Smoked Brisket Recipe - Traeger Grills (2024)

FAQs

What is the 3 2 1 rule for brisket? ›

What's the 3-2-1 method for brisket? While it is true cooking brisket is a time-consuming process, the 3-2-1 rule makes it easier for beginners. First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours.

Season the brisket on all sides with the rub. 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.

Not Maintaining a Consistent Temperature

Smoking brisket requires a low and slow cooking method, and the temperature should be between 225-250°F. Beginners should invest in a thermometer to monitor the temperature of their smoker and check it regularly to maintain a consistent temperature.

Prepare the smoker for a long cook

Before you start smoking your brisket, you need to make sure that your smoker is set up properly. The temperature of the smoker should be between 225 and 250 degrees Fahrenheit. It is recommended to smoke one pound of brisket for 1 hour and 30 minutes at 225 degrees Fahrenheit.

Most grill masters suggest wrapping your brisket when it reaches 150-170. Wrapping and unwrapping can be done strategically to control the appearance of the bark, preserving crispiness. Once the meat reaches the desired temperature, unwrap it and cook at a lower temperature to re-crisp the bark.

For the initial smoke phase, I plan about 8 hours at 225 degrees F for my 12-13 pound briskets to reach 165 degrees F. However, your brisket will enter a phase in between 145 degrees F and 165 degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it.

Place the brisket directly on the grill grates, fat-side down. Close the lid and cook until the internal temperature reaches 150-160°F, 8-12 hours, spritzing with apple juice every 30-45 minutes after the first 3 hours.

Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Let the brisket warm up to room temperature for an hour before putting it on the smoker for a more even cook.

How often do you spritz brisket? ›

Using a spray bottle filled with liquid, lightly spritz your brisket every 45 minutes to an hour. What's the liquid? Pitmaster's choice! It can simply be water to keep things moist, or beef stock to add some richness, or beer for flavor, or a combo of all 3.

A 3-pound brisket will typically require 5-6 hours of smoking at the base temperature of 250° F to reach full doneness. If you have more time, you can lower the temperature for a more tender, fall-apart texture.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Contrary to some sources, you do not need to flip your brisket at any point during cooking. Flipping can disrupt the smoking process, as you are repeatedly lowering the temperature every time you open the grill, extending your brisket cook time.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Many pitmasters recommend wrapping the brisket once it reaches the desired level of smoke absorption or when it hits the "stall" phase, typically around 160-170°F (71-77°C). Wrapping too early may hinder bark formation while wrapping too late can result in excessive moisture loss.

Can I pull brisket at 190? The brisket is just about ready at 190. While I suggest you wait until it hits at least 195 before pulling it off the smoker, you can do so a few degrees sooner as well.

Danger Zone for Smoking and Grilling Meat

Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).