Brisket in the Traeger

4.88 from 63 votes

Making brisket in the Traeger is a great way to make a tender, juicy and delicious brisket. Traeger brisket is easy to make and results in that perfect fall-apart smoky barbecued meat you're hoping to get.

Prep Time10

Cook Time7 30

Total Time7 40

Course: Main Course

Cuisine: American

Keyword: Beef, Brisket

Servings: Servings

Calories: 623kcal

Author: Laura Lynch

Equipment

Traeger Grill

Ingredients

6 pound whole brisket trimmed

For the dry spice rub:

2 tablespoons paprika
2 tablespoons brown sugar
1 1/2 tablespoon salt
1 tablespoon ground black pepper
3 teaspoons mild chili powder
3 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon mustard powder optional
Smoky Bourbon BBQ Sauce optional

US Customary - Metric

Instructions

Mix the seasonings in a bowl. Season the brisket using all of the seasoning mix. Wrap the brisket and refrigerate for at least 2 hours, or overnight if possible.
When ready to cook, set the Traeger temperature to 225°F(107°C). Preheat with the lid closed for 15 minutes.
Unwrap the brisket and place it, fat-side down, on the grill. Insert a meat thermometer probe into the thickest part.
Close the lid and cook for about 5 hours, or until the internal temperature reaches 160°F(71°C).
Remove the brisket and wrap it in butcher paper or tin foil to form a packet around the meat. Place it back on the grill at 225°F(107°C) until the internal temperature reaches 203°F(95°C). Remove from the grill and rest, still wrapped, for at least 30 minutes to 2 hours before slicing.
Serve with smoky Bourbon BBQ sauce.

Notes

The fattier the piece of brisket you buy, the juicier the meat will be. Err on the side of fatty for a super fall-apart, amazing brisket.
Smaller briskets will need less time to cook, but you still need to cook it to the same internal temp, so be sure to use a meat probe.
Using butcher paper will allow the smoke to reach the meat, while tin foil doesn’t do that as well, so use butcher paper if you can.

Nutrition