Recipe for Smoked Beef Brisket

Smoked Brisket on a Traeger Lil’ Texas Grill/Smoker

Summary: I’ve cooked a few briskets, and I have never quite had a perfect brisket yet. Today’s goal was to create that tender, smoky, mouth watering brisket that will amaze your friends and create screaming groupies alike. I think I got it on this one.

Wood Pellets – Hickory/Alder mix
Dry Rub – Big Green Egg Gourmet Seasoning
Meat – 3lb brisket from the local Harmons
Smoker – Traeger Lil Texas
Cook Time – 6 to 7 hours


Preparation: Started the Traeger about 10:15 am. I went in and unwrapped the brisket and put a good coverage of  Big Green Egg Gourmet Seasoning and rubbed it in. After letting the grill warm up (medium), I placed the brisket fat side down on the grill. My intention was to give it 10 minutes or so, well it turned into the “so”. 25 minutes later I flipped the meat and switched it to smoke.

3 hours later I checked the meat temperature, it was about 160. An hour after that I wrapped the meat in tin foil and spread my neighbors famous BBQ sauce on it (thanks Mike). I left it like that for another 2-2 1/2 hours. I pulled the meat off, dripped juices in the carpet and let the meat rest for 15  minutes. The meat was tender and delicious. The kids ate all of it!


Things I learned, or will try differently next time are:

  1. The smoke ring was small, that might have been from the 25 minute warm up fat side down. Cut that down to a true 10 minutes
  2. Leave the BBQ sauce off till done
  3. Try a different rub, or use more of it

About Jake Ricks

Jake Ricks is the Online Marketing Manager and chief content author for Bullfrog Spas. Jake has contributed to many national, trade, and online publications in the pool and spa industry. Jake has a personal passion for fly fishing. He competes internationally, designs fly patterns, guides and is a regular contributor to fly fishing sites and publications.

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