18 Smoky Traeger Brisket Recipes for BBQ Lovers

Brisket lovers, gather around! If you’re craving that perfect blend of smoky, tender, and utterly delicious barbecue, you’re in for a treat. Our roundup of 18 Smoky Traeger Brisket Recipes is your ticket to BBQ heaven, offering everything from classic smoked brisket to innovative twists that’ll wow your taste buds. Whether you’re a seasoned pitmaster or a curious newbie, these recipes promise to elevate your BBQ game. Ready to fire up your Traeger? Let’s dive in!

Texas-Style Smoked Traeger Brisket

Kickstarting your culinary journey with a Texas-Style Smoked Traeger Brisket promises an adventure in flavors that’s both robust and refined. This dish, a centerpiece of Southern barbecue, marries the deep, smoky essence of slow cooking with the tender, melt-in-your-mouth texture that brisket aficionados cherish.

Ingredients

• 1 whole beef brisket (12-14 lbs), trimmed of excess fat
• 1/4 cup coarse black pepper
• 1/4 cup kosher salt
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cayenne pepper (adjust to taste)
• 1 cup beef broth (for moisture during smoking)

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect heat.
2. Combine the black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper in a bowl to create the rub.
3. Generously apply the rub to all sides of the brisket, pressing gently to adhere.
4. Place the brisket fat side up on the grill grate, inserting a meat probe into the thickest part.
5. Pour beef broth into a disposable aluminum pan and place it on the grill next to the brisket to maintain moisture.
6. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 203°F, ensuring to spritz with water or apple cider vinegar every hour to prevent drying.
7. Once reached, wrap the brisket in butcher paper and let it rest in a cooler for at least 1 hour before slicing.

Yielded from this meticulous process is a brisket that’s impeccably tender, with a bark that’s richly seasoned and a smoke ring that’s visually stunning. Serve it sliced against the grain on a wooden board, accompanied by pickled onions and a side of coleslaw for a contrasting crunch.

Peppercorn-Crusted Traeger Brisket

Savory and succulent, this Peppercorn-Crusted Traeger Brisket is a masterpiece of smoky flavors and tender textures, perfect for elevating your next gathering or a cozy family dinner.

Ingredients

• 1 (12-14 lb) whole packer brisket, trimmed (leave a 1/4 inch fat cap for moisture)
• 1/4 cup coarse black peppercorns, freshly cracked (adjust to taste)
• 2 tbsp kosher salt (use a flaky variety for better texture)
• 1 tbsp garlic powder (for a subtle depth of flavor)
• 1 tbsp onion powder (adds a sweet, aromatic note)
• 1/2 cup beef broth (or water, for spritzing to keep the brisket moist)

Instructions

1. Preheat your Traeger grill to 225°F using Super Smoke mode if available, ensuring a steady temperature for slow cooking.
2. Combine the cracked peppercorns, kosher salt, garlic powder, and onion powder in a small bowl to create the rub.
3. Pat the brisket dry with paper towels, then evenly apply the rub on all sides, pressing gently to adhere.
4. Place the brisket fat side up on the grill grate, close the lid, and smoke for 6 hours without opening the grill to maintain a consistent temperature.
5. After 6 hours, spritz the brisket with beef broth every hour to keep it moist, continuing to smoke until the internal temperature reaches 195°F in the thickest part, about 4-6 more hours.
6. Once the brisket reaches the desired temperature, wrap it in butcher paper and let it rest in a cooler or warm oven (150°F) for at least 1 hour before slicing against the grain.

Melt-in-your-mouth tender with a bold peppercorn crust, this brisket pairs beautifully with a tangy barbecue sauce or served atop creamy mashed potatoes for a hearty meal.

Traeger Brisket Burnt Ends

Heirloom in flavor and rich in tradition, Traeger Brisket Burnt Ends transform the humble brisket into succulent, caramelized cubes of joy, perfect for elevating any gathering or savoring as a decadent treat.

