Traeger Grill Beef Brisket Recipe: Low And Slow To Melt In Your Mouth

Getting my first whiff of hickory smoke always takes me back to family cookouts. This brisket recipe delivers melt-in-your-mouth tenderness with a bold bark.

Low and slow on the Traeger is the only way. The smoke does its magic while the beef transforms into something truly special.

Ingredients for Traeger Grill Beef Brisket

Low and slow requires patience but rewards with tender, smoky perfection every time.

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The brisket itself is non-negotiable. Whole packer cuts from Costco or a trusted butcher give you that perfect fat-to-meat ratio for juiciness. Look for good marbling and a thick, even fat cap—this is what melts down during the long cook. I’ve had luck with Certified Angus Beef brand for consistency. Avoid pre-trimmed brisket; that fat is your insurance against dry meat.

No hickory pellets? Oak or pecan work too—Traeger’s signature blend is a solid backup. Short on time? Pre-made brisket rub can substitute for the dry ingredients, but make your own for the best bark. If you can’t find beef tallow, butter works in a pinch (though it’s not quite the same). The Worcestershire adds umami—Lea & Perrins is the classic choice.

Brisket can rest up to 4 hours wrapped in a towel before slicing. Store cooked brisket in the fridge for up to 5 days or freeze for 3 months. Always slice against the grain for maximum tenderness. Leftovers make killer sandwiches or tacos.

Instructions

Here’s the method I rely on for perfect brisket every time.

Step 1: Prep and Season the Brisket

Start by trimming the whole packer beef brisket fat cap down to about ¼ inch thickness. I use a sharp boning knife for precision. Leave enough fat to protect the meat but not so much that it prevents smoke penetration.

In a bowl, combine the 0.25 cup Coarse Kosher Salt, 0.25 cup Coarse Black Pepper, 2 tbsp Garlic Powder, 2 tbsp Onion Powder, 2 tbsp Paprika, and 0.25 cup Brown Sugar. Coat the entire brisket with 0.25 cup Yellow Mustard as a binder, then apply the rub generously, pressing it into the meat. Let it sit at room temperature for 1 hour before smoking.

Step 2: Set Up Your Traeger Grill

Fill your Traeger grill with 1 bag Traeger Hickory Wood Pellets for authentic smoke flavor. Preheat the grill to 225°F. This low temperature ensures the brisket cooks slowly, allowing the connective tissues to break down into gelatin.

When the grill reaches temperature and you see clean, thin blue smoke (not thick white smoke), you’re ready to start. Place the brisket fat-side up on the grill grates. The fat will render and baste the meat as it cooks.

Step 3: Smoke and Spritz for Moisture

Smoke the brisket undisturbed for the first 4-5 hours. In a spray bottle, combine 0.25 cup Worcestershire Sauce, 0.25 cup Apple Cider Vinegar, and 2 cups Beef Broth. Every 45-60 minutes, spritz the brisket to maintain moisture during the long cook.

At around 160-170°F internal temperature, you may notice the bark darkening. This is the “stall,” where the temperature plateaus. Be patient—this is normal and part of the process.

Step 4: Wrap and Finish the Cook

When the brisket reaches an internal temperature of 165-170°F, remove it from the grill. Wrap it tightly in a double layer of aluminum foil or butcher paper. Add 0.5 cup Beef Tallow for extra moisture and flavor, then return it to the grill.

Continue cooking until the internal temperature reaches 200-205°F and a probe slides in like butter. This usually takes another 4-6 hours. Once done, remove the brisket and let it rest wrapped for at least 1 hour before slicing.

Step 5: Slice and Serve

Unwrap the brisket and locate the grain direction. Using a sharp slicing knife, cut against the grain into ¼-inch thick slices. The flat and point may have different grain directions, so adjust your angle accordingly.

Serve immediately. Each slice should have a dark, flavorful bark and a tender, juicy interior. The brisket should pull apart with minimal effort, delivering that perfect melt-in-your-mouth texture.

Essential Equipment for Perfect Results

Your Pellet Grill

A quality Traeger Pro Series 575 or Ironwood 885 gives you the precision temperature control needed for this 12-hour cook. The WiFIRE technology lets me monitor from my phone while I take those coastal rides to clear my head. Always keep an extra 20 lb bag of pellets on hand. 🔥

Temperature Control

Invest in a dual-probe thermometer like the ThermoWorks Smoke. One probe tracks grill temp, the other monitors internal meat temperature. I’ve learned the hard way that the built-in Traeger probe can be off by 10-15°F.

Essential Tools

A sharp 12-inch slicing knife is non-negotiable for clean brisket slices. I use a Dexter-Russell with a granton edge. Also grab a good spray bottle for that Worcestershire and vinegar spritz every hour.

Butcher Paper

For wrapping, I swear by pink butcher paper from my local butcher shop. It breathes better than foil, giving you a firmer bark. If you can’t find it, heavy-duty aluminum foil works in a pinch.

Resting Setup

A large cooler and old towels are crucial for the rest. I line my Yeti 65 with towels, place the wrapped brisket inside, and surround it with more towels. This keeps it hot for 4+ hours while the juices redistribute.

Pro Tip

Keep a small cast iron skillet on your grill for melting that beef tallow before wrapping. I picked mine up at a local BBQ competition—nothing beats the real deal for basting. 💪