Chef'sBrisket

• Difficulty3/5
• Prep time10 mins
• Cook time8 hrs
• Serves8 - 12
• HardwoodHickory

You can’t mess up this BBQ brisket recipe--Traeger's chef created a bulletproof recipe & method for smoking the perfect brisket. Fire it up on a Friday night & feast like a King all weekend long.

• 1, 12-lb. Whole Beef Brisket, fat trimmed to 1/4"
• 1/3 cup Jacobsen Salt

• 2 Tbsp. Garlic Paste
• 2 Tbsp. Onion Powder

• 1/3 cup Black Pepper, freshly ground

• 1, 12-lb. Whole Beef Brisket, fat trimmed to 1/4"
• 1/3 cup Jacobsen Salt
• 2 Tbsp. Garlic Paste

• 2 Tbsp. Onion Powder
• 1/3 cup Black Pepper, freshly ground

Season the brisket the day prior to cooking. Mix salt, garlic, onion powder, and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160 – 165 degrees F.

Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225 degrees F until the brisket reaches an internal temperature of 203 degrees F, approximately another 3 to 4 hours, for a total of 8-10 hours smoke and cook time.

Remove butcher paper or foil wrapped brisket from the grill. Wrap the meat in plastic wrap, then foil, and allow to rest for one hour.

Chef Tip:

Use a blend of half hickory and half apple pellets for smoking the brisket.

Ask for a brisket that is as evenly thick as possible, with the surrounding fat trimmed to 1/4" thick (this protects the meat from drying out while cooking).

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