The Best Smoked Brisket (Traeger Pellet Grill Recipe)

This tender and flavorful Smoked Brisket is cooked low and slow on the Traeger, making it the ultimate show-stopper for your next backyard BBQ or holiday dinner. This Texas-style brisket is cooked low and slow on a pellet grill to build incredible bark and juicy slices. 

This Traeger smoked brisket recipe is a true family treasure. It's my husband's recipe, and he's a born-and-raised Texan who's been eating brisket his entire life. In our house, brisket isn't just a meal, it's a tradition.

We make it for Thanksgiving dinner, Memorial Day weekend, and a few other holidays sprinkled throughout the year. It's the kind of recipe that brings people together, fills the air with the most amazing smoky aroma, and always has everyone going back for seconds.

I'm sharing this recipe with you because it's been a part of so many special moments in our family, and I know it can be a part of yours, too.

If you love easy smoker recipes, check out my Slow Smoked Ribs, Smoked Chicken Thighs, Smoked Pork Butt, Traeger Smoked Turkey, Smoked Baked Potatoes, Traeger Smoked Ham, Smoked Mac And Cheese, Traeger Kabobs, or Smoked Green Beans.

Ingredients You'll Need

• Grass-Fed Brisket: We always use a whole packer brisket that includes both the point (the fattier side) and the flat (the leaner portion). The point is rich and juicy-perfect for burnt ends or thicker slices, while the flat gives you those classic brisket slices you see in BBQ joints. Look for one with good marbling throughout for the best flavor and tenderness. We get ours from H-E-B, a Texas classic, and their grass-fed brisket has never let us down. It's worth sourcing high-quality meat here because the brisket is the star of the show, and a good cut makes all the difference.
• BBQ Rub: We like to keep our rub simple but flavorful, classic Texas style. We start with a base of sea salt and coarsely ground black pepper. The black pepper is especially important as it helps develop that signature bark by clinging to the surface and pulling in the smoke. Then we round it out with a mix of paprika for color and mild sweetness, garlic powder and onion powder, a touch of coconut sugar to help balance the salt and pepper, and a chili powder like ancho for a subtle heat and depth of flavor. You can use your favorite BBQ rub, my Pulled Pork Rub, or mix your own at home, but this combo hits all the right notes.
• Stone Ground Mustard: This is our go-to binder. It adds just the right amount of tang and texture, helping the seasoning stick without overpowering the brisket. You won't really taste the mustard in the final product, but it helps create that beautiful bark.
• Apple Cider Vinegar: Used to moisten the butcher paper before wrapping, apple cider vinegar adds just a touch of acidity to help tenderize the meat during the final hours of the cook. It also helps keep the brisket moist without steaming it.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Binder Swap: Use yellow mustard or honey mustard instead of Dijon mustard if you like. Alternatively, you can also skip the binder altogether. 
• Smaller Brisket: For this recipe, we use a large 14-15 pound brisket (everything is bigger in Texas!); however, you can use a smaller brisket if needed. Just remember to adjust the timing and smoke until you reach the same internal temperature.
• Spice It Up: Add extra spices like cayenne pepper or Aleppo pepper for an extra kick.

Tools You'll Need

• Traeger or other pellet grill
• Digital meat thermometer (instant-read or leave-in if you have both)
• Sharp slicing knife or brisket slicer
• Butcher paper and spray bottle (for vinegar)
• Cast-iron skillet or small pan (for rendering tallow)

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Trim the Brisket - Top and Sides

Start by trimming your brisket. Remove the large mohawk-shaped fat-patch from the top high side of the brisket. Then slice off the entire high-side edge by cutting along the full length of the brisket. Next, trim off the thin flap at the smallest end-this part tends to curl and overcook during the smoke. Carefully remove the connective tissue between the point and the flat to help the brisket cook more evenly.

Step 2. Trim the Underside and Save the Fat

Flip the brisket over and trim the fatty underside. Be careful to leave about ¼ inch of fat to protect the meat and keep it moist during the cook. As you trim, set all the fat scraps aside in a small cast-iron skillet or aluminum pan-you'll render these into beef tallow later while the brisket is smoking. It's one of the best flavor boosters you can use.

