Pellet Smoked Brisket: Everything You Need to Know – Traeger

In the world of BBQ, brisket is considered by many as the mountain top. I can completely understand that sentiment as fresh brisket is AMAZING and can be intimidating to attempt. I know a lot of people who smoke meat, but not a lot who have mastered brisket…and even less who have discovered brisket on a Traeger.

This guide will equip you with everything you need to make Pellet Smoked Brisket on your Traeger Pellet Grill or any pellet smoker.

Why Smoked Brisket is awesome

When I get a freshly smoked brisket ready to slice, folks just magically show up in the kitchen like a genie out of a bottle. The amazing smell seems travel far and wide, tickling the noses of family, guests…and pets too of course.

Everyone hopes to score small samples of tender, juicy, deeply flavorful brisket. Hot off the cutting board, brisket is second to none.

Pellet Smoked Brisket on Traeger

I’ve cooked brisket on multiple different smokers. From a Ceramic Kamado (Big Green Egg) to a Weber Smokey Mountain, all have produced good results. When I was introduced to Pellet Smoked Brisket, my mind was blown at how easy it was to produce such an awesome slab of smoky goodness…like ridiculously easy.

Pellet Grills/Smokers (from brands such as Traeger, RecTeq, Camp Chef, Pit Boss, etc) have really made smoking low and slow easy for anyone.

In all honesty, you won’t get quite the same flavor as smoking with wood or charcoal. However, the average person, and even myself with tons of experience smoking on all sorts of smokers, will LOVE the set-and-forget convenience of pellet smokers.

How to Smoke a Brisket on a Pellet Grill

Here are the steps you need to follow to make a Traeger Smoked Brisket:

1. Choose the Right Brisket: Look for a full packer brisket with a good distribution of fat. This cut includes both the point (fattier) and the flat (leaner), providing a variety in texture and flavor.
2. Trim the Brisket: Remove excess fat using a narrow, sharp knife. See section below “Trim the Brisket”
3. Season the Brisket: I recommend Hardcore Carnivore Black Beef Seasoning. Don’t be shy with the seasoning; it should cover every inch of the brisket. If you want to make your own, you can’t go wrong with a simple salt and pepper mix (add garlic for good measure).
4. Preheat Your Pellet Grill: Set your Traeger Pellet Smoker to 225°F while you prep your brisket.
5. Smoke the Brisket Low and Slow: Place your seasoned brisket on the grill grates, fat side up. Close the lid and smoke until internal temperature reaches 155°F – 160°F.
6. Wrap (optional): If you choose to wrap, now’s when you do it. Use aluminum foil or butcher paper.
7. Rest and Slice: After the brisket reaches an internal temperature of 200°F – 205°F remove it from the grill and let it rest for at least 30 minutes before slicing. Be sure to slice brisket against the grain.

How long does it take to smoke brisket on a pellet grill?

The cooking time for a brisket largely depends on its size and the temperature at which you’re smoking it. Here are rough estimates for smoking brisket at 225, 250, and 275 degrees:

• 225 Degrees: At this low temperature, it’s best to allow for a cooking time of about 1.5 hours per pound of brisket. So, for a 10-pound brisket, you’re looking at approximately 15 hours of smoking time.
• 250 Degrees: If you’re smoking your brisket at 250 degrees, aim for around 1.25 hours per pound. Therefore, a 10-pound brisket would require about 12.5 hours to cook.
• 275 Degrees: At this slightly higher temperature, you can expect to cook your brisket for approximately 1 hour per pound. That means a 10-pound brisket would take about 10 hours to smoke.

Please use our handy table below which shows estimated hours to cook different size briskets at various typical smoking temperatures (225, 250, and 275°F).

Pro Tip: Always check with a meat thermometer. This will give you an accurate gauge of doneness based off of its internal temperature rather than relying solely on estimated cook times!

Best Wood Pellets for Beef Brisket

Here are some top wood pellets for smoking brisket:

1. Oak: Strong, hearty flavor, perfect for long cooking times.
2. Hickory: Sweet, savory flavor, pairs well with robust meats.
3. Mesquite: Robust, earthy flavor for intense smokiness.
4. Apple: Mild, sweet flavor that complements brisket.
5. Cherry: Subtle, fruity flavor with a beautiful reddish color.
6. Pecan: Rich, sweet, nutty flavor without overpowering.

