What is a Brisket?

One of the nine beef primal cuts, brisket is a favorite type of barbecue. The brisket muscles support about 60% of the bodyweight of a cow, so it has a lot of tough connective tissue. Slow cooking brisket melts the connective tissue, turning this cut of meat into a tender, melt-in-your-mouth feast.

What Cut of Meat is Brisket?

Though the exact cut varies internationally, in the United States the brisket is cut from the lower breast or chest of the cow. It’s found between the chuck and the shank.

How long does it take to smoke brisket?

Smoking a brisket the right way is a daylong endeavor. We recommend smoking a 12 to 14-pound brisket for 8 to 9 hours at 225 degrees Fahrenheit, Super Smoke mode, or until the internal temperature reaches 204 degrees Fahrenheit. We then recommend letting it sit for an hour before slicing it. The time it takes to smoke a brisket depends on a few factors including the size of the brisket and smoking temperature. See our guide below for a step-by-step guide on brisket times and temperatures.

How to Smoke a Brisket on a Pellet Grill

Whether you’re looking to smoke your first brisket or improve on your craft, our ultimate guide can help you make the perfect smoked brisket.

Trimming Brisket

While you don’t want to trim all of the fat off of your brisket, you’ll want to remove some. Get rid of any hard fat that won’t render well during smoking, any fat that will prevent you from seasoning the meat, and any unattractive edge meat that will make your finished brisket look less appealing.

How to Cook Smoked Brisket

Traeger Pitmaster Matt Pittman will walk you through everything from trimming and seasoning, to smoking a brisket on the Traeger, to achieve full packer perfection. Smoked low and slow, wrapped, and rested, this classic BBQ beef will earn you pitmaster status.

Best Wood Pellets for Smoking Brisket

• Some types of meat taste best with specific wood pellets - but brisket pairs well with a wide range of wood flavors. Some pitmasters like a robust hickory flavor while others prefer milder woods or sweeter woods like apple. You can even try something like pecan for an especially unique smoked brisket.

• Other recommended flavors are:

  • Hickory - bold
  • Signature - mild
  • Apple - sweet
  • Pecan - nutty

Cutting Brisket

Cutting your smoked brisket against the grain is absolutely essential. Cutting against the grain guarantees ideal mouthfeel and tenderness. If you cut with the grain, the meat may feel chewy and rough.

How to Make Brisket Burnt Ends

Burnt ends are called “meat candy” for a reason. Learn how to make this tasty treat that’s sure to be a hit with family and friends.

How to Wrap a Brisket

Whether you use butcher paper or aluminum foil, correctly wrapping your brisket is a crucial part of the cooking process.

Fat Side Up or Down?

It’s one of the most debated questions in barbeque -- do you smoke brisket fat side up or fat side down? Answer: You should always cook your brisket fat side down. If you cook your brisket fat side up, the fat won’t render the brisket. Instead, it’ll wash away all that amazing seasoning, and prevent the beautiful, uniform bark from forming.