This is the best Traeger smoked brisket recipe – hands down! Add this delicious cut of meat to your next grilling session.

Today I have a recipe for the most juicy brisket to share with you. This delicious smoked brisket recipe is a bit of a time commitment, but the Traeger makes it easy.

Prep your piece of meat the night before, and the next morning, you just let it slow cook.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Table of Contents

Why a Traeger Grill is so awesome:

The first time we used our Traeger grill, I was blown away! It’s the easiest way I’ve found to achieve optimal flavour and texture with any cut of meat. Definitely a new personal favourite!

Unlike a typical gas or charcoal grill, the Traeger uses wood pellets. You can keep track of the entire cooking and smoking process from your phone.

You can even control the grill temperature and smoke setting. It also comes with a temperature probe that can be inserted into the thickest part of the meat at the start of the cooking time, so you don’t have to fiddle around with a separate meat thermometer.

Seriously, the Traeger pellet grill is what dreams are made of!

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Smoking Supplies:

Smoked Brisket Recipe:

Ingredients:

5lbs beef brisket, fat trimmed
¼ cup Traeger Saskatchewan dry rub*
⅛ cup Traegar BBQ sauce**

*If you aren’t able to find Traeger rubs nearby, I have the absolute BEST dry rub recipe for you! This homemade BBQ rub is a delicious combination of sweet, sour, and a little spicy.

**While you can pick up your favourite BBQ sauce at the grocery store, making one from scratch is a lot easier than you might think. This homemade BBQ sauce has amazing flavour and comes together in a snap.

Directions:

1. Trim excess fat from the top of the Brisket to about ¼”, leave the layer of fat on the bottom.

2. Pat dry with paper towel.

3. Cover the front and back of the brisket in a solid layer of rub.

4. Place brisket in the fridge on a sheet pan overnight or for at least four hours.

5. Preheat the Traeger to 165 degrees F.

6. Place the brisket on the bottom grill grate, fat side down.

7. Smoke for two hours.

8. Turn the Traeger up to 250 degrees F.

9. Smoke for an additional 4.5 hours or until the internal temperature reaches 185 degrees F.

10. During the last ½ hour baste the entire brisket with BBQ sauce twice.

11. Remove from the grill to a cutting board and allow to rest for 10 minutes before slicing thinly.

What side dishes to serve with brisket:

Potato salad
Baked potato with all the trimmings
Really, any style of potato is going to be excellent!
Corn on the cob
Roasted veggies
Garden salad
Skillet cornbread

Cooking tips:

Cover your meat with plastic wrap while it rests in the fridge.
Make sure the internal temperature of the meat reaches 185 degrees F.
Some people do a wrapped brisket, using butcher paper or aluminum foil, for part of the cooking time. They may also add a little liquid, like apple cider vinegar, beef broth, or apple juice. I prefer to leave mine unwrapped to achieve a really great “bark”.

Keep leftovers refrigerated, in an airtight container.
Leftover brisket makes incredible sandwiches!

A good brisket rub can be as simple as salt and black pepper.
A whole brisket is perfect for a large crowd. If that size is a bit too overwhelming, start with a brisket point or a flat cut brisket.

Now set the table with this amazing brisket and your favourite sides, and gather the whole family and all your friends to enjoy a meal together. It’s a great way to spend an evening.

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