Beef
5:45
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.
View recipe →Low & Slow Offset Smoked Brisket
A whole beef brisket smoked low and slow over oak with a simple SPG rub, pushed through the stall and rested overnight for buttery-tender slices.
Watch the full cook on YouTube
Method
- 1Season the brisket all over with a homemade SPG rub of salt, pepper, and garlic.
- 2Run the offset smoker between 200–225°F with oak wood and smoke the brisket low and slow to lock in smoke and build the bark.
- 3When the brisket hits the stall, bump the smoker up to 275°F to power through.
- 4Pull the brisket at 195°F internal and let the residual heat carry it up to 203°F for perfect tenderness.
- 5Wrap the brisket and rest it until it comes down to 175°F.
- 6Hold it in the oven overnight to keep it juicy, then slice and serve.
More Beef
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Grass-Fed Nova Scotia Denver Steak
An underrated, well-marbled Denver steak grilled over charcoal with a two-zone fire and brandy-barrel smoke, sliced medium-rare and topped with a fresh chimichurri.
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Overnight Maple Brisket on the Traeger
An overnight maple-smoked full brisket on a pellet grill — a competition practice cook with maple pellets, a maple rub, and a butcher-paper-and-tallow wrap.
View recipe →