If you’re wondering How to Smoke a Brisket on a Pellet Grill, we’ve got your answer! In this recipe we’ll show you how to smoke a tender, juicy and delicious brisket.
Making a brisket on the Traeger is super easy. All you have to do is season the brisket so that the flavors settle in, then slow cook it on the smoker until you reach the desired temperature. Cook your baked potatoes at the same time for a full meal.
We’ve made brisket many different ways, including in the Instant Pot, but you really can’t beat this version because of the wonderful smokiness and tenderness of the meat with very little intervention from you.
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Ingredients You’ll Need
Here is what you will need to make a brisket in the Traeger:
- Whole brisket: The hero of this dish is the brisket. It is a cut of beef that comes from the pectoral muscles or lower breast of the cow. The meat is tough, thus perfect for slow cooking.
- Homemade dry rub: We like to use this smoked brisket rub but you can also use an all-purpose rub with these flavors in it. Paprika, brown sugar, garlic powder, onion powder, chili powder, mustard powder, salt, pepper. This rub is one that we use for all of the bbq meats we make. It’s easy to mix up and use for everything.
- Smoky bourbon BBQ sauce: You don’t need bbq sauce on this brisket. It’s great all on its own, but we like to add the delicious smoky flavor of this homemade Bourbon BBQ Sauce.
What Pellets to Use for the Smoker?
You’ll also need pellets for your smoker. Smoker pellets come in many different types that you can choose from. I like to use cherry wood pellets for mine. I actually use these Bear Mountain cherry wood pellets from Amazon.com. They also have a bourbon wood pellet that’s very good.
» Read up on the 8 Best Smoker Grill Combos for 2023.
What Smokers We Use
Traeger Grills Pro Series 22 Pellet Grill & Smoker
Did you know that Traeger created the original wood-pellet grill? The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking. You can use any type of wood pellets you like. See the Traeger Series 22 Grill on Amazon.
Z Grills 7002C2E Pellet Grill & Smoker
We use the 7002C2E, which has dual temperature probes, a huge pellet hopper and pellet viewing window, with a large grill space and streamlined design. See this grill and more on the Z Grills site.
Ideal Temperature For Smoking Brisket
Smoking brisket is a slow process and requires consistency and patience. The ideal temperature for smoking a brisket is around 225 to 250°F (107-120°C). This low and slow cooking method helps to break down the tough connective tissue in the meat, making it tender.
When smoking a brisket, you should try to maintain an even temperature throughout your cooking process. It’s important to avoid huge spikes or drops in temperature as this can affect how your brisket turns out. When adjusting temperatures mid-cooking, be sure not to change them by more than 25 degrees at once.
The final internal temperature of your brisket should be between 195-205°F (90-96°C). This ensures that the meat is cooked through without becoming too dry or tough. Keeping track of the internal temperature will help you get your brisket cooked just right every single time. I use a Thermapen instant read thermometer as well as the built in thermometers to keep track.
Should I Smoke Brisket at 225° F or 250° F?
Smoking a brisket at the lower temperature of 225°F (107°C) has a few unique benefits that might make you choose it over 250°.
- The slower cooking allows for more smoke to permeate the meat.
- There’s less shrinkage in the meat because it’s cooking slower.
- There’s less moisture loss, resulting in a more juicy meat.
On the other hand, smoking at 250°F (121°C) produces faster results, and sometimes you just don’t have the time to spend 15 hours smoking a brisket. But it can also cause the meat to dry out more quickly. The higher temperature can easily turn your juicy brisket into a tough, dry log.
I think you can see where we’re going here. It’s better to smoke at 225° F whenever possible, but if you’re in a “hurry”, you can crank it up to 250°.
Tips for Making Brisket in a Pellet Grill
When making smoked brisket, here are a few things you should keep in mind:
- Trimming the extra fat of the brisket is crucial for its ideal cooking. Trim the fat so that about 1/4th of it remains on the brisket. This fat will add flavor to the brisket and aid in cooking.
