How to Get Brisket Temperature Done on Your Traeger Smoker
Brisket Temp Done. When smoking a brisket, it’s important to keep in mind that the meat is going to take hours and hours to reach melt-in-your-mouth perfection.[1]
The first step is to make sure the brisket is at the correct internal meat temperature before wrapping it up and smoking it. It is best to do this with a meat probe.
Should You Be Resting Your Brisket?
When it comes to smoking a large piece of meat, there are no rules as to when to pull the trigger. I’ll give you a hint; if the brisket is not done at least 3 hours or so, you’re likely to get a dry and dreary slab of meat. In the name of food safety, if you do end up with a dry brisket, it’s best to err on the side of caution and throw it in the oven for a couple hours to finish off a juicier cut of beef.
A smoked brisket is a great way to add complex flavors to your next grilled meal without going all out on the charcoal or gas grill. For a guide to making the most of your smoker, check out my How to Make the Most of Your Smoked Beef Brisket article.[2]
How to Rest Your Brisket?
One of the most difficult things to get right when grilling is a brisket. It takes time, skill, and patience to achieve melt-in-your-mouth smoked perfection. That’s why we turned to big-name barbecue expert, Moe Cason, to share his secrets for making the best brisket possible on your Traeger.
First, start by setting your pellet grill to 225 degrees F and preheating for 15 minutes before smoking your brisket on it. Then, raise the grill temperature to 275 degrees when your brisket’s internal temperature reaches 160 degrees.[3]
Once the meat reaches that temperature, it’s ready for resting! But before you do that, make sure to cover it in a layer of foil. This will help to keep the moisture out of the brisket and prevent it from drying out.
After a few hours, you’ll want to remove the brisket from the grill. Once you’re done, Moe advises putting the brisket in a dry cooler for about 2-4 hours to allow it to settle and absorb the excess juices that are still inside the meat. This will ensure that you’ll be getting tender, flavorful brisket at the end of the day!
If you’re looking for another delicious recipe to try this summer, then look no further than this miso and ginger glazed beef brisket. This special flattened brisket is the perfect outdoor treat, especially on hot days.[4]
My Hot Tips for Smoking A PERFECT Brisket
Getting the perfect brisket over your smoker takes skill, patience and, of course, the right equipment. Big Moe Cason, the man behind TV shows like BBQ Pitmasters and Pit Masters, recently shared his best brisket-making tips with Uproxx to help you impress your friends and family at the next barbecue.[5]
You can find the full list of Moe’s brisket-making tricks in his new book, The Barbecue Bible: A Complete Guide to the Art of Smoking.
It’s packed with more than a dozen recipes and tips for using your Traeger to turn out smoky, savory grub every time. If you’re in the market for a new smoker, be sure to check out the newest models from Traeger, including the innovative, patented GS4 grill. The GS4 boasts a number of high-performance features that make it the perfect choice for smoking your brisket and more.[6]
Slicing Your Brisket This Can Be Tricky
After the meat has been pulled off the grill, it’s time to slice it up. The process can be tricky, so it’s a good idea to use a sharp knife and try your best to avoid cutting the meat too much in one go.[7]
When slicing, start by making cuts across the grain of the meat and make sure you don’t cut all the way through it as that would be messy and wasteful. You’ll also want to make sure that you don’t overcut the meat, as this will result in tough and dry brisket.
To finish off the dish, slather the brisket with a sweet and spicy miso sauce that has been simmered in ginger, and serve with coleslaw. You can also pair the brisket with a medium-bodied fruit-forward red wine, like Grenache, Syrah-Grenache, or Mourvedre. It will have plenty of notes of black cherry, raspberry, star anise, licorice, and smoke. This smoky, rich dish is a great choice for an evening with friends or family. It’s sure to be a hit! Thanks to Big Moe, we’ve got the recipe and the tips you need to make the perfect brisket.[8]
How to Get the Best Brisket Temp Done With a Traeger Smoker
When it comes to cooking brisket, there is no better way than using smoke. Depending on how long you need to cook, brisket will take anywhere from 6 to 12 hours (with environmental factors and fire/smoke upkeep in play).
Once the meat is probe tender (it should resemble butter), pull it off the smoker. Wrap it in foil and let it rest.[9]
When to Pull Brisket off The Smoker
To get the most out of your smoker you should preheat it up and smoke for at least 12 hours. Depending on the size of your beast you may need to add additional charcoal and wood to maintain the desired temperature. During the smoke cycle, be sure to keep an eye on your prized possession – as it cooks you will be required to flip it often, so you will need to make regular adjustments to your smoker’s operating temperature.[10]
The best time to pull your brisket from the smoker is after it has reached a minimum internal temp of about 190°F. Once this has been achieved it is time to wrap your brisket in a suitable foil pan, preferably one with an air tight seal. Once your brisket is well wrapped, place it on a plate and allow it to cool before slicing and serving. Alternatively, you could leave it on the grill and simply reheat it when needed. Regardless of your choice, rest assured that you will have a delectable brisket to be proud of.[11]
What Temperature Should You Cook Brisket At?