Step 3. Season with Mustard and Rub

Rub the entire brisket with a layer of stone-ground mustard. This acts as a binder to help your seasoning stick and supports the bark development. Generously season all sides of the brisket with your BBQ rub, making sure to coat every surface evenly. You can add some additional cracked black pepper, as this will help the brisket retain a more smoky flavor and build a good exterior bark on the brisket.

Step 4. Rest the Brisket Overnight

Place the seasoned brisket, fat-side up, on a baking sheet. Cover it tightly with plastic wrap and place it in the fridge to rest for 12 to 24 hours. This helps the seasoning penetrate the meat and allows the surface to dry slightly, which will create a better bark as the brisket cooks.

Nadia's Expert Tips And Notes

• Keep the fat trimmings: Render the fat into tallow while the beef brisket smokes. 
• Take off the chill: Let your brisket sit at room temperature for 30-60 minutes before smoking. This helps with even cooking, especially on a pellet grill.
• Always rest your brisket: Once done cooking, be sure to let the meat rest for at least one hour. This step makes all the difference.
• Trim more than you think you need: A more uniform shape helps the brisket cook evenly. If one end is much thinner than the other, it can curl up and overcook before the rest of the meat is done.
• Use a digital thermometer: Always probe the thickest part of the flat to accurately monitor internal temperature. Brisket is ready when it hits around 204°F and feels tender when you insert the probe. Adjust cook time as needed based on the size of your brisket and how your smoker runs.
• Slicing matters: For the most tender results, be sure to slice against the grain. This shortens the muscle fibers and gives you that perfect, fall-apart bite.
• Save and reuse the tallow: After rendering the brisket fat, strain the tallow into a glass jar and refrigerate it. Use it for frying potatoes, cooking eggs, sautéing vegetables, or adding flavor to other smoked dishes.

Best Wood For Smoked Brisket

Here's a quick guide to help you choose the right wood (or pellet) to bring out the best flavor in your brisket.

• Post Oak: Our go-to for that classic Central Texas BBQ taste. Burns clean and steady with a balanced smoke that complements beef perfectly.
• Hickory: Bold and traditional. Adds a deeper smoky punch if you like your brisket extra rich.
• Mesquite: Very strong and earthy. Use with caution or blend with milder woods to avoid bitterness.
• Pecan: Mellow and slightly sweet with a nutty finish. A great all-purpose wood if you want something softer.
• Cherry or Apple: Fruity and mild. Best if you're going for a more subtle smoke or pairing your brisket with sweet sides or glazes.

Pro Tip: If you're using a Traeger and don't like post oak, we like the Texas Beef Blend or Signature Blend pellets for a nice combo of oak, hickory, and mesquite flavors.

What To Serve With Smoked Brisket

• Toppings: Keep it simple or add BBQ sauce, tallow drizzle, pickles, or pickled red onions.
• Classic BBQ Sides: You can't go wrong with the classics. Think creamy American coleslaw, creamy potato salad, smoked baked beans, cottage cheese mac and cheese, and a slice (or two) of warm cornbread. These are staples for a reason and pair perfectly with smoky, tender brisket.
• Holiday Sides: When we make this for Thanksgiving or Memorial Day, we love serving it with roasted sweet potatoes, smoked green beans, butternut squash feta salad, Traeger smoked mac and cheese, hot honey Brussels sprouts, cranberry sauce with oranges, or even stuffing. It's a fun and flavorful twist on traditional holiday fare.
• Leftover Ideas: One of my favorite things about this recipe is that you will have leftovers! Try making brisket tacos, sliders, or quesadillas. We also love chopping it up into breakfast hash or stirring it into Dutch oven chili for a hearty next-day meal.
• Beverages: To wash it all down, you've got options. A cold beer is always a good move, sweet tea keeps things classic, or you can go bold with a smoky mezcal cocktail for something a little different.

Storage And Reheating

• Storage: Wrap tightly in foil or butcher paper, and refrigerate up to 7 days.
• Freeze: Freeze sliced brisket in a single layer before stacking in a freezer bag.
• Reheating: Wrap in foil and warm in a 250°F oven with a bit of tallow for moisture.