How long will a 5 lb brisket flat take on a Traeger?

Times vary, but plan for 9 to 11 hours total including rest. The work is mostly hands-off. Use internal temps as your guide — aim to wrap at 160–170°F and finish at 200–205°F.

Can I use foil instead of butcher paper?

Yes. Foil speeds the cook and softens the bark. Butcher paper breathes a bit and preserves a firmer bark. Both work. Choose based on how you like your crust.

Do I need to spritz during the cook?

Spritzing with apple cider vinegar or a light mop can help retain surface moisture and attract smoke. I spritz before wrapping and once or twice during the first few hours if the surface looks dry.

How do I tell if the brisket is done beyond temperature?

Probe for tenderness. The probe should slide in like warm butter with light resistance. If the temp is in range but probe resists, give it more time.

Traeger Smoked Beef Brisket

Description

A beginner friendly Traeger Smoked Beef Brisket recipe designed for home cooks who want juicy, tender brisket with rich smoky bark. This method focuses on a manageable brisket flat, simple seasoning, steady pellet grill heat, and clear temperature targets so every slice comes out flavorful and perfectly tender.

Ingredients

Scale

1 brisket flat, 4 to 6 lb, trimmed to about 1/4 inch fat cap
1/2 to 3/4 cup brisket rub
1/4 cup apple cider vinegar for spritzing
Wood pellets for pellet grill such as oak or hickory
Butcher paper or foil for wrapping
2 parts kosher salt
2 parts coarse black pepper
1 part smoked paprika
1 part garlic powder
1 part onion powder
Optional 1/2 part brown sugar

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Instructions

Preheat the pellet grill to 250°F with pellets loaded and lid closed for about 10 minutes.
Trim brisket flat to about 1/4 inch fat cap and remove thick silver skin. Pat dry.
Mix rub ingredients and massage evenly over all sides of the brisket. Let rest 20 to 30 minutes at room temperature or refrigerate overnight.
Place brisket fat side up directly on the grill grates and close the lid.
Smoke until internal temperature reaches 160 to 170°F which usually takes about 3 to 4 hours for a 5 lb flat.
Remove brisket, spritz lightly with apple cider vinegar, wrap tightly in butcher paper, and return to the grill.
Continue smoking at 250°F until internal temperature reaches 200 to 205°F and the probe slides in easily.
Remove from grill and rest wrapped for 30 to 60 minutes.
Slice against the grain and serve.

Notes

Use a leave in probe thermometer for best results. Wrap in butcher paper to keep a firm bark or foil for a softer bark and slightly faster cooking. Always rest the brisket before slicing so juices redistribute. Save cooking juices for reheating leftover brisket.

Prep Time: 30 minutes
Cook Time: 8 to 10 hours
Category: Main Course
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 780mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 38g
Cholesterol: 115mg