Smoked Brisket looks intimidating to make, but honestly, it isn’t hard at all. You just need lots of time, plenty of patience, and trust your smoker to do its thing. In the end, you’ll get a beautiful, juicy, melt-in-your-mouth brisket, and plenty of happy tummies!

This was my first brisket cook on the Traeger and I had a very pleasant and NO STRESS experience. I started smoking the brisket at 250 degrees around midnight and slept for 6 hours before I needed to wake up and take any action. Throughout the day, I ran errands, took their kids to their weekend activities, went out for lunch, and simply monitored the cook on my phone and did not worry about heat fluctuations or anything. This is the exact reason why I wanted to get a Traeger and I’m very happy with that!

Smoking times depend on the size of the brisket. Give yourself at least 14 hours for the smoke session. The brisket turned out really good. There are a few things I learned from this experience and can’t wait to get at it again soon!

No Limit Tip: Use the fat from brisket trimmings to make beef tallow! I smoked mine at 250 degrees for 4-5 hours and strained the liquid gold. Thanks @carlosbradley for the tip!

Ingredients:
14 pound USDA Prime Beef Brisket, trimmed
¼ cup of Maggi seasoning or soy sauce
2 tablespoons plus 1 teaspoon kosher salt
2 tablespoons coarse black pepper
½ cup beef tallow or melted butter
Beef broth for spritzing
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