Traeger Smoked Brisket (Texas-Style Low and Slow)

Name: Traeger Smoked Brisket (Texas-Style Low and Slow)
Prep time: 1 h
Cook time: 14 h
Total time: 15 h
Yield: 8 servings
Cuisine: American
Ingredients: 10 lb Whole packer brisket (point + flat), about 8–12 lb; 2 tbsp Yellow mustard (binder); 4 tbsp Kosher salt (coarse); 4 tbsp Coarse black pepper; 2 tbsp Garlic powder; 2 tbsp Paprika (optional, for color); 1 cup Beef broth + apple cider vinegar (1:1) for spritzing; 1 lb Hickory or oak wood pellets

Classic Texas-style whole packer brisket smoked low and slow on a Traeger for a deep smoky bark and tender, sliceable interior. This recipe covers trimming, rubs, stall management, bark formation, and precise slicing tips so pellet-grill owners can get consistent results every time.

0.0(0 reviews)

Prep: 60m · Cook: 840m · Total900 mins

DifficultyHard

Serves8

AuthorJake

Traeger Smoked Brisket (Texas-Style Low and Slow)

Ingredient Spotlight

Whole packer brisket (point + flat), about 8–12 lb

A whole packer brisket is the entire beef brisket cut that includes both the fatty point and the leaner flat; it’s a cornerstone of American (especially Texas) barbecue. It has a deep, beefy flavor and significant marbling and connective tissue that break down during long, low cooking to yield very tender meat and a smoky bark. You’ll find it at full-service butcher counters, specialty meat markets, or ordered ahead from supermarkets; if unavailable you can use a single flat cut brisket or, as a looser substitute, a well-marbled chuck roast though textures and cooking times will differ.

Ingredient Spotlight

Hickory or oak wood pellets

Wood pellets are compressed hardwood sawdust used in pellet grills and smokers to produce heat and smoke; hickory and oak are common pellet choices in American barbecue. Hickory gives a strong, slightly sweet, bacon-like smoke while oak provides a medium, versatile smoke that isn’t overpowering. Pellets are sold at hardware stores, BBQ shops, and online; if you don’t have pellets you can use hardwood chunks or chips of the same species on a charcoal or gas grill (or choose milder woods like apple or cherry for subtler smoke).

Jake's note

"This brisket shines at backyard gatherings and Sunday dinners — it’s hearty, smoky, and ideal for feeding a crowd. Home cooks will appreciate the clear temp targets and stall-handling tips that demystify the low-and-slow process."

Traeger Smoked Brisket (Texas-Style Low and Slow)

A properly smoked whole packer brisket is the kind of centerpiece that rewards patience: a dark, chewy bark giving way to a tender, sliceable flat and a luscious, gelatinous point. This Texas-style version leans on a classic pepper-and-salt forward rub cut with garlic and a touch of paprika for color, and it trusts the Traeger to deliver steady, low heat—225°F—and clean, wood-driven smoke from hickory or oak. The approach here is deliberately simple because brisket is a lesson in restraint: trim to a sensible fat cap, use mustard as a neutral binder, manage the stall with targeted wrapping, and slice with respect for the grain.

This recipe is written for people who want consistent, repeatable results from a pellet grill: it explains not only timing but the why behind each step — when to spritz and when to stop, how wrapping accelerates the stall, and how to tell doneness by probe feel rather than strict time. If you love the ritual of tending a long smoke, want to turn the point into burnt ends, or aim to serve reliably perfect slices for a dinner party, this method gives you the control and the delicious payoff.

Plan your timing

Enter your target meal time:

3:55 am–6:25 am→Trim and prep the brisket

6:25 am–8:55 am→Make and apply the rub

8:55 am–11:25 am→Smoke low and slow until the stall

11:25 am–1:55 pm→Wrap to push through the stall

1:55 pm–4:25 pm→Rest the brisket

4:25 pm–6:55 pm→Unwrap and slice against the grain

Ingredients

Yield

Instructions

Trim and prep the brisket

Remove the brisket from the fridge and let it sit 30 minutes to warm slightly while you trim. Trim the fat cap to about 1/4 inch, square the edges, and remove any hard chunks of fat; leave the point attached to the flat. Apply a thin coat of yellow mustard over the entire surface to act as a binder — it won’t taste like mustard when finished.

For this step

10 lbWhole packer brisket (point + flat), about 8–12 lb
2 tbspYellow mustard (binder)

Make and apply the rub

Combine the kosher salt, coarse black pepper, garlic powder, and paprika in a bowl and mix thoroughly. Generously coat the brisket on all sides with the rub, pressing it into the meat to form an even layer. Let it sit on a rack while you preheat the smoker to allow the rub to adhere.

For this step

4 tbspKosher salt (coarse)
4 tbspCoarse black pepper
2 tbspGarlic powder
2 tbspPaprika (optional, for color)

Smoke low and slow until the stall

Preheat your Traeger to 225°F (107°C) and load with hickory or oak pellets. Place the brisket fat-side up (or fat-side down if your grill's heat source is directly beneath the meat) and smoke unwrapped until the internal temperature reaches about 155°F–160°F; expect roughly 1–1.25 hours per pound as a guide. Beginning once the surface is set, spritz with a 1:1 beef broth and apple cider vinegar mixture every 45–60 minutes to manage humidity, but avoid over-saturating the bark; the stall typically appears near 150°–165°F.