Remember, the best wood for smoking brisket is a matter of personal preference. Experiment to find your favorite.

What cut of brisket is best?

I recommend purchasing and smoking a whole brisket, commonly referred to as a packer brisket.

As long as you cook to internal temperature (described elsewhere in this article), you can’t go wrong with a packer, flat, or point.

However, smoking a whole packer brisket ensures you get maximum juiciness and flavor variation.

Understanding Beef Brisket Grades and Their Impact on Final Results

The grade of beef you choose can significantly impact the final taste and texture of your dish.

Here’s a quick rundown of the different grades of beef and how they can affect your smoked brisket:

1. Select: Leaner grade, still suitable for smoking brisket with proper preparation and cooking.
2. Choice: Good marbling for a delicious and tender brisket, at a more affordable price.
3. Prime: Highest quality beef grade with abundant marbling for a juicy and flavorful smoked brisket.
4. Wagyu: Luxury beef with intense marbling and rich flavor, yielding an incredibly tender and flavorful brisket if cooked correctly.

Pro Tip: If you follow the right steps as outlined here, a Select grade brisket will be fantastic. Start cheap to get some experience with brisket. Then, swing for the fences and buy the most expensive you can afford.

Preparing Your Brisket for Smoking

Getting your brisket ready for smoking just takes a couple simple steps. Trim and season, then be on your way…

Trim the Brisket

The goal of trimming a brisket is to remove all the extra fat and get the meat ready for seasoning. It’s not a difficult process but it can be time consuming if you don’t have much experience.

How to trim: Grab a sharp knife and trim, trim, trim by removing any excess fat you see. Shoot for leaving about 1/4 inch of fat on the fatty side. This thin layer will be mostly rendered and gone by the end of the smoking process.

Expect to remove fat that weighs approximately 10-20% of the total weight of the brisket. For example, a 10lb packer brisket will probably lose 1-2 lbs of fat during the trim process.

Season the Brisket

Options are endless for what to use for seasoning brisket. From binders to seasonings, personal preferences abound.

I typically keep it super simple and use my favorite store-bought rub without a binder. In my experience, the meat is usually moist enough for rub to stick.

For the rub, I recommend Hardcore Carnivore Black Beef Seasoning. I’ve experimented with homemade recipes and many famous BBQ rubs. Hardcore Carnivore Black is my favorite for Brisket after much experimentation.

Also try Traeger Beef Rub, which has a great reputation.

How to Season: Sprinkle rub generously; it should cover every inch of the brisket to where you can barely see the meat.

Best side dishes for smoked beef brisket

Brisket pairs exceptionally well with both light and hearty side dishes. Here are a few that you might consider:

• Coleslaw: This tangy, crunchy salad adds a refreshing contrast to the rich, smoky brisket.
• Baked Beans: Baked beans offer a sweet and savory flavor profile that complements smoked brisket nicely.
• Cornbread: The sweet, crumbly texture of cornbread provides a comforting accompaniment to brisket’s robust flavor.
• Potato Salad: A creamy, well-seasoned potato salad can elevate any brisket meal.
• Grilled Vegetables: Grilled vegetables, especially corn or asparagus, add a healthy and flavorful side option.
• Macaroni and Cheese: This creamy, cheesy dish is a classic pairing.

Should You Wrap Brisket

There is A LOT of debate about if you should wrap brisket or not. Pros and competition cooks have strong feelings for just about every method.

At New Creation Food, we recommend experimenting to figure out your own preferences. We have written an entire article on when to wrap brisket, if you choose to do so.

I’ve tried all wrapping methods and I prefer not to wrap mine during the smoke process. However, once I remove my brisket from the pellet smoker, I do typically wrap in aluminum foil. More for a practical purpose than any, since I like to rest the smoked brisket in a cooler (brisket wrapped in aluminum foil wrapped in a towel/blanket then placed in a cooler, to be more specific).

Check out the following video for a comprehensive comparison of the various techniques.

How to Wrap Brisket

When it comes to wrapping your brisket during the smoking process, you have two primary options: aluminum foil or butcher paper.

