Smoked Brisket Recipe

5 from 4 votes

Tender, juicy smoked brisket with a crunchy bark, made on a Traeger with my homemade brisket rub. Wrapped in butcher paper and cooked low and slow.

Prep Time30

Cook Time11

Resting Time1

Total Time12 30

Course: Main Course

Cuisine: American

Keyword: Smoked Brisket, Traeger Brisket

Servings:

Calories: 780kcal

Place the cold brisket fat side up on a large cutting board. Trim the fat cap to about 1/4 inch, remove any silver skin and hard fat that won't render and square the thin edges of the flat.
Rub the brisket with mustard or oil if using, then coat all sides generously with the brisket rub, pressing it into the meat. For best results, wrap in plastic wrap and refrigerate overnight. Otherwise, let it sit at room temperature 30 to 60 minutes while the smoker preheats.
Preheat the smoker to 225 degrees Fahrenheit according to the manufacturer's directions.
Unwrap brisket, if necessary and place on the smoker fat side up. Smoke 5 to 7 hours or until the bark is dark and set and the internal temperature reaches 160 - 165 degrees Fahrenheit.
Remove the brisket and wrap tightly in butcher paper. Return it to the smoker seam side down and continue smoking 4 to 6 hours, or until the internal temperature reaches 200 to 205 degrees Fahrenheit in the thickest part of the flat and a probe slides in with little resistance.
Remove from the smoker and let rest, still wrapped, for at least 1 hour.
Unwrap, reserve the juices and slice against the grain. Drizzle with the reserved juices and serve.

Fridge: Store sliced brisket and juices in an airtight container for up to 4 days.

Freezer: Store sliced leftovers in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.

Reheat in the microwave or in the oven, covered to retain moisture.