Ingredients

• 1 whole beef brisket, point cut preferred (about 5 lbs)
• 1/4 cup Traeger Beef Rub (or your favorite brisket rub)
• 1/2 cup beef broth (for moisture during cooking)
• 1/4 cup honey (for glazing, adds a subtle sweetness)
• 2 tbsp unsalted butter, cubed (for richness)

Instructions

1. Preheat your Traeger grill to 225°F using Super Smoke mode if available, ensuring a low and slow cooking environment.
2. Trim the brisket of excess fat, leaving about 1/4 inch to render and baste the meat during cooking.
3. Generously apply the Traeger Beef Rub all over the brisket, pressing gently to adhere.
4. Place the brisket directly on the grill grate, fat side up, and insert a meat probe into the thickest part. Close the lid and cook until the internal temperature reaches 165°F, about 6 hours.
5. Remove the brisket from the grill and wrap tightly in butcher paper with the beef broth to keep it moist. Return to the grill until the internal temperature reaches 204°F, about 3 more hours.
6. Let the brisket rest, wrapped, for at least 1 hour to allow the juices to redistribute.
7. Cut the brisket into 1-inch cubes, discarding any remaining large fat pieces.
8. Toss the cubes with honey and butter in a foil pan, then return to the grill at 350°F for 10-15 minutes, stirring occasionally, until the edges are caramelized and crispy.

Marvel at the transformation as these burnt ends boast a perfect contrast of tender interior and crispy, flavorful exterior. Serve them atop creamy polenta or alongside pickled vegetables for a balanced, unforgettable dish.

Sweet and Spicy Traeger Smoked Brisket

Flavorful and perfectly balanced, this Sweet and Spicy Traeger Smoked Brisket is a masterpiece of smoky, tender meat with a glaze that dances between sweet and heat. It’s an ideal centerpiece for any gathering, promising to leave your guests in awe of your culinary prowess.

Ingredients

– 1 (12-14 lb) whole packer brisket (trim excess fat to 1/4″ for optimal smoke penetration)
– 1/4 cup coarse kosher salt (for a well-seasoned crust)
– 1/4 cup coarse black pepper (freshly ground for maximum flavor)
– 1/2 cup brown sugar (adds a subtle sweetness to the bark)
– 2 tbsp chili powder (adjust to taste for heat)
– 1 tbsp garlic powder (for depth of flavor)
– 1 tbsp onion powder (complements the garlic)
– 1/2 cup apple cider vinegar (spritz during smoking to keep moist)
– 1/2 cup your favorite BBQ sauce (for glazing, choose a sauce with a balance of sweet and spicy)

Instructions

1. Preheat your Traeger grill to 225°F, using a fruitwood pellet like apple or cherry for a mild, sweet smoke flavor.
2. In a small bowl, mix together the kosher salt, black pepper, brown sugar, chili powder, garlic powder, and onion powder to create the rub.
3. Generously apply the rub to all sides of the brisket, ensuring an even coat for a flavorful bark.
4. Place the brisket on the grill, fat side up, and insert a meat probe into the thickest part. Smoke until the internal temperature reaches 165°F, about 6-8 hours, spritzing with apple cider vinegar every hour to keep the surface moist.
5. Once the brisket hits 165°F, wrap it tightly in butcher paper or aluminum foil to push through the stall. Continue cooking until the internal temperature reaches 203°F, about 4-6 more hours.
6. Remove the brisket from the grill and let it rest, still wrapped, for at least 1 hour to allow the juices to redistribute.
7. Unwrap the brisket and brush the surface with your favorite BBQ sauce for a glossy, flavorful finish.
8. Slice against the grain and serve immediately.
Crafted with patience and precision, this brisket boasts a melt-in-your-mouth texture and a complex flavor profile that’s both sweet and spicy. Serve it atop a bed of creamy coleslaw or alongside grilled corn for a meal that’s as visually stunning as it is delicious.

Traeger Smoked Brisket with Mustard Glaze

Perfectly smoked brisket, with its rich, deep flavors and tender texture, is a centerpiece that commands attention at any gathering. Our Traeger Smoked Brisket with Mustard Glaze elevates this classic with a tangy, sweet crust that beautifully contrasts the meat’s smokiness.