Brisket Fat Side Up Or Down?

There’s an ongoing debate among pitmasters: smoke brisket fat side up or down?

“Fat side up” supporters argue that as the fat renders, it seeps into the meat, keeping it moist during smoking.

“Fat side down” believers think the fat layer shields the meat from drying out. Both sides have valid points.

Ultimately, I say it’s up to you. I prefer fat side up!

Do I need to use a water pan?

The use of a water pan is optional. It can help maintain temperature and humidity if your smoker’s design allows for it.

However, it requires regular monitoring to prevent drying out the meat. If you prefer a hands-off approach or trust your smoker’s ability to maintain moisture, you can skip the water pan.

Ultimately, it depends on your personal smoking style and equipment to achieve a tender and juicy brisket.

Should I inject with Beef Broth?

Injecting your brisket with beef broth is a commonly adopted method to enhance its flavor and retain its juiciness throughout the smoking process. Not only does the broth seep into the meat fibers, imparting a rich, savory taste, but it also helps to keep the brisket moist during the long, slow cooking.

However, this step is entirely optional and often depends on personal preference. I recommend you experiment with and without injecting broth.

Recipes using leftover Brisket

Here’s just a few ideas, but the options are endless. Use leftover brisket in pretty much any dish you like steak or beef.

• Brisket Sandwich: Stack slices of leftover brisket on a fluffy roll, add some coleslaw and BBQ sauce, and you have a delicious sandwich that’s perfect for lunch.
• Brisket Hash: Dice leftover brisket and combine it with potatoes, onions, and bell peppers for a hearty breakfast hash. Top with a fried egg for extra protein and flavor.
• Brisket Tacos: Shred leftover brisket and serve it in soft taco shells along with your choice of toppings like lettuce, cheese, and salsa for a quick and flavorful meal.

Final Thoughts

Hosting a BBQ featuring smoked brisket as the main dish is sure to be a hit. With its rich flavor and tender texture, it’s no wonder why brisket is beloved by many. So don’t be afraid to try your hand at smoking brisket and impress your loved ones with your newfound skills. Happy smoking! # Keep Learning and Experimenting

While traditional recipes for smoked brisket are a great starting point, don’t be afraid to experiment and make it your own. Try using different types of wood for smoking or playing around with different rubs and marinades.

The possibilities are endless when it comes to brisket, so keep learning and trying new things to find your own unique and perfect recipe. Who knows, you might even discover a new favorite dish! # Conclusion

In conclusion, smoking brisket is a delicious and rewarding experience. It requires patience and practice but the end result is well worth it. So don’t be intimidated by the process.

More from New Creation Food

Pellet Smoked Brisket FAQ

What type of wood is best for smoking brisket on a Traeger?

Different types of wood impart different flavors into the meat. However, hickory and oak are among the most commonly used for smoking brisket due to their rich and robust flavors.

How long does it take to smoke a brisket on a Traeger?

The cooking time for a brisket on a Traeger can vary based on the size and thickness of the meat. On average, you can expect it to take about 1 to 1.5 hours per pound at a cooking temperature of 225°F.

Should I wrap my brisket while smoking it on a Traeger?

Wrapping your brisket partway through the smoking process (known as the Texas Crutch) can help to prevent it from drying out. However, this is largely a matter of personal preference and is not strictly necessary.

What temperature should I aim for when smoking brisket on a Traeger?

When the internal temperature reaches 195°F to 205°F, your brisket is done.

How should I store leftover smoked brisket?

Leftover smoked brisket should be cooled and refrigerated within two hours of cooking. It can be kept in the refrigerator for up to four days or frozen for longer-term storage.

How long to smoke brisket at 225°F?

it’s best to allow for a cooking time of about 1.5 hours per pound of brisket. So, for a 10-pound brisket, you’re looking at approximately 15 hours of smoking time. Also see our post for “How long to smoke brisket at 225°F?“.

What can I used leftover brisket for?

Leftover brisket can be used in a variety of dishes such as sandwiches, tacos, chili, or casseroles. It can also be chopped and mixed with barbecue sauce for a delicious pulled brisket dish. Or, get super creative and adorn a BBQ charcuterie board as discussed by our friends at Ask Alex Wood Worx.