Traeger brisket made with beef brisket, paprika, brown sugar, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Table of Contents
The Real Story Behind This Traeger Brisket Recipe
This Traeger brisket recipe didn’t come from confidence or bravado. It came from curiosity, a free weekend, and a slightly dangerous thought: “How hard can brisket really be?” Famous last words, right?
The first time I made brisket on my Traeger, it felt like planning a small event. Grocery list checked twice. Pellets stocked like I was preparing for winter. Weather app refreshed more than necessary. I rubbed the brisket the night before and slid it into the fridge, and I swear it felt like it was staring back at me. Judgmental. Patient. Waiting.
The next morning? Coffee in one hand, thermometer in the other. I checked the smoker too often. I pretended I wasn’t nervous. I Googled “brisket stall” even though I already knew what it was. Sound familiar? But when that brisket finally hit temp, rested properly, and sliced without fighting back, I felt something close to pride. Real pride. That quiet, satisfied feeling like okay… maybe I can do hard things. This Traeger brisket recipe stuck after that—not because it’s flashy, but because it feels earned every single time.
Why This Traeger Brisket Recipe Is the One I Trust
I’m not going to pretend this Traeger brisket recipe is quick or easy in the usual sense. It’s not. It’s long. It requires planning. It asks you to slow down in a world that rarely does that anymore. But that’s kind of the beauty of it.
What makes this smoked brisket on a Traeger work so well is consistency. The rub is bold but balanced. The smoke builds slowly instead of overwhelming the meat. And the Traeger takes a lot of the stress out of temperature control, which—let’s be honest—is half the battle. Is this the only way to cook brisket? Probably not. Is it the way I feel calm doing it? Yes. And calm is underrated when you’re cooking 10 pounds of beef for people you care about.
Ingredient Notes (Where the Flavor Actually Starts)
This Traeger brisket recipe keeps things simple, but not boring. Every ingredient earns its spot.
- Beef Brisket – Around 10 pounds is ideal. Bigger works too, just know you’re committing to the process. Look for good marbling. Fat is not the enemy here—it’s insurance.
- Wood Chips – Hickory and oak are classics for a reason, but this is personal. Use what smells right to you.
- Paprika – Adds color and warmth without shouting.
- White Sugar & Brown Sugar – These balance the spice and help form that dark, beautiful bark everyone talks about.
- Cumin & Chili Powder – Earthy, smoky flavors that feel right at home on brisket.
- Cayenne Pepper – A quiet heat. Not aggressive. More of a background note.
- Garlic & Onion Powder – Familiar, comforting, and necessary.
- Kosher Salt & Black Pepper – Simple, bold, and absolutely essential.
How to Make This Traeger Brisket Recipe
- Start by soaking your wood chips in water for at least 8 hours, or overnight if you’re planning ahead. It’s an old-school step, but it helps keep the smoke steady early on. While those soak, mix all your spices together in a large bowl. It should smell intense. That’s a good sign.
- Rub the spice mixture all over the brisket. Every inch. Don’t rush it. This is a moment. Once it’s fully coated, wrap it up and refrigerate for 24 hours. This rest matters more than you think. The flavors settle in, and the brisket gets a head start before it even sees smoke.
- When it’s time to cook, preheat your Traeger to somewhere between 220°F and 230°F. Drain the wood chips and add them to the smoker. Place the brisket on the grate, fat side up, and then… let it be. This is the hardest part. Don’t hover. Don’t poke. Trust the process.
- Smoke until the internal temperature reaches 165°F. This usually takes around 12½ hours, and yes, that’s normal. Somewhere in there, it may stall. That moment where the temperature refuses to move and you start questioning everything. Stay calm. When it hits 165°F, wrap the brisket tightly in butcher paper or heavy-duty foil and return it to the smoker.
- Continue cooking until the brisket reaches about 185°F internally, usually another hour or so. Then remove it and let it rest. Please don’t skip this. Resting keeps the juices where they belong. Slice too soon and you’ll know it immediately.
Storing Leftover Traeger Brisket (A Happy Problem)
If you end up with leftovers—and that’s a big if—this Traeger brisket recipe stores beautifully. Wrap it tightly and refrigerate for up to four days. It also freezes well for up to three months. I like to slice it first so reheating is easier later. When reheating, go low and slow. Brisket doesn’t like being rushed, even the second time around.
Variations & Substitutions (Because Everyone Has an Opinion on Brisket)
Once you’ve made this Traeger brisket recipe once, ideas start creeping in.
- Different Woods – Mesquite for bold smoke, applewood for something lighter.
- Less Heat – Dial back the cayenne if spicy isn’t your thing.
- Texas-Style – Just salt and pepper if you want to go ultra-traditional.
- Sweeter Bark – Add a bit more brown sugar for deeper caramelization.
- Pellet Blends – Competition blends are great when you can’t decide.
Brisket is personal. Adjust it to fit your crowd, your taste, and your mood.
What to Serve With This Traeger Brisket Recipe
Brisket deserves sides that don’t feel like an afterthought.
- Classic BBQ Sides – Coleslaw, baked beans, potato salad. Timeless for a reason.
- Bread – Texas toast or soft rolls for soaking up every drop.
- Pickles & Onions – They cut the richness perfectly.
- Mac and Cheese – Comfort on top of comfort. No regrets.
- Leftover Ideas – Tacos, sandwiches, brisket hash the next morning. Honestly, sometimes better than day one.
FAQ:
Why does brisket take so long?
Because tough cuts need time to relax and break down. There’s no real shortcut worth taking.
Do I really need to let it rest?
Yes. I’ve tried skipping it once. I won’t do that again.
What if my brisket stalls?
Totally normal. The wrap helps push through it. Deep breaths.
Can I cook it faster?
You can, but texture and flavor might suffer. Low and slow is still the gold standard.
If you’ve been eyeing brisket and waiting for the right moment, this Traeger brisket recipe is your sign. It’s steady, forgiving, and quietly rewarding in a way few recipes are. Take your time. Trust the smoke. And when you slice into it, tell me—did you feel that little spark of pride too?
Traeger Brisket Recipe
Ingredients
- Wood chips for smoking
- 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 as desired
Instructions
- Gather all ingredients and ensure the beef brisket is properly trimmed if necessary.
- Place the wood chips in a large bowl of water and soak for a minimum of 8 hours or overnight. This step helps produce steady smoke during the cooking process.
- In a large bowl, combine the paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly until evenly blended.
- Apply the spice mixture generously over the entire surface of the brisket, ensuring all sides are evenly coated. Wrap the brisket securely and refrigerate for 24 hours to allow the seasoning to fully penetrate the meat.
- Preheat the Traeger smoker to a temperature between 220°F and 230°F (104°C to 110°C). Drain the soaked wood chips and add them to the smoker according to the manufacturer’s instructions.
- Place the brisket on the smoker grate and cook until the internal temperature reaches 165°F (74°C), approximately 12½ hours.
- Remove the brisket from the smoker and wrap it tightly in butcher paper or heavy-duty aluminum foil. Return it to the smoker.
- Continue cooking until the internal temperature reaches 185°F (85°C), approximately 1 additional hour.
- Remove the brisket from the smoker and allow it to rest before slicing to retain moisture and ensure optimal texture.
Notes
