Smoked Brisket on Traeger Grill, 225F Low-Slow
Texas-style smoked brisket finished low-and-slow on a Traeger pellet grill until fork-tender. A beef-focused rub with garlic, chili, and paprika meets a basting liquid of beer, vinegar, and stock to build deep smoke flavor and a mahogany bark. The two-stage cook—unwrapped smoke, then foil-wrapped braise—breaks the 7-8 hour process into manageable phases. Serve sliced against the grain at family barbecues, competitive smoke-offs, or summer entertaining. This method prioritizes wood-fired flavor and moisture retention over speed.
Ingredients
Instructions
- 1
Start Traeger on Smoke setting with lid open until fire establishes, about 4-5 minutes.
- 2
Set temperature to 225F, close lid, and preheat for 10 minutes.
- 3
Mix garlic powder, onion powder, paprika, chili powder, salt, pepper, and brown sugar in a bowl.
- 4
Season brisket on all sides with rub mixture.
- 5
Place brisket fat-side down on grill grate.
- 6
Cook until internal temperature reaches 160F, about 3-4 hours.
- 7
Combine beer, apple cider vinegar, beef stock, and melted butter in a bowl.
- 8
Remove brisket from grill when 160F is reached.
- 9
Double wrap meat in aluminum foil and pour baste around meat inside foil packet.
- 10
Return to grill and cook until internal temperature reaches 204F, about 3-4 hours more.
- 11
Remove from grill, unwrap foil, and rest for 15 minutes.
- 12
Cut against the grain and serve.
Tips
Fat-side down exposes the point to direct heat; some pitmasters rotate halfway or finish fat-side up for bark development.
Foil wrap at 160F (called 'the stall') accelerates the final push to 204F by trapping steam and reducing evaporative cooling.
Rest for at least 15 minutes—skipping this lets juices escape; 30 minutes is even better for larger cuts.
Good to Know
Wrapped airtight in foil or food-safe container; refrigerate up to 4 days. Freeze in portions up to 3 months. Reheat gently in low oven (275F) with a splash of beef stock to restore moisture.
Prepare and apply rub up to 24 hours before cooking. Wrap and refrigerate brisket. Remove from cold 30 minutes before placing on grill to even out temperature.
Slice against the grain to a thickness of 1/4 to 1/2 inch. Serve at 150F-160F with butcher paper or a warm plate. Pair with coleslaw, cornbread, or baked beans. Dress with remaining baste or a light sauce on the side.
Common Mistakes
Slicing with the grain instead of against it causes meat to shred and feel stringy.
Skipping the rest period allows juices to escape; aim for 15-30 minutes minimum.
Opening the lid too often causes temperature swings and extends cook time unpredictably.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use a different type of grill (not Traeger)?
Yes, offset smoker, barrel smoker, or kettle grill all work at 225F using wood (oak, hickory, or mesquite). Adjust airflow to hold steady temps. Avoid gas-only grills unless they have a dedicated smoke box. Cooking time may vary by 30-60 minutes.
What if my brisket stalls below 160F?
Stalling is normal and can last 1-3 hours. Patience is key. If pushing past 2 hours, wrap in foil earlier (at 150F) to power through. Some pitmasters also spritz the brisket every 30 minutes with a 50/50 apple juice and vinegar mixture to aid moisture.
How long can I keep smoked brisket in the fridge or freezer?
Refrigerate up to 4 days wrapped tightly. Freeze up to 3 months in an airtight container or vacuum-sealed bag. Thaw overnight in the fridge before reheating. Reheat at 275F wrapped in foil with a splash of stock for 20-30 minutes until warmed through.