Ingredients

• 1 whole beef brisket (12-14 lbs), trimmed of excess fat
• 1/4 cup yellow mustard (for a smoother glaze, use Dijon)
• 1/2 cup brown sugar, packed (adjust for sweetness)
• 2 tbsp smoked paprika (for a deeper smoke flavor)
• 1 tbsp garlic powder (or fresh minced garlic for more pungency)
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to heat preference)
• 2 tsp salt (preferably kosher for better texture)
• 1 tsp black pepper, freshly ground
• 1 cup apple cider vinegar (or white vinegar for a sharper tang)
• 1/2 cup water (to adjust glaze consistency)

Instructions

1. Preheat your Traeger grill to 225°F using hickory or oak pellets for a robust smoke flavor.
2. In a small bowl, mix together the mustard, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the glaze.
3. Pat the brisket dry with paper towels, then evenly coat all sides with the mustard glaze, ensuring full coverage for maximum flavor.
4. Place the brisket fat side up on the grill grate, insert a meat probe into the thickest part, and close the lid.
5. Smoke the brisket until it reaches an internal temperature of 165°F, about 6 hours, spritzing with apple cider vinegar every hour to keep it moist.
6. Increase the grill temperature to 250°F and continue cooking until the brisket reaches 203°F internally, about 4 more hours, wrapping in butcher paper at 175°F to retain juices.
7. Remove the brisket from the grill, let it rest wrapped in a cooler for at least 1 hour to redistribute the juices.
8. While resting, mix the remaining glaze with 1/2 cup water and simmer on the stove for 5 minutes to create a sauce.
9. Slice the brisket against the grain, serve with the reduced glaze on the side for dipping or drizzling.

Hearty and succulent, this brisket boasts a perfect bark with a melt-in-your-mouth interior. Serve it atop creamy polenta or in soft brioche buns for a sandwich that sings with flavor.

Garlic Butter Traeger Brisket

Zesty and rich, this Garlic Butter Traeger Brisket transforms the humble cut into a succulent masterpiece, melding the smoky depth of Traeger grilling with the luxuriousness of garlic butter. Perfect for those who cherish the art of slow-cooked meats, this dish promises a tender, flavor-packed experience that’s bound to impress.

Ingredients

• 1 (5-6 lb) beef brisket, trimmed (select a cut with even thickness for uniform cooking)
• 1/4 cup unsalted butter, softened (for easy mixing with garlic)
• 2 tbsp minced garlic (freshly minced for the best flavor)
• 1 tbsp Traeger Beef Rub (or your favorite beef rub, adjust to taste)
• 1/2 cup beef broth (for added moisture during smoking)

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect heat to smoke the brisket evenly.
2. In a small bowl, combine the softened butter and minced garlic to create a smooth garlic butter mixture.
3. Generously apply the Traeger Beef Rub all over the brisket, ensuring every inch is covered for maximum flavor.
4. Place the brisket on the grill grate, fat side up, and insert a meat probe into the thickest part. Close the lid.
5. Smoke the brisket for 4 hours, then carefully spread the garlic butter mixture over the top. Pour the beef broth into the grill’s drip pan to maintain moisture.
6. Continue smoking until the internal temperature reaches 203°F, about 6-8 hours more, depending on size. Wrap in butcher paper if the bark is set but the brisket needs more time.
7. Once done, remove from the grill and let rest for at least 30 minutes before slicing against the grain.

Rich in flavor with a melt-in-your-mouth texture, this Garlic Butter Traeger Brisket boasts a perfect bark and juicy interior. Serve it sliced on a platter with grilled vegetables or shred for tacos, letting the garlic butter notes shine in every bite.

Traeger Smoked Brisket Tacos

Kickstart your culinary adventure with these Traeger Smoked Brisket Tacos, a dish that marries the deep, smoky flavors of perfectly cooked brisket with the fresh, vibrant toppings of classic tacos. This recipe promises a symphony of textures and tastes, elevating your taco night to a gourmet experience.

