Smoking a Texas brisket is an art form that requires patience, precision, and a passion for great barbecue. When done right, it results in tender, flavorful meat with a smoky crust that’s hard to resist. While traditional Texas pitmasters rely on offset smokers, modern BBQ enthusiasts can achieve equally impressive results using a Traeger grill. You’ll learn how to smoke a Texas brisket on a Traeger grill in this guide, from choosing the right cut to serving the perfect slice.
1. Selecting the Right Brisket
The foundation of a great Texas brisket is choosing the right piece of meat. Look for a whole packer brisket, which includes both the flat and point muscles. This cut usually weighs between 10 to 16 pounds. When selecting your brisket:
Marbling: Choose a brisket with good marbling, as the fat will render during cooking and keep the meat juicy and flavorful.
Grade: USDA Prime is ideal for its higher fat content, but USDA Choice also works well. Avoid briskets labeled as Select, as they may be too lean.
2. Preparing the Brisket
Proper preparation is crucial to ensure even cooking and optimal flavor. Start by trimming the brisket:
Fat Cap: Leave about 1/4 inch of the fat cap on the brisket. This layer of fat will help protect the meat during the long cooking process and add flavor.
Silver Skin: Trim away any silver skin or tough connective tissue on the surface of the brisket, as it doesn’t render well during smoking.
Next, season the brisket with a classic Texas-style rub:
Ingredients: Use a simple mix of kosher salt and coarse black pepper, often referred to as “Dalmatian rub.” For additional flavor, you can add garlic powder, onion powder, and a hint of paprika.
Application: Generously apply the rub to all sides of the brisket, ensuring it’s evenly coated. Let the brisket sit at room temperature for about 30 minutes to allow the rub to adhere.
3. Setting Up Your Traeger Grill
The Traeger grill is known for its ease of use and consistent temperature control, making it perfect for smoking brisket. Here’s how to set it up:
Wood Pellets: Choose hardwood pellets for a robust smoke flavor. Traditionalists often use oak or mesquite for Texas brisket, but hickory or a blend of hardwoods also work well.
Temperature: Preheat your Traeger grill to 225°F. This low-and-slow temperature is key to breaking down the tough connective tissues in the brisket, resulting in tender meat.
Smoke Control: Set your Traeger to the “Super Smoke” setting if accessible. This function enhances the smoke flavor during the initial phase of cooking.
4. Smoking the Brisket
Now that your barbecue is prepared, now is the right time to begin smoking:
Placement: Place the brisket fat-side up directly on the grill grates. This allows the fat to render down through the meat, basting it as it cooks.
Initial Smoke: Smoke the brisket at 225°F for 6–8 hours, or until the internal temperature reaches 160–165°F. During this stage, the meat will encourage a wonderful bark and hold the smoky flavor.
5. Wrapping the Brisket
Once the brisket reaches an internal temperature of 160–165°F, it’s time to wrap it. This step is known as the “Texas Crutch” and helps to retain moisture and speed up the cooking process.
Wrap Type: Use either butcher paper or aluminum foil. Butcher paper allows the brisket to breathe slightly, maintaining a crispy bark, while foil locks in moisture for a softer bark.
Wrapping Technique: Wrap the brisket tightly to avoid any leaks and return it to the grill, fat-side down this time.
6. Finishing the Cook
Continue cooking the brisket until it reaches an internal temperature of 195–205°F. This can take another 4–6 hours. The exact time may vary depending on the size of the brisket and your grill’s consistency.
Checking for Doneness: Utilize a meat thermometer to really look at the inward temperature. Additionally, test for doneness by inserting the probe; it should slide in and out of the meat with little resistance, similar to butter.
Resting: Once done, remove the brisket from the grill and let it rest, still wrapped, for at least an hour. Each bite is guaranteed to be juicy by allowing the juices to redistribute throughout the meat during rest.
7. Slicing and Serving
When ready to serve, unwrap the brisket and place it on a cutting board:
Slicing Technique: Start by separating the point from the flat along the natural seam of fat. Cut the level contrary to what would be expected into 1/4-inch thick cuts. The point, which is fattier, can be sliced or chopped depending on your preference.
Serving: Serve the brisket with classic Texas sides like pickles, onions, white bread, and barbecue sauce. Enjoy the fruits of your labor!
Conclusion
Smoking a Texas brisket on a Traeger grill combines the best of tradition with modern convenience. By following these steps, you’ll be able to achieve a tender, flavorful brisket that rivals the best pitmasters. For more BBQ tips, recipes, and inspiration, visit Rogue Cookers.