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–+ servings
smoking brisket with steam rising from the meat

Smoked Beef Brisket (GF)

5 from 1 vote
Print Recipe
Course: Entree, Lunch, Main, Sandwich
Cuisine: American, BBQ, Smoking, Texas
Keyword: Barbeque, Brisket, Gluten Free, Seasoning, Smoked
Prep Time: 20 minutes
Cook Time: 13 hours
Total Time: 13 hours 20 minutes
Servings: 12 servings
Author: Chef Tony Zentgraf
~ Prep Time does not include time in the refrigerator after rub is applied.
~ Cooking Time is an estimate. I have had briskets finish around the 10 hour mark but some take longer.
~ Brisket Rub can be saved in an airtight container for later use if not all used.
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Recipe Multiplier

Brisket Rub

  • ¼ cup Kosher Salt
  • ¼ cup Black Pepper
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 2 tbsp Smoked Paprika
  • 1 tbsp Dry Mustard
  • 1 tbsp Cayenne

Brisket

  • 1 ea 13-17 lb Brisket Trimmed
  • ½ cup Yellow Mustard

Instructions

Brisket Rub

  • Combine all ingredients listed for the rub.
  • Ensure all spices are broken apart and combined well.
  • Store in an airtight container for later use. Can hold excess spice rub for up to 6 months.

Preparing the Brisket

  • Trim the brisket to remove excess fat. Trim to 1/4".
  • Spread mustard on the brisket to allow the spice rub to adhere to the brisket.
  • Spread the rub over the mustard coated brisket. Pack on the rub but not excessively.
  • Place the brisket on a sheet pan with a baking rack.
    Refrigerate the brisket for 4-12 hours so allow the air circulation in the refrigerator to dry out the exterior of the brisket.
  • Preheat the Traeger Pellet Smoker to 225° (Super smoke enabled if equipped)
  • Place a remote probe thermometer into the Point (thick part of the brisket)
    (If you have two remote probe thermometers place in a couple of places to get a feel for how the flat and point are cooking)
  • Smoke with the door closed for approximately 6 hours until internal temperature reaches 160°.
    May take longer than 6 hours to reach 160° depends on smoker and the meat.
  • Once the brisket reaches an internal temperature of 160° remove it from the smoker and wrap the brisket.
  • Place the wrapped brisket back into the smoker with the probe thermometers still inserted.
  • Turn off super smoke and turn temperature up to 250°. Continue to smoke for 3-5 hours until the internal temperature reaches 204°
  • Remove the brisket from the smoker, wrap the brisket in a towel and let rest in a cooler for 3 hours. This will allow the brisket to rest and retain moisture.
  • Slice the brisket starting at the flat end, slice against the grain in ¼" - ½" slices.
  • Enjoy!

Notes

What you wrap your brisket in is one topic where people go different directions. I use foil for the brisket wrap. Many people use butcher paper.
If you use the butcher paper it will allow for the paper to allow for steam to escape from the paper allowing a harder bark to form on the outside of the brisket.
I like the foil method, for one I generally have heavy duty foil on hand. By doing a double foil wrap, granted I may not be the crispiest of bark on the outside as the other method, but the foil collects the juices as it cooks the remainder of the time.
I haven't had a bad brisket yet and no one has complained. Try both methods to see what works best for you.