Brisket is one of the most difficult cuts to get right. There are so many small details to consider and intricacies that need to be addressed.
Fortunately there are some great resources online to help you learn how to cook a perfect brisket. We recommend watching videos of other pit masters and asking for help if you feel lost.[12]
The most important thing to remember when you are cooking your brisket is that it takes time. If you are cooking a large brisket, it will take anywhere from 8-12 hours to reach the desired temperature.
To start, preheat your smoker to 225 degrees using indirect heat and hardwood smoke. Place the brisket in your smoker with the point end facing your main heat source. Smoke until the internal temperature reaches 165 degrees (about 8 hours).
After smoking, remove the brisket from the smoker and wrap it in butcher paper or heavy-duty aluminum foil with 1/2 cup of beef broth. Return to the smoker and continue smoking until the internal temperature reaches 200-210 degrees (another 5-8 hours).[13]
Once your brisket is done, it is time to slice it up. We like to cut it into both points and flats against the grain for added texture.
How Long Will Your Brisket Take?
If you are cooking a large brisket, it will take about 6 hours to cook. This may seem like a long time but it is important to keep your temperature consistent and don’t pull the brisket off the smoker until it hits its internal temp of 203-205 degrees F.[14]
After this, it’s time to wrap the brisket up for some resting before slicing. You’ll want to use a butcher paper or foil that is a few inches larger than the brisket.
Place the brisket on a table, and fold the edges of the paper wrap over each other, creating a leak proof seal all around. Put the brisket back into the smoker and continue to smoke until the brisket’s internal temperature reaches 200°-205° F (approximately 6-8 more hours).
Once you reach this point, remove the brisket from the smoker and let it rest for at least 30 minutes before cutting. This allows the fat to melt, making your brisket tender and juicy!
Another option is to check the brisket’s temperature remotely using a meat thermometer. This can be especially helpful for long ten hour cooks in the smoker. A good wireless thermometer will allow you to check the temperature of your brisket at any time, without even having to leave the house! If you’re short on space in your smoker, it is often a good idea to stick the brisket on a foil pan and cook it on a lower temperature until it reaches its final internal temp.[15]
What About Wrapping it?
The brisket is the crowning achievement of any BBQ smoker and can be considered the pinnacle of smoked meat. This cut is a rich hunk of meat that has been rubbed with a variety of spices and wood smoke. It is also a large, thick cut of meat that has a lot of surface area, so it can take time to cook properly and achieve the desired results.[16]
Once you have cooked your brisket at the correct temperature for an extended period of time, it is time to wrap it. This is done in order to prevent the brisket from drying out and becoming tough on the inside.
Using butcher paper or foil (not aluminum), fold the edges of the paper over the top of the brisket so that no air can leak out. Once wrapped, return the brisket to the smoker and continue cooking until the internal temperature has reached between 200 and 205 degrees F.
After this, it is time to rest the brisket for an hour before slicing it. This is an important step because it allows the brisket to cool and soften up, allowing for easy slicing.
A sliced brisket is perfect for serving with almost any side dish. It can be topped with barbecue sauce, pickles, coleslaw or potato salad. It can even be used as the base of a jalapeno cheese stuffing.[17]
Steps to Wrapping Your Brisket
Whether you are an experienced smoker or just starting out, there are a few important steps to wrapping your brisket. First, you need to prep the brisket by trimming it and applying the spice rub.
Then, wrap it in butcher paper (or foil), and return it to the smoker. Make sure the paper is tight, and that no air can leak out during cooking.[18]
If you want to add a layer of flavor, you can also mix some liquid smoke into the spice rub before wrapping your brisket. This is a technique used by professional BBQ chefs and has been known to give your meat a rich, smoky flavor.
You can also try using a mustard to coat your brisket before smoking it. For this method, you will need to combine equal parts of Cindy Lynn’s Black Label and BBQ Savor and apply it generously to your brisket.
When your brisket is done cooking, remove it from the smoker and wrap it in butcher paper. You can also use aluminum foil to wrap your brisket.
This is a great way to add more flavor and moisture to your brisket without adding too much extra fat. The resulting brisket will be tender, and delicious! You can also serve it with your favorite side dishes. It’s the perfect centerpiece for any barbecue party! It’s also a great option if you don’t have a barrel smoker.[19]
Should You Be Resting Your Brisket?
Most of us have spent the better part of the day in front of a smoldering fire pit, and there is nothing like the smell of burning wood to warm the soul. Luckily, the rest of your evening can be spent grazing on an award-winning brisket or two courtesy of your Traeger grill and a well-deserved glass of wine or beer.[20]
Its no secret that a properly smoked and prepped brisket is an experience in itself, so it pays to be in the know, and not to mention a little more pampered. One way to do it is the Traeger aficionado’s aptly named The Meat & Potatoes program, which will provide you with all the tools and information you need to succeed in the barbecue business.