For this step

1 cupBeef broth + apple cider vinegar (1:1) for spritzing
1 lbHickory or oak wood pellets

Wrap to push through the stall

When the brisket hits about 160°F or has been stalled for over an hour, tightly wrap it in pink butcher paper or foil with a couple tablespoons of beef broth added before sealing to retain moisture. Return the wrapped brisket to the smoker and maintain 225°F (107°C); wrapping will help the meat push through the stall faster and preserve a deep, moist interior. Continue until the internal temperature reaches 199°–203°F and a probe slides in like softened butter.

Rest the brisket

Remove the wrapped brisket and place it in a cooler or insulated container for at least 1–2 hours (up to 4) to rest and let juices redistribute. The internal temp will fall slightly but the carryover keeps collagen stable; resting also firms the bark to a perfect sliceable texture. Keep it wrapped and avoid cutting too soon to prevent dry slices.

Unwrap and slice against the grain

Unwrap and locate the grain — the flat typically has a straight grain while the point runs differently; separate point from flat if desired. Slice the flat against the grain into 1/4-inch slices and the point into slightly thicker slices or chop for burnt ends. Preserve the bark by using a sharp slicing knife, cutting with one smooth motion, and serve with pan juices or sauce on the side.

Tips from the kitchen

Trim to 1/4-inch

Leave about 1/4-inch of fat on the cap to render and protect the meat; remove hard, waxy pockets so the rub and smoke can penetrate evenly.

Mustard Binder Use

Apply a thin coat of yellow mustard to help the rub adhere without adding noticeable mustard flavor after smoking.

Spritz Sparingly

Spritz with a 1:1 beef broth and apple cider vinegar every 45–60 minutes only after the surface has set; over-spritzing softens bark and extends cooking time.

Probe Like Butter

Target 199°–203°F internal and a probe that slides in like softened butter — probe resistance, not time, tells you the brisket is tender.

Paper Versus Foil

Use pink butcher paper to retain a bit of bark chew and allow some vapor exchange; foil will speed the stall through but can soften the bark more.

Fat-Side Placement

Place fat side up on a Traeger to baste the meat, but if your heat source sits directly beneath the grate choose fat side down to shield the flat.

Variations & substitutions

Coffee-Chile Rub

Add 2 tablespoons finely ground dark coffee and 1 teaspoon chipotle powder to the rub for smoky complexity and a deeper crust.

Sugar-Free/Keto Rub

Omit paprika (or replace with smoked paprika) and avoid any brown sugar — stick to coarse salt, black pepper, and garlic powder for a ketogenic-friendly bark.

Hot-and-Fast Option

For a quicker cook, raise the Traeger to 300°F and watch closely; you’ll lose some bark depth and margin for error, but you can finish in roughly 6–8 hours depending on size.

Burnt Ends Conversion

Once rested, cube the point, toss with reserved juices and extra rub or glaze, and return to the smoker or oven at 300°F until caramelized for classic burnt ends.

Storage & make-ahead

Slice brisket against the grain and store in an airtight container with a little beef broth or pan juices to keep slices moist; refrigerate up to 4 days. For longer storage, vacuum-seal or freeze in portions for up to 3 months. Reheat gently at 250°F wrapped in foil with a splash of broth or use a sous-vide bath set to 140°–150°F for even reheating without drying.

What to serve with it

Serve thinly sliced flat with pickled red onions, dill pickles, and soft white bread or Parker House rolls to catch juices; offer a pan of coleslaw or potato salad for texture contrast. Pair with a bold beer (porter or IPA) or a medium-bodied red like Zinfandel or Tempranillo, and present the point separately for thicker slices or burnt ends on the side.

Frequently asked questions

How long will a 10 lb brisket take on a Traeger?

Expect roughly 1–1.25 hours per pound at 225°F as a guide, so a 10 lb packer typically falls in the 10–12 hour range, but always rely on probe feel and internal temperature rather than clock time.

Why does my brisket stall and how do I handle it?

The stall occurs when evaporative cooling from moisture loss matches heat input; wrapping in butcher paper or foil around 155°–160°F with a couple tablespoons of broth helps push through the stall faster while retaining moisture.

Should I spritz the brisket during the cook?

Yes, sparingly — spritz every 45–60 minutes after the surface has set to manage humidity and flavor, but avoid soaking the bark which will delay its formation and prolong cooking.

What if my probe goes in too easily at a lower temp?

If the probe slides in like butter before reaching 199°–203°F, you may already be done; use both probe feel and meat temperature as guides, and trust tenderness over hitting an exact number.

Why use yellow mustard as a binder?

Yellow mustard creates a tacky surface that helps the rub adhere and forms a better crust without leaving a perceptible mustard taste after the long smoke.

Can I use other pellet flavors besides hickory or oak?

Yes — oak and hickory are classic for beef, but blend in a little cherry or pecan for fruitier sweetness; avoid dominant fruit woods alone, which can be too mild for a robust brisket flavor.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Trim and prep the brisket

Whole packer brisket (point + flat), about 8–12 lb10 lb
Yellow mustard (binder)2 tbsp

Step 2: Make and apply the rub

Kosher salt (coarse)4 tbsp
Coarse black pepper4 tbsp
Garlic powder2 tbsp
Paprika (optional, for color)2 tbsp

Step 3: Smoke low and slow until the stall

Beef broth + apple cider vinegar (1:1) for spritzing1 cup
Hickory or oak wood pellets1 lb

Nutrition Facts

Per serving: 1½ lb brisket

Calories1075

Total Fat42.7g

Saturated Fat14.9g

Trans Fat0g

Polyunsaturated Fat1.5g

Monounsaturated Fat20g

Total Carbohydrates13.2g

Dietary Fiber3.7g

Total Sugars28.3g

Protein119.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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