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There’s nothing quite like the rich, smoky aroma of brisket filling the air as it slowly cooks to perfection. Whether you’re a seasoned pitmaster or looking to learn how to smoke a brisket for the first time, mastering the art of smoking brisket is a rewarding adventure. In this step-by-step guide, I walk you through the process of transforming a tough cut of beef into a melt-in-your-mouth masterpiece.

Smoked Brisket Sliced

From selecting the right brisket to understanding the science behind temperature control, every detail matters. Prepare to impress your family and friends, as we dive deep into the secrets of making perfectly tender BBQ brisket! Get ready to fire up your smoker and elevate your grilling game to a whole new level.

Traeger Smoked Brisket

Since Mike and I bought a Traeger pellet grill, we have been cooking more brisket and nailing it! So I figured I would share with you our tips and tricks on How to Smoke a Brisket on a pellet grill.

The first time we cooked a brisket on the Traeger it took about 20 hours! So we have been trying to perfect our methods so that we could share it with you! We have been LOVING trying new recipes on the smoker. I love cooking on it, too because it as simple at plugging it in and hitting a button. Everything from smoked appetizers all the way to desserts! YES! Great for when the weather is hot and you don’t want to fire up the oven.

What we love about Smoked Brisket

Smoked Brisket in smoker with meat probes


We have cooked a brisket a few times in the past on our other smokers but they never turned out the best. Well, practice makes perfect and we have been getting it down pretty good. What we love about smoked brisket is that it is tender beef, perfect for slicing right after cooked for sandwiches. Then the leftovers are great! We love the leftover brisket for tacos and bbq pizza!

  • Perfect results
  • Tender
  • Perfect to feed a crowd for a party
  • Great in many recipes

And have you ever heard of Smoked Trisket? Make sure to check out Smoked Brisket Style Tri-Tip from OrWhateverYouDo.com!

What you need to smoke a brisket

Watch the video on How to Smoke A Brisket Below!

Choosing the right cut of brisket

There are two cuts of brisket- the flat and point. Both come from the breast of the cow, above the front legs meaning that there is a lot of connective tissue. That is why smoking and slow cooking is required to help this meat become tender.

🥩 Flat- This cut is leaner and is shaped like a large rectangle and is usually pretty even in thickness. This is usually what is purchased for coned beef and is good for slicing.

🥩 Point– The point is usually smaller, fattier, and well marbled. This cut is usually preferred for smoking.

🥩 Whole Packer– This is the whole cut including both the flat and point. This allows for the perfect combination of flavor and tenderness for the final product. You will want to look for visible marbling, a pretty even fat cap, and firmer texture. This is what we like to use.

How to Smoke A Brisket on a Pellet Smoker

Smoking a brisket takes some time and patience but the end results are great. The day before you plan to put in in the smoker, prep the meat.

Step 1: Prep the brisket. First you need to trim the fat down to about 1/4 inch. Then you need to take off the silver skin. This takes some careful trimming and patience almost like fileting a fish.

Step 2: Rub it down. Then we rubbed it down with some mustard and seasonings of choice. Lately we have been doing without mustard and just going straight with the seasonings. There isn’t an exact recipe that we use to smoke a brisket, so explore with your seasonings and rubs in your cupboards. We also like to inject the brisket with either beef broth or Dale’s Liquid Steak Seasoning. (see below) Lately we have tried some Brisket Injection packs, too.

Then wrap it in plastic wrap and put it in the refrigerator for 12 -24 hours until you are ready to start the smoking process.

how to smoke a brisket step by step

What temperature do you Smoke a Brisket?

Step 3: Fire up the smoker When it is go time, fire up your smoker. We start rolling at 185 degrees F. Place the brisket in the smoker, shut the lid and let the smoking process begin. We place ours with the fat side down, but that is our preference. The Traeger comes with meat probes, so you can stick those in there or use your favorite wireless meat thermometer for easy monitoring.

We always start ours before we go to bed. Then the next morning when we wake up we raise the temperature of the smoker to 225 degrees F. So about 8 hours at 185 degrees, then raise it to 225 degrees.