- The fattier the meat cut is, the juicier the final product will be. Skimping on fat isn’t the best idea for super tender, delicious brisket.
- If you use a thicker chunk of meat, it will take longer to cook, so always use a meat thermometer to monitor the progress.
- Using butcher paper instead of aluminum foil will give you more flavor and smokiness.
- The more you let it rest after applying the spice mix, the more flavor it will get. So, try to let the meat rest for at least 3 to 4 hours up to overnight.
How to Make Homemade BBQ Rub
A perfectly balanced dry rub does wonders for the flavor, but also seals in the juices and keeps the meat from drying out.
We use this dry spice rub on everything, because it’s packed with flavor and adds a perfectly balanced punch of spice to every bite. The spices that go into this rub all work together to create a great flavor profile.
What you’ll need (you can find the quantities for each in the recipe at the bottom of this post):
- Brown sugar
- Paprika
- Salt and pepper
- Chili powder
- Onion powder
- Garlic powder
- Mustard powder
How to Smoke a Brisket
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. About 30 minutes before you’re ready to cook, take the brisket out of the fridge to bring it up to room temp.
When you’re ready to cook, start the grill on smoke with the lid open for 5 minutes for the fire to get established. Check the model of Traeger you have. Some require the lid open for this step and some require it to be closed.
Set the Traeger temperature to 225°F. Preheat with the lid closed for 10-15 minutes to bring it up to the proper temperature.
Place the brisket, fat-side down, on the grill. Insert a meat thermometer probe into the thickest part. This will help you know when the brisket is ready without you having to open the grill multiple time, which can affect the cooking.
Close the lid and cook for about 5 hours, or until the internal temperature reaches 160°F. Try not to open the grill during this time. Every time you open the lid heat escapes and the temperature will go down. You want the grill to stay at a constant temperature for the best results.
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 until the internal temperature reaches 203°F, between 2 1/2 and 5 hours.
Remove from the grill and rest, still wrapped, for at least 30 minutes to 2 hours before slicing.
Serve with smoky Bourbon BBQ sauce.
Frequently Asked Questions
Can we season the brisket with any other spice mix?
Yes. You can season the brisket with any spice mix you like. You can find premade brisket spice mix from the grocery store as well. Moreover, you can use spice mix like jerk seasoning as well.
What to serve brisket with?
You can serve brisket with several side dishes. It goes well with fresh salad, potato salad, mashed potatoes, mac and cheese etc. you can slice it thinly and make a sandwich out of it.
Can you store leftover brisket?
Yes. Wrap any left overs in butcher paper or plastic wrap and refrigerate it for up to 3 days. Reheat it in the oven or air fryer until it is warm and juicy. Use your leftovers to make these easy brisket sliders.
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How to Smoke a Brisket on a Pellet Grill
Equipment
Ingredients
- 6 pound whole brisket trimmed
- 1 1/2 tablespoons Kosher salt
- 1 1/2 tablespoons ground black pepper
- 1 1/2 tablespoons garlic powder
- Smoky Bourbon BBQ Sauce optional
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, start the grill on smoke with the lid open for 5 minutes for the fire to establish. Set the Traeger temperature to 225°F. Preheat with the lid closed for 10-15 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.
- 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 until the internal temperature reaches 203°F, about 2 1/2 hours. 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
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.
Question, in the recipe above, when the brisket is wrapped in butcher paper and put back on the grill, about how long for the brisket to reach the 203 degrees?
Hi Neal, it can vary. I have had it take between 3 and 7 hours. Some of that depends on what the weather is like where your smoker is and how big the brisket is. I have had the brisket plateau at 170° for quite some time and other times it just slowly increases. Sorry I don’t have a more precise answer for you. It is worth it though. The outcome is delicious.
My first time on my new Traeger smoking brisket and, unfortunately, it turned out very dry and semi chewy. I believe I followed the directions to a T; used the probe and hit up our local butcher shop for the paper. Any insight on why I got this result would be appreciated, as it was a pretty expensive cut of brisket from Butcherbox. I don’t want to try again if it ends in the same result.