Traeger Smoked Brisket | Ashley Rose Reeves

I finally did it guys! I was brave and thanks to coaching from Hey Grill, Hey & Traeger’s Official Site I cooked my first brisket! Just in time for Fathers Day so here’s the skinny on how we did it so YOU too can brave up and try!

Ingredients

5 pound Brisket

2 tbsp garlic powder

2 tbsp salt

2 tbsp pepper

Thermometer probe (SO important!)

Peach butchers paper

(We used a 5 pound brisket, plan for 8 to 10 hours of cook time, apprx 90 minutes per lb.)

Directions

Trim the brisket. Its really important to trim it well, too much fat and the smoke wont penetrate the meat – and if its not even it wont cook even! I read THIS POST all about trimming correctly that really helped!

Coat brisket liberally with Garlic powder, salt & pepper. Wrap in plastic wrap and let sit overnight.

Start the Traeger grill on Smoke with the lid open until the fire is established for 5 minutes then leave temperature on Smoke, pre-heat by closing the lid for 10 minutes.

Insert thermometer and put brisket fat side up on the grill, smoke for 3ish hours.

After 3 hours, turn temperature on the grill up to 250F.

Once the temperature reaches 160F, remove brisket from the grill and wrap in peach butchers paper – keeping thermometer probe in brisket still.

Place wrapped brisket back on the Traeger and resume heat and cooking until internal temp is 204F.

Once you have reached 204F, remove brisket and set it out to rest still wrapped in the peach paper for 30 minutes, this lets the flavor really set well and soak up!

Now its time to enjoy the fruits of your labor, soft smooth brisket was a hit at our house and I felt SO cool for actually making one! Hope you enjoy it too!

Traeger Smoked Brisket

2017-09-12 10:49:18

Ingredients

5 pound Brisket
2 tbsp garlic powder
2 tbsp salt
2 tbsp pepper
Thermometer probe (SO important!)
Peach butchers paper

Instructions

Trim the brisket. Its really important to trim it well, too much fat and the smoke wont penetrate the meat – and if its not even it wont cook even! I read THIS POST all about trimming correctly that really helped!
Coat brisket liberally with Garlic powder, salt & pepper. Wrap in plastic wrap and let sit overnight.
Start the Traeger grill on Smoke with the lid open until the fire is established for 5 minutes then leave temperature on Smoke, pre-heat by closing the lid for 10 minutes.
Insert thermometer and put brisket fat side up on the grill, smoke for 3ish hours.
After 3 hours, turn temperature on the grill up to 250F.
Once the temperature reaches 160F, remove brisket from the grill and wrap in peach butchers paper – keeping thermometer probe in brisket still.
Place wrapped brisket back on the Traeger and resume heat and cooking until internal temp is 204F.
Once you have reached 204F, remove brisket and set it out to rest still wrapped in the peach paper for 30 minutes, this lets the flavor really set well and soak up!
Now its time to enjoy the fruits of your labor, soft smooth brisket was a hit at our house and I felt SO cool for actually making one! Hope you enjoy it too!

Notes