Traeger Brisket Smoker Food
TRAEGER BBQ BRISKET RECIPE - TRAEGER GRILLS®
This full packer Smoked Brisket only requires a simple Traeger Beef Rub coating, then is smoked low and slow over Hickory hardwood. Master BBQ Brisket.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 2
Steps:
- Season the brisket liberally with Traeger Beef Rub, then wrap in plastic wrap. Transfer the wrapped brisket to the refrigerator and let sit for 12-24 hours.
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Unwrap the brisket. Insert the probe into the thickest part of the meat, then place directly on the grill grates, fat-side down. Close the lid and cook until internal temperature reaches 160℉, about 6 hours.
- Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil.
- Place the wrapped brisket back on the grill and cook until the internal temperature reaches 204℉, 3-4 hours more.
- Remove the brisket from the grill and let rest in the foil for at least 30 minutes. Unwrap and slice against the grain. Enjoy!
SMOKED BRISKET RECIPE - TRAEGER GRILLS®
Learn how to smoke an amazing beef brisket with this simple and easy recipe. Give your meat the smoke treatment it deserves on a wood pellet grill.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 8
Steps:
- When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.
- Season the brisket on all sides with the rub.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.
- Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
- Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.
YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET
This is hands-down the best way I have found to cook a brisket.
Provided by all rec
Categories Main Dish Recipes Roast Recipes
Time P1DT13h45m
Yield 16
Number Of Ingredients 12
Steps:
- Soak wood chips in a bowl of water, 8 hours to overnight.
- Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
- Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
- Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
- Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g
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- In a small bowl, mix together the salt, garlic, onion powder, and pepper. Ingredients. 1/3 Cup Jacobsen Salt Co. Pure Kosher Sea Salt. 2 Tablespoon garlic paste.
- Season the meat liberally with the spice mixture. Refrigerate for at least 8 hours, or overnight. Ingredients. 12 Pound (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch.
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe into the thickest part of the brisket. Place the brisket, fat-side down, directly on the grill grates in the center of the grill. Close the lid and smoke the brisket until the internal temperature reaches 160-165℉, 4-5 hours.
- Remove the brisket from the grill and wrap in butcher's paper or heavy duty aluminum foil. Increase the Traeger temperature to 225℉. Grill: 225 ˚F.
- Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 203℉, 3-4 hours more. Probe: 203 ˚F.
- Unwrap the brisket and slice against the grain into 1/4-inch-thick slices. Enjoy! Brisket Recipes & Guides. See our smoked brisket recipe and tips for anyone who plans on smoking a brisket, from expert grillmasters to beginners.
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