Ingredients

• 1 (5-6 lb) beef brisket, trimmed (look for even thickness for consistent cooking)
• 2 tbsp kosher salt (adjust based on brisket size)
• 2 tbsp black pepper, freshly ground (for a robust crust)
• 1 tbsp garlic powder (adds depth to the rub)
• 1 tbsp onion powder (complements the garlic)
• 1 cup beef broth (for moisture during smoking)
• 12 corn tortillas (warmed for flexibility)
• 1 cup cilantro, chopped (for freshness)
• 1/2 cup red onion, finely diced (adds a sharp contrast)
• 2 limes, cut into wedges (for a bright finish)

Instructions

1. Preheat your Traeger grill to 225°F using oak or hickory pellets for a classic smoke flavor.
2. Combine salt, pepper, garlic powder, and onion powder in a small bowl to create the rub.
3. Apply the rub evenly over the entire surface of the brisket, pressing gently to adhere.
4. Place the brisket on the grill grate, fat side up, and insert a meat probe into the thickest part.
5. Pour beef broth into a disposable aluminum pan and place it on the grill next to the brisket to maintain humidity.
6. Smoke the brisket until it reaches an internal temperature of 165°F, about 6 hours, spritzing with water every hour to prevent drying.
7. Wrap the brisket tightly in butcher paper or aluminum foil and return to the grill.
8. Continue cooking until the internal temperature reaches 203°F, approximately 4 more hours.
9. Remove the brisket from the grill and let it rest, wrapped, for at least 1 hour to redistribute juices.
10. Slice the brisket against the grain into thin strips for tender bites.
11. Warm the corn tortillas on the grill for about 30 seconds per side to enhance their flavor and pliability.
12. Assemble tacos with brisket slices, topped with cilantro, red onion, and a squeeze of lime.

With each bite, the tender, smoky brisket contrasts beautifully with the crisp freshness of the toppings, all wrapped in a soft, warm tortilla. For an extra layer of flavor, drizzle with a smoky barbecue sauce or a creamy avocado crema.

Traeger Brisket with Bourbon BBQ Sauce

There’s something undeniably luxurious about the slow-smoked allure of a perfectly cooked brisket, especially when it’s glazed with a bourbon-infused BBQ sauce that caramelizes into a sticky, savory-sweet crust.

Ingredients

• 1 whole beef brisket (12-14 lbs), trimmed
• 2 tbsp kosher salt (adjust to taste)
• 2 tbsp black pepper, freshly ground
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup bourbon (choose a mid-range quality for balance)
• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to spice preference)

Instructions

1. Preheat your Traeger grill to 225°F using hickory or oak pellets for a deep smoky flavor.
2. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl to create the dry rub.
3. Generously apply the dry rub to all sides of the brisket, ensuring an even coat for maximum flavor.
4. Place the brisket on the grill, fat side up, and insert a meat probe into the thickest part. Close the lid and smoke until the internal temperature reaches 165°F, about 6-8 hours.
5. While the brisket smokes, prepare the bourbon BBQ sauce by combining bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and cayenne pepper in a saucepan over medium heat. Simmer for 20 minutes, stirring occasionally, until thickened.
6. Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil to retain moisture. Return to the grill until the internal temperature hits 203°F, about 4-5 more hours.
7. Remove the brisket from the grill and let it rest, still wrapped, for at least 1 hour to allow the juices to redistribute.
8. Unwrap the brisket and brush liberally with the bourbon BBQ sauce. Slice against the grain and serve with additional sauce on the side.

Caramelized edges give way to tender, juicy slices that are rich with smoky depth and a hint of bourbon sweetness. For an unforgettable presentation, serve atop a wooden board with pickled vegetables and crusty bread to soak up the extra sauce.

Traeger Smoked Brisket Sliders

Venturing into the realm of smoked delicacies, these Traeger Smoked Brisket Sliders are a testament to the art of slow cooking, where patience is rewarded with layers of deep, smoky flavors and tender, juicy meat that effortlessly falls apart. Perfect for gatherings or a sophisticated weeknight dinner, they promise to elevate any meal into a memorable culinary experience.

