Smokey, fall apart, melt in your mouth, so delicious smoked beef brisket. It could very easily be the best part of the weekend. Time to try this Traeger Brisket recipe.
Trim excess fat from the brisket. Be sure to locate the ridge of fat between the point and the flat. The fat cap side should be cut down to only have ¼" of fat on that side. Be sure not to take too much off. You can always take it off little by little. If you take too much off, you can't put it back.
Season the meat with salt, pepper, and garlic powder. Be sure to massage the seasoning into every side and crack on the brisket.
Once seasoned, let the brisket rest in the refrigerator for at least two hours.
Preheat your smoker or pellet grill to 225°F. Once it is preheated, place the brisket on with the fat side up. Cook until the internal temperature reaches 170°F.
Once the brisket reaches 170°F, wrap it in butcher paper and place it back in the smoker at 225°F. Cook until the internal temperature reaches 202°F.
Once the brisket reaches 202°F. Remove from grill. Let it rest for at least 2 hours. I recommend wrapping it in a towel and placing it in a cooler while it rests.
After the brisket has finished resting, slice and serve. Be sure to slice the brisket against the grain. The flat and the point have a different direction of grain by about 90 degrees.
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Notes
Nutrition: You will get about 20 servings from one 13-pound brisket. The nutrition facts are based on one serving.