So I received a new traeger for Christmas and was informed I am doing a brisket for the ribs family on Thursday. I've never done brisket on traegers so my question is temp recommendation and time/pound?
Thanks in advance.

It's so simple it's dumb and you will feel guilty and ppl will hate on you.

It's ok tho.

Trim hard fat. Rub down at least 24 hours before Smoking and refrigerate. Set smoker at 250. Smoke to internal temp of 202-203 in the thickest part of the brisket. I have a pellet grill and no longer wrap the brisket when it stalls around 160 internal temp. Just let it go. Better bark and smoke penetration.

Very important - let it rest in a cooler for at least a couple of hours before serving.

A 17 lb brisket will take at least 12 hours. Smaller briskets take less.

That's it. It's very simple.

aggieredneck12 said:

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So I received a new traeger for Christmas and was informed I am doing a brisket for the ribs family on Thursday. I've never done brisket on traegers so my question is temp recommendation and time/pound?
Thanks in advance.

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I'd estimate 1 - 1.5 hours per pound at 225 and cook to the internal temp of your choice. I've done them to 202 deg F and they turn our pretty good. Good luck and Merry Christmas.

Never smoke to time regardless of smoker....if you don't have a temp probe, get one before Thursday. You can hold a brisket in a cooler wrapped in towels for hours, so start early

I would put the brisket on at just the "smoke" setting for the first hour then turn up to 250 or 275 and cook to desired internal temp/tenderness.

On my pellet grill the thermometer is right over the combustion cup so I've learned that I need to set a little higher temp if I want meat farther away to cook at a desired temp - I originally was setting 225 and ended up cooking for nearly 2 hrs per lb!

It really is almost foolproof once you figure out the quirks of your individual set up. I recommend going with the smoke setting for an hour because that will give you a good smoky flavor that will match offset stick burners.

My first brisket on a treagor... was embarrassing so simple... throw it in the smoker at 225 and come back 8-10 hours later... start eating

Download the app... it has recipes and cook times.

I would get their Texas beef blend Wood for brisket. Season how you normally would.

220 with super smoke on until it reaches 165. Then wrap in foil. Take super smoke off. Throw back on until 204 degrees.

You can crank up the heat a little faster (up to 260 or so) post wrapping in foil to adjust for cook times...

Also... rest it for 2 hours in the foil in an empty cooler

Great advice to follow already. I'll add to make sure your pellet hopper is full when you start and check it a couple times if you're doing a big brisket. Forgot to check my hopper before an overnight smoke once and lunch was delayed for a few hours.

So y'all are getting a good smoke production and bark?

Yes

Appreciate all the info gentlemen

My barks could be better but everything else is so good I don't even worry about it.

We did one last Christmas and it cooked faster than expected. We still Texas crutched it just to get it more tender since it was for the extended family who aren't all bbq enthusiasts.
Bark was good and better than I've ever gotten on my BGE.
Very tender too- Crutching it and resting it four hours had something to do with it (since it finished so quickly)

Here is some good info ...

Any my bark/smoke ring has been great on a Traeger

https://texags.com/forums/34/topics/3050386/replies/54719360

TitanAGGIE09 said:

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So y'all are getting a good smoke production and bark?

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No problems at all with smoke and bark on a pellet grill.

Alright guys, I ordered an RT-700 today. Feel like my BGE will get neglected but I wanted something bigger than the large BGE I currently have.

So it's Friday now... How'd the brisket go?

Throw up your family's secret brisket rubs, please

Turned out great. 225 for 6 1/2 hrs unwrapped then cranked it up to 275 wrapped for 2 hrs.

The key with a treager is to wear your skinny jeans the whole time it's cooking.

bobbunker said:

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Throw up your family's secret brisket rubs, please

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Kosher salt, coarse black pepper, little bit of garlic, that's it. Brisket doesn't need anything fancy. Key to a good brisket is in the process, not the rub.