Ingredients

• 1 (5-6 lb) beef brisket, trimmed (look for even thickness for consistent cooking)
• 2 tbsp kosher salt (adjust based on preference)
• 2 tbsp black pepper, freshly ground (for a robust crust)
• 1 tbsp garlic powder (adds depth to the rub)
• 1 tbsp onion powder (complements the garlic)
• 1 cup beef broth (for moisture during smoking)
• 12 slider buns, toasted (brioche works wonderfully)
• 1 cup barbecue sauce (choose your favorite brand or homemade)
• 1/2 cup pickled jalapeños (optional, for a spicy kick)

Instructions

1. Preheat your Traeger grill to 225°F, ensuring it’s set for indirect heat.
2. Combine salt, pepper, garlic powder, and onion powder in a small bowl to create the rub.
3. Generously apply the rub all over the brisket, pressing gently to adhere.
4. Place the brisket on the grill grate, fat side up, and insert a meat probe into the thickest part.
5. Pour beef broth into a disposable aluminum pan and place it on the grill next to the brisket to maintain humidity.
6. Smoke the brisket until it reaches an internal temperature of 165°F, about 6 hours, spritzing with water every hour to prevent drying.
7. Wrap the brisket tightly in butcher paper or aluminum foil, return to the grill, and continue cooking until the internal temperature reaches 203°F, about 4 more hours.
8. Remove the brisket from the grill and let it rest, wrapped, for at least 1 hour to allow juices to redistribute.
9. Slice the brisket against the grain into thin pieces, then chop into smaller bits for sliders.
10. Lightly toast the slider buns on the grill for about 30 seconds per side.
11. Assemble the sliders by placing a generous amount of brisket on each bun, drizzling with barbecue sauce, and topping with pickled jalapeños if desired.

Succulent and richly flavored, these sliders boast a perfect harmony of smoky, savory, and slightly sweet notes, with the tender brisket melting in your mouth. Serve them on a wooden board for a rustic presentation, or alongside a crisp coleslaw to cut through the richness.

Traeger Brisket Chili

Whispering smoke and deep, savory flavors define this Traeger Brisket Chili, a dish that marries the rustic charm of smoked brisket with the hearty warmth of classic chili. Perfect for gatherings or a comforting night in, this recipe promises a symphony of textures and tastes that will linger delightfully on the palate.

Ingredients

• 2 lbs smoked brisket, chopped (ensure it’s tender and well-smoked for maximum flavor)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 2 cans (15 oz each) kidney beans, drained and rinsed (or pinto beans for variation)
• 1 can (28 oz) crushed tomatoes (San Marzano recommended for sweetness)
• 2 tbsp chili powder (adjust to taste for heat preference)
• 1 tsp cumin (toasted and ground for depth)
• 1 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper to taste (start with 1 tsp salt, adjust as needed)
• 2 cups beef broth (low sodium preferred to control saltiness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add chopped brisket to the pot, stirring to combine with onions and garlic, and cook for 3 minutes to slightly crisp the edges.
5. Pour in crushed tomatoes, beef broth, kidney beans, chili powder, cumin, and smoked paprika. Stir well to combine all ingredients.
6. Bring the mixture to a simmer, then reduce heat to low. Cover and let cook for 45 minutes, stirring occasionally to prevent sticking.
7. After 45 minutes, remove the lid and continue to simmer for another 15 minutes to thicken the chili, adjusting seasoning with salt and pepper as needed.
8. Tip: For an extra layer of flavor, let the chili sit covered off the heat for 10 minutes before serving to allow the flavors to meld.

Rich and robust, this Traeger Brisket Chili boasts a velvety texture with chunks of smoky brisket that melt in your mouth. Serve it topped with a dollop of sour cream and a sprinkle of sharp cheddar for a contrast of cool and creamy against the deep, spicy base. Alternatively, ladle it over a baked potato for a satisfying twist on a classic.

