Saucy Rossy BBQ
Beef

Budget Small-Batch Smoked Brisket

A small, budget-friendly brisket smoked on the Traeger Woodridge Pro with a foil wrap through the stall and a long cooler rest for juicy, tender slices.

Time~6 hrs CategoryBeef Watch5:45
Budget Small-Batch Smoked Brisket — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the small brisket with Prairie Smoke & Spice Maple Candy dry rub and their All-Purpose dry rub to build a flavourful bark.
  2. 2Smoke on the Traeger Woodridge Pro at 225°F, then increase the temperature to 275°F after about 4 hours.
  3. 3When the brisket hits the stall, wrap it tightly in foil with a little margarine — beef tallow or butter work just as well.
  4. 4Continue cooking until probe-tender, roughly 5 1/2 to 6 hours total.
  5. 5Rest the wrapped brisket in a cooler for 2 to 3 hours.
  6. 6Slice against the grain and serve.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Butter
Butter adds richness and helps carry sauce into the meat, but it's high in saturated fat and calories, so it works best as a finishing touch rather than by the cupful.
Beef tallow
Beef tallow is rendered beef fat used to wrap and baste — it keeps big cuts moist and adds beefy richness. It's pure fat and calorie-dense, so a light coat does the job.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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