How to Cook Smoked Brisket | Traeger Staples

Do you guys rinse your brisket before you trim or not? I’m new to this and was always told to rinse all meat.

Be nice if my traeger would hold a temp. I'd never get these results with that pos

Hi Matt first time smoking a brisket also first time with a new smoker. I have a 3 pound brisket your recommendations?

You had me at Central Texas!

Good info

I've found that my Traeger doesn't give the brisket quite enough smoke flavor, even with "super smoke" at 225°, so I supplement with a couple smoke tubes. Nice and smokey now.

“I don’t like when people squeeze their brisket”

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Stupid question, can I buy a bigger already trimmed high quality brisket and skip the fat trimming step?

Thank you Matt, I followed this exactly,, it was perfect ! Used my own rub though

Silly question, what kind of sick watch is he wearing?

Which pellets did you use?

Isn’t the juice just fat???

So, instead of constantly checking it after wrapping, why can’t you monitor it using the included probe, or an external probe???

Might as well finish it in the oven after you wrap it and save 4 hours worth of pellets because no more smoke is getting on it.

Point is at 168 and flat at 140. Should I wait until the flat hits 160?

99% sure he said wrap it and put it in "fat side up" but actually put it back fat side down...hmm

What did he do with those trimmings? Hope it wasn't wasted

How many pounds was this brisket?

For optimal results, I do not recommend using this recipe for brisket on a Traeger. After testing this method twice, I found that the meat did not turn out as flavorful as it could have been.

Over the past three years, I have cooked approximately 25 to 30 briskets on my Traeger, and the most successful and consistent approach has been cooking low and slow. By investing time in an 18-hour cook with 1 to 2 hours of rest, you can indulge in the most delectable brisket you've ever tasted.

Begin by seasoning the brisket with salt and pepper, using a generous amount of pepper for a flavorful bark. Position the temperature probe in the flat, as close to the center as possible. Set your Traeger to 215 degrees Fahrenheit and let it run, ensuring the lid remains closed throughout the cooking process. There is no need to spray the brisket; if necessary, you may use water, but avoid anything with sugar as it may affect the bark.

After 8 hours, increase the temperature to 225 degrees Fahrenheit. This adjustment will prevent the brisket from stalling and help you reach the next temperature milestone of 175 to 180 degrees Fahrenheit. This temperature range is crucial as it allows most of the water in the meat to evaporate before wrapping. You can estimate the progress by observing a 20 to 30 percent reduction in the brisket's mass.

Wrap the brisket tightly with foil, ensuring you use large enough pieces and double them up if needed. Place it back on the Traeger with the fat side facing down and the probe in the same position. Wait until the temperature reaches 200 to 205 degrees Fahrenheit.

Remove the brisket from the Traeger and briefly open the foil for 10 to 20 seconds to allow some heat to escape. Then, reseal the foil and wrap the brisket in a clean bath towel. Place it in a cooler until the temperature lowers to 140 to 145 degrees Fahrenheit. This temperature is ideal for cutting the brisket.

Following these steps should produce a remarkably flavorful brisket that will exceed your expectations.

Talk about mouthwatering!! Man, that looks freaking delicious! My hubby got his traeger last month so this will be the recipe we use! Thank you. Cheers, from Cali.

Why fat side up?

Why not leave a probe in the meat as it cooks ? Wired or wireless.

The real question is, is it as tender as your mother's love?

Should I be spritzing using this method?

Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.

What do you mean by "put it in a cooler" to rest for an hour?

Does it need to go BACK on the Traeger after the butcher wrap or could you not just put it in the oven at the same temp after the wrap? I just don't wanna bake it with needless pellets if I don't have to, you know?

When it gets wrapped it doesn’t end up fat up on the grill.

Quick question brother I’m going to cook my first brisket and I wanted to know if I should inject my brisket with beef broth.

What pellets did you use?

Do you need to spray your brisket during?

275 was far too hot on my 885...after 3 hours it was at 154 degrees. I finessed the temp a bit and made it work though. I will start at about 200 next time and see how that does. Love the rubs though!!

Do you recommend injecting it the night before?

Also one more question. Even tho I cut it after it rests. Is it optimally served after I heat it up ?

What weight was this brisket after trimming ?

Did I hear you say "...fat in moderation..."? Come on, man. Looked dang good!

Beautiful. Thanks for robbing yourself to share the sheer raw power of the juiciness

smoking at 275 fat side up.....that's a no for me dawg.

Did not see the smoke or the smoke stack on this traeger This seems like a fake production. Ugh.

Lots of different schools on brisket and they all work. I prefer low and slow. I start out at 225 for a least 6 hours. I get a great bark by doing that. Once I hit 160 degrees, I wrap and increase my temperature to 275 until I hit 205 degrees internal temperature, then I pull it. I let it rest for an hour and it is brisket perfection. If I do burnt ends, I cut off the point and cut my cubes and then they go in a pan with aux jus and bbq sauce for another hour. Meat candy.

I really hate when people squeeze their meat… so let me join that club also.

What an amazing video

Would it be the same on an offset smoker?

I can’t tell but did you only season one side?

I dunno man. That Traegar just acts like an oven. Why wouldn't I just do this in my oven? You're not smoking that brisket. You're just grilling it.

Appreciate it 💪😎

All I'm going to say is if you want to take your brisket up a notch, whatever recipe you use, try placing a pork belly on the upper rack to let it baste the brisket. I knocked it out of the park today on the brisket and got great bacon in the process.

I'm new to smoking. I rendered th fat like you did. What you call talo reminds me of ox tale fat. I would like to see a video on the uses od talk. Ty