this recipe is pretty fool-proof and will give you tender brisket every time.

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