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Perfect Traeger Brisket Recipe Easy Fathers Day BBQ Celebration

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A simple and flavorful Traeger smoked brisket recipe perfect for Father’s Day BBQ celebrations, featuring a straightforward dry rub and slow cooking method for tender, juicy results.

Ingredients

Scale
  • 1 whole packer brisket (10–12 pounds), trimmed of excess fat but leaving about ¼ inch for moisture and flavor
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons brown sugar
  • 1 teaspoon chili powder (optional)
  • 1 cup apple cider vinegar
  • 1 cup water
  • Hickory or oak wood pellets for the Traeger

Instructions

  1. Pat the brisket dry with paper towels. Trim excess fat but leave about ¼ inch to keep the meat moist and flavorful during the long cook.
  2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and chili powder (if using). Mix thoroughly.
  3. Generously coat the entire brisket with the dry rub, pressing it into the meat. Wrap loosely in plastic wrap and refrigerate for at least 2 hours, ideally overnight.
  4. Preheat the Traeger to 225°F (107°C) and allow it to come up to temperature. Add your choice of wood pellets—oak recommended.
  5. Place the brisket fat side up on the grill grates. Insert a probe thermometer into the thickest part. Close the lid and smoke low and slow for 4-6 hours.
  6. Starting after the first two hours, spritz the brisket every hour with a 50/50 mixture of apple cider vinegar and water to maintain moisture and build bark.
  7. When the internal temperature reaches around 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil to push through the stall and retain moisture. Return to the grill.
  8. Continue cooking until the internal temperature reaches 203°F (95°C), about 3-4 additional hours, until tender and ready to slice.
  9. Remove the brisket from the grill and let it rest, wrapped, for at least 45 minutes to retain juices.
  10. Slice against the grain into about ¼ inch thick pieces and serve with your favorite BBQ sides and sauces.

Notes

Do not rush the resting period to keep the brisket juicy. Spritzing every hour after the first two hours helps maintain moisture and develop a beautiful bark. Wrapping at 160°F helps push through the stall. Butcher paper preserves bark better; foil locks in more moisture. Adjust salt in rub if watching sodium intake. Brisket is forgiving, so basic seasoning and consistent low heat yield great results.

Nutrition

Keywords: Traeger brisket, smoked brisket, Father's Day BBQ, BBQ brisket recipe, slow cooked brisket, dry rub brisket, pellet grill brisket

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