Traeger Brisket Smoker Food

TRAEGER BBQ BRISKET RECIPE - TRAEGER GRILLS®

Traeger BBQ Brisket Recipe - Traeger Grills® image

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

Ingredients

(12-14 lb) whole packer brisket, trimmed
Traeger Beef Rub

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®

Smoked Brisket Recipe - Traeger Grills® image

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

Ingredients

garlic powder
onion powder
paprika
chile powder
Jacobsen Salt or kosher salt
coarse ground black pepper, divided
(12-14 lb) whole packer brisket, trimmed
beef broth

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

Yeah, I-Lived-in-Texas, Smoked Brisket image

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

Ingredients

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

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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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.
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