Traeger Smoked Brisket Sandwich

Kickstarting your culinary journey with a dish that marries the robust flavors of smoked brisket with the comforting embrace of a sandwich, this recipe is a testament to the art of slow cooking and the joy of sharing.

Ingredients

• 1 (5-6 lb) beef brisket, trimmed (look for even thickness)
• 2 tbsp kosher salt (adjust based on brisket size)
• 2 tbsp black pepper, freshly ground (for a bold crust)
• 1 tbsp garlic powder (adds depth)
• 1 tbsp onion powder (for sweetness)
• 1 cup beef broth (or water, for moisture)
• 4 brioche buns, split (or any soft sandwich rolls)
• 1/2 cup BBQ sauce, plus more for serving (choose your favorite brand)
• 1 cup coleslaw (homemade or store-bought, for crunch)

Instructions

1. Preheat your Traeger grill to 225°F using hickory or oak pellets for a classic smoke flavor.
2. Combine salt, pepper, garlic powder, and onion powder in a small bowl to create the rub.
3. Pat the brisket dry with paper towels, then evenly coat all sides with the rub, pressing gently to adhere.
4. Place the brisket on the grill grate, fat side up, and insert a meat probe into the thickest part.
5. Smoke the brisket until it reaches an internal temperature of 165°F, about 6 hours, spritzing with beef broth every hour to keep it moist.
6. Wrap the brisket tightly in butcher paper or aluminum foil, then return to the grill until the internal temperature reaches 203°F, about 4 more hours.
7. Remove the brisket from the grill and let it rest, wrapped, for at least 1 hour to allow the juices to redistribute.
8. Slice the brisket against the grain into 1/4-inch thick pieces.
9. Lightly toast the brioche buns on the grill for about 30 seconds per side.
10. Assemble the sandwiches by layering sliced brisket on the bottom bun, topping with coleslaw and a drizzle of BBQ sauce, then finishing with the top bun.

Lusciously tender with a smoky bark that gives way to a melt-in-your-mouth interior, this brisket sandwich is a celebration of textures and flavors. Serve it with extra BBQ sauce on the side and a crisp pickle spear for a touch of brightness.

Traeger Brisket with Apple Cider Glaze

Unveiling the perfect harmony of smoky and sweet, our Traeger Brisket with Apple Cider Glaze is a masterpiece that promises to elevate your barbecue game to new heights. This dish combines the deep, rich flavors of slow-cooked brisket with a glossy, tangy apple cider glaze that’s irresistibly delicious.

Ingredients

• 1 (12-14 lb) whole packer brisket, trimmed (leave a 1/4-inch fat cap for moisture)
• 2 cups apple cider (use unfiltered for a richer flavor)
• 1/2 cup apple cider vinegar (balances the sweetness of the glaze)
• 1/4 cup brown sugar (packed, for a deeper caramelization)
• 2 tbsp Dijon mustard (adds a subtle tangy depth)
• 1 tbsp smoked paprika (enhances the smoky flavor)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• Salt and freshly ground black pepper (to season the brisket generously)

Instructions

1. Preheat your Traeger grill to 225°F using hickory or oak pellets for a classic smoke flavor.
2. Season the brisket evenly on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Let it sit at room temperature for 30 minutes to absorb the flavors.
3. Place the brisket fat side up on the grill grate. Insert a meat probe into the thickest part of the brisket, avoiding the fat cap. Close the lid and smoke until the internal temperature reaches 165°F, about 6-8 hours.
4. While the brisket smokes, prepare the glaze. In a saucepan over medium heat, combine apple cider, apple cider vinegar, brown sugar, and Dijon mustard. Simmer, stirring occasionally, until the mixture reduces by half and thickens slightly, about 15-20 minutes. Set aside.
5. Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil. Return to the grill and continue cooking until the internal temperature reaches 203°F, about 4-5 more hours.
6. Remove the brisket from the grill and let it rest, still wrapped, for at least 1 hour. This allows the juices to redistribute.
7. Unwrap the brisket and brush generously with the apple cider glaze. Slice against the grain and serve with additional glaze on the side.