How long does it take to Smoke a brisket?

Depending on the size of your brisket and how well you can control the temperature of your smoker will determine how long it will take to cook the brisket. An approximate time is about an hour an half per pound. We have had the meat take as long as 20 hours and as little as 12 hours. So we usually start ours before we go to bed at night so that it is ready to eat late afternoon the next day.

Step 4: Wrap it. Once the internal temperature of the brisket reaches 165 degrees, we take ours out and wrap it in butcher paper. We have started drizzling Beef Tallow at this point and wrapping it.

Then place it back in the smoker for a few more hours.

What should the internal temperature of a smoked brisket be?

When it reaches the 203 degrees or until “probe tender” we pull the brisket. Then wrap the paper wrapped brisket it in a clean towel and let rest in a cooler for at least an hour. They also make insulated brisket blankets, now, too!

The Importance of Resting Your Brisket

When the brisket is cooking, the juices move towards the end of the meat. If you give it time to rest, the juice distribute evenly back into the meat allowing for more juicy, tender, and flavorful results. So like I said at LEAST an hour but 2-3 hours of resting is ideal. This is great if it is done before you are ready to serve.

When ready to serve, slice and enjoy!

Can I prepare my brisket ahead of time?

Since we are usually cooking the brisket for a party, we like to have it done ahead of time and then slice when everyone is here. So if your brisket is done early- that is okay! Wrap it in a towel and place in a cooler. It will stay hot for hours!

Looking for more Traeger Brisket Recipes?

I like to make mine into a BBQ Brisket Sandwich! The next day- leftover brisket makes great nachos, pizza, sliders, or loaded fries!

Like this smoker recipe? Make sure to check out:

brisket sandwich


Some of our favorite Smoking Accessories, Seasonings & Rubs

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Follow along!

Print

How to Smoke a Brisket

See step by step how to smoke a brisket!
Prep Time10 minutes
Active Time15 hours
Resting Time1 hour
Course: Main Course
Cuisine: BBQ, Smoked Food
Keyword: BBQ, Brisket, How to Smoke A Brisket, Smoked Brisket, smoker, traeger

Equipment

  • Smoker

Materials

  • 1 Beef Brisket
  • 1/2 cup Mustard optional
  • Beef Broth or Dale's Liquid Seasoning
  • Rubs & Seasonings of choice
  • Beef Tallow optional
  • Butcher Paper

Instructions

  • Using a sharp knife, trim fat off of beef to about 1/4 inch.
  • Then carefully remove the silver skin of of meat.
  • Rub with mustard and seasonings of choice.
  • Inject brisket with beef broth or liquid steak seasoning.
  • Cover and let refrigerate for at least 12-24 hours until ready to begin smoking process.
  • Start your smoker and get the temperature up to 185 degrees F.
  • Place beef brisket in smoker and if using probes, insert them now.
  • Close the lid and let the smoking process begin.
  • We let it smoke at this temperature until the next morning (about 8 hours).
  • n raise the temperature of the smoker to 225 degrees until the internal temperature of the brisket reaches 165 degrees.
  • Then remove from smoker and (add Beef Tallow if desired) then wrap in butcher paper or foil.
  • Place back in smoker and let cook until internal temperature reaches 203 degrees.
  • Once the meat is to desired temperature, remove and wrap in a clean towel and place in a cooler. (leaving butcher paper on)
  • Let rest at least an hour or until ready to serve.
  • Slice against the grain and serve.

Video

Notes

**cooking times will vary depending on size of brisket and temperature control of smoker. 
An approximate time is an hour and a half per pound. You will have a stall period, so always allow yourself extra time. It is okay for it to be ready early and for it to rest wrapped for a few hours. 

What are some things to do with leftover Brisket?

We love shredding the meat and using them in tacos or our favorite is BBQ Brisket Pizza right on the grill/smoker! Use a cast iron pan, pizza dough, bbq sauce, cheddar cheese, and leftover brisket!

*This post has been updated with additional tips and photos 3/18/2025