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BBQ: Wrapping a Brisket with Chad Ward

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Wrapping your brisket is a crucial part of the cooking process. Here, Chad Ward shows you two different ways to wrap your brisket – one using butcher paper, and the other using aluminum foil.

Smoked Brisket Recipe

by Traeger Kitchen

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15 Min

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9 Hrs

serves

8

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Apple
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Embark on a flavor-packed journey with our mouthwatering smoked brisket recipe. Rubbed and slow-smoked to perfection, this signature brisket is a symphony of tenderness and bold smokiness, creating a culinary masterpiece that elevates any BBQ experience. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.

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Rub
2 Tablespoongarlic powder
2 Tablespoononion powder
2 Tablespoonpaprika
2 Teaspoonchile powder
1/3 CupJacobsen Salt or kosher salt
1/3 Cupcoarse ground black pepper, divided
main
1 (12-14 lb) whole packer brisket, trimmed
1 1/2 Cupbeef broth
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  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  • 2

    For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.

  • 3

    Season the brisket on all sides with the rub.

  • 4

    Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.

  • 5

    Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return smoked brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.

  • 6

    Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.