Every bite of this brisket offers a melt-in-your-mouth tenderness, with the smoky crust giving way to the succulent, flavorful meat beneath. The apple cider glaze adds a bright, tangy contrast that cuts through the richness, making it a standout dish for any gathering. Serve it atop a slice of crusty bread or alongside a crisp apple slaw for a complete meal that’s sure to impress.

Traeger Smoked Brisket Mac and Cheese

Unveiling a dish that marries the smoky depths of a perfectly smoked brisket with the creamy, comforting embrace of mac and cheese, this recipe is a testament to the art of combining flavors. Ideal for those who appreciate the finer things in life, yet crave the homely warmth of a classic.

Ingredients

• 1 lb Traeger smoked brisket, shredded (ensure it’s cooled to room temperature)
• 1 lb elbow macaroni (or any short pasta of choice)
• 4 cups sharp cheddar cheese, shredded (for a richer flavor, mix in some gouda)
• 2 cups whole milk (for creaminess, avoid skim milk)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1/4 cup all-purpose flour (to thicken the sauce)
• 1 tsp smoked paprika (adds a subtle smokiness)
• 1/2 tsp garlic powder (for depth)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly.
2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens slightly, about 3-4 minutes.
5. Reduce the heat to low and stir in the shredded cheeses until melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
6. Fold in the cooked macaroni and shredded brisket until evenly coated with the cheese sauce.
7. Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, until bubbly and lightly golden on top.
8. Let it rest for 5 minutes before serving to allow the sauce to set slightly.

Velvety and rich, this Traeger Smoked Brisket Mac and Cheese offers a delightful contrast between the tender brisket and the creamy pasta. Serve it with a side of pickled jalapeños for a bright, spicy contrast that cuts through the richness.

Traeger Brisket Quesadillas

Revered for its smoky depth and tender texture, Traeger brisket transforms into a culinary masterpiece when nestled between crispy tortillas and melted cheese, creating quesadillas that are both luxurious and comforting.

Ingredients

• 2 cups shredded Traeger brisket (leftovers work wonderfully)
• 4 large flour tortillas (10-inch, for easy folding)
• 2 cups shredded Monterey Jack cheese (or a blend for more complexity)
• 1/4 cup chopped cilantro (adds a fresh, vibrant note)
• 1/2 cup diced red onion (for a slight crunch and sweetness)
• 2 tbsp unsalted butter (for a golden, crispy exterior)
• 1/2 tsp smoked paprika (enhances the brisket’s smokiness)

Instructions

1. Preheat a large skillet over medium heat (about 350°F) to ensure even cooking.
2. Butter one side of each tortilla lightly; this side will face outward for crisping.
3. On the unbuttered side of a tortilla, layer 1/2 cup cheese, 1/2 cup brisket, a sprinkle of red onion, cilantro, and a pinch of smoked paprika. Top with another 1/2 cup cheese to bind.
4. Place another tortilla on top, buttered side out, pressing gently to adhere.
5. Carefully transfer the quesadilla to the skillet. Cook for 3-4 minutes per side, until golden brown and the cheese is fully melted.
6. Repeat with remaining tortillas and filling. Let each quesadilla rest for a minute before slicing to keep the filling intact.

Amazingly versatile, these quesadillas boast a perfect contrast of textures—crispy on the outside, gooey and meaty within. Serve with a side of smoky barbecue sauce or a bright avocado crema to elevate the experience further.

Traeger Smoked Brisket Nachos

Few dishes marry the smoky depth of barbecue with the playful crunch of nachos quite like Traeger Smoked Brisket Nachos. This recipe transforms tender, slow-smoked brisket into a shareable masterpiece, layered with melted cheese and vibrant toppings for a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 cups smoked brisket, shredded (leftover brisket works perfectly)
• 1 bag (13 oz) tortilla chips (thick-cut for better weight support)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 cup pickled jalapeños (adjust for heat preference)
• 1/2 cup sour cream (for serving)
• 1/4 cup chopped cilantro (fresh for brightness)
• 1/2 cup diced red onion (soak in cold water for 10 minutes to mellow)
• 1 avocado, diced (add lime juice to prevent browning)

