A Traeger smoked brisket is the ultimate meaty main course for summertime pool parties, backyard BBQs, the 4th of July, or Father's Day! This easy brisket recipe still follows a 'low and slow' method, but it's fast compared to most other brisket recipes because you can have your perfectly tender, juicy brisket on the table in well under 10 hours! The key to the best Traeger smoked brisket is using a mustard base to coat the meat and, of course, the best brisket dry rub!
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Instructions
Trimming Your Brisket
To prepare your brisket, flip it upside down (so the fat cap is on the cutting board) and use a sharp knife to trim any excess fat or silverskin from the underside. Then, locate the large, moon-shaped area of pure fat and slice it off in a sawing motion. It does not need to be 100% removed, just enough to level it off with the rest of the brisket so it will cook evenly.
Square your brisket by trimming the long, thin strips of fat off the sides. No need to fully remove it all, just trim until the meat is as uniform in shape and thickness as you can make it. Do the same to the ends of the brisket. Keep in mind, the point of the brisket will be somewhat knobby and not uniform and that is fine. Simply remove any loose or hanging meat to prevent it from burning.
Flip your brisket over and trim the fat cap. You want it to be between ¼" and ½" in thickness all the way across. Once your brisket is looking fairly uniform all the way around, you're ready to get smoking.
Smoked Traeger Brisket
Preheat your smoker to 300°F (150°C) and make a 50/50 solution of apple cider vinegar and water in a food-grade spritz bottle. Set aside. Slather mustard on all sides of your prepared brisket, then season generously with the brisket dry rub.
Once your smoker has come to temperature, place the seasoned brisket fat-side-down on the grill grate. Cook for 1 ½ hours undisturbed.
After 1 ½ hours, spritz the brisket with the apple cider solution. Do this every 30 minutes for another 1 ½ hours or until the brisket reaches an internal temperature of 204°F (95°C).
Remove your brisket from the smoker and place it on a serving tray or large cutting board. Tent a piece of foil loosely over the top and let it rest for at least 15 minutes.
Slice your brisket against the grain and serve!
Notes
Though I did not brine my brisket, many people opt to brine it overnight in a sugar and salt solution and that is fine if you prefer.
Resting your brisket is essential in keeping it tender and juicy! This gives the meat enough time to re-absorb its own juices as it sits.