Instructions

1. Preheat your oven to 375°F to ensure even melting of the cheese.
2. Arrange the tortilla chips in a single layer on a large baking sheet, slightly overlapping for full coverage.
3. Evenly distribute the shredded brisket over the chips, ensuring each chip gets a piece of the smoky goodness.
4. Sprinkle the shredded cheddar cheese over the brisket and chips, covering all areas for a gooey finish.
5. Scatter the pickled jalapeños across the top for a spicy kick that cuts through the richness.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly.
7. Remove from the oven and immediately garnish with chopped cilantro, diced red onion, and avocado.
8. Serve hot with dollops of sour cream on the side for dipping or drizzling.

Outstanding in both flavor and presentation, these nachos boast a perfect balance of smoky, spicy, and creamy elements. For an extra touch of luxury, drizzle with a homemade barbecue sauce or serve alongside a crisp, cold beer to complement the bold flavors.

Traeger Brisket Stuffed Peppers

Brimming with smoky richness and vibrant colors, Traeger Brisket Stuffed Peppers are a delightful twist on a classic, combining tender brisket with the sweet crunch of bell peppers for a dish that’s as visually appealing as it is delicious.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 2 cups Traeger smoked brisket, shredded (pre-cooked, about 1 lb)
• 1 cup cooked white rice (or quinoa for a healthier option)
• 1/2 cup sharp cheddar cheese, shredded (plus extra for topping)
• 1/4 cup barbecue sauce (choose your favorite brand)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for an extra smoky flavor)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the shredded brisket, cooked rice, cheddar cheese, barbecue sauce, garlic powder, smoked paprika, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
3. Stuff each bell pepper half with the brisket mixture, pressing down gently to pack the filling. Place the stuffed peppers in the prepared baking dish.
4. Drizzle the tops of the peppers with a little more olive oil and sprinkle with additional cheddar cheese for a golden, melty finish.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly browned.
6. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Each bite of these Traeger Brisket Stuffed Peppers offers a harmonious blend of smoky, sweet, and savory flavors, with the peppers providing a satisfying crunch. Serve them atop a bed of greens for a lighter meal or alongside a creamy coleslaw for a more indulgent feast.

Traeger Smoked Brisket Pizza

Kickstarting a culinary adventure that marries the smoky depths of a Traeger-smoked brisket with the universal appeal of pizza, this recipe is a testament to the art of fusion cooking. Perfect for those who cherish the rich, tender textures of smoked meats and the crispy, chewy delight of a well-made pizza.

Ingredients

• 1 lb Traeger-smoked brisket, shredded (ensure it’s moist for the best texture)
• 1 pizza dough, store-bought or homemade (let it come to room temperature for easier handling)
• 1/2 cup barbecue sauce (choose a smoky or sweet variety based on preference)
• 2 cups shredded mozzarella cheese (or a blend for more complexity)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1 tbsp olive oil (for brushing the crust)
• 1/2 tsp smoked paprika (to enhance the smoky flavor)

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to ensure a crispy crust.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, aiming for an even thickness.
3. Brush the edges of the dough with olive oil to achieve a golden, crispy crust.
4. Spread barbecue sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Distribute the shredded brisket and red onion slices over the sauce, ensuring even coverage.
6. Sprinkle the shredded mozzarella cheese on top, covering the toppings completely.
7. Lightly dust the pizza with smoked paprika for an extra layer of smoky flavor.
8. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove from the oven and let it rest for 2 minutes before slicing to allow the cheese to set.

This Traeger Smoked Brisket Pizza offers a harmonious blend of smoky, savory, and slightly sweet flavors, with textures ranging from the crispy crust to the tender brisket. Serve it with a side of extra barbecue sauce for dipping or a crisp salad to cut through the richness.

Summary

Ready to elevate your BBQ game? These 18 Smoky Traeger Brisket Recipes are a treasure trove of flavors waiting to be explored. Perfect for home cooks across North America, each recipe promises to bring smoky, tender brisket to your table. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.