Melt in your mouth Smoked Brisket with Dry Rub made on a Traeger for the perfect juicy and tender brisket. It’s dry rubbed with simple spices and smoked for hours for moist and flavorful beef brisket from a wood pellet grill.
Whether you celebrate Easter or Passover, or just want some juicy and tender meat for summer BBQ, parties, picnics, I got ya covered with this smoked brisket with dry rub.
Made on a smoker for hours to yield a perfectly juicy on the inside, crispy bark on the outside, piece of brisket.
I will be the first to admit, BBQ isn’t my favorite. I know, I know, how can I say that when I live in freakin Austin, TX?!? When we first moved here 5 years ago, I was so excited to try some. I had been living a paleo lifestyle for about a year or so, and was previously a pescatarian. So all the meat was totally my thing.
I really did enjoyed it, but turns out it wasn’t my favorite thing. Currently I can have it a few times a year and be happy. When I do have it, I want it to be legit.
This smoked brisket totally hits the spot when you need some meat! It’s juicy and tender, moist, and melts in your mouth and totally fulfills those BBQ cravings.
I love making one on Sunday to have on hand throughout the week for easy meals. Add it to a breakfast hash, stuff it in a sweet potato, or just eat it cold (yes, we do that ha) as a snack. You really can’t go wrong and it’s a lot cheaper than buying it from your local BBQ place where brisket can be $18-22 dollars a pound!
How to make Smoked Brisket with Dry Rub
This paleo smoked brisket with dry rub is really quite simple. All you need is a nice piece of brisket, some spices, salt and pepper, ACV, broth, and some patience. Start off by rubbing the brisket with the dry rub mixture and let it sit overnight in the fridge.
Then early the next morning, you start the smoking process. And when I say early, I mean early. We’ve made this a few times and if you wait too long, you won’t be eating dinner until 8-9pm (trust me, it’s happened to us).
We used our Traeger for this and makes it so easy. Simply just put your Traeger (or smoker) on smoke, and let it smoke for 4-5 hours. Every 45 minutes to an hour, you will spray it with the ACV and broth mixture to make sure it stays moist.
After it smokes for a handful of hours, you then turn the heat to 225 and cook it for an additional 4-8 hours, or however long depending on how big your piece of meat is. After it is done cooking, simply let it rest for 30 minute and slice!
You will have a juicy, melt in your mouth, smoked brisket.
For the best smoked brisket:
Here are a few of my tips for the best smoked brisket:
- Get a nice piece of meat. Go to your local butcher or nicer grocery store if you can!
- You want the fat! The brisket should be trimmed, but you want the fat cap to make sure it stays juicy and moist while it cooks. We trim it down to about 1/4 inch thick. You can also ask your butcher to do this if it isn’t done already.
- Smoke it with the fat side up so it stays tender.
- For wood smoking, we like hickory or oak pellets.
- Be patient. No, seriously. The first time we made it we weren’t patient, and while it was good, it would of been a lot better if we waited longer.
- Enjoy some beverages while it cooks. Just kidding! But not really haha 😉
Smoked Brisket Rub
This smoked brisket uses a simple dry rub to give it all the flavor. The brisket rub consists of just simple spices you probably already have in your pantry. There is no added sugars to keep it paleo and Whole30 approved. Here is what you need:
- salt
- pepper
- garlic powder
- paprika
- cumin
- cayenne
Simply just mix the spices up in a small bowl and rub it all over the brisket and let it sit overnight in the fridge.
How long to smoke a Brisket
The time it takes to smoke a brisket depends on how big it is. Usually it is around 1.5 hour per pound of meat when you are cooking at 225 degrees.
This is just a suggestion and times will vary on how thick your piece of meat is, the temperature of your smoker, the wind, and how much you open the smoker.
For this recipe, I suggest at least 9-10 hours. You can even go longer from 10-12 hours. The longer it is in there, the more tender it becomes! Just make sure to check the temperature of the brisket so you don’t overcook it. You don’t want dry and chewy meat.
How to tell when a Smoked Brisket is done
Brisket is done when it reaches the internal temperature of at least 180 degrees Fahrenheit. The ideal temperature is about 190-195 degrees as it is the most tender then.
Smoked brisket will continue to cook even after it is removed the the smoker, so keep that in mind. We like to pull ours at about 185-190 degrees as the temperature will rise some as it is resting.
To test that it is done, simply use a meat thermometer and pierce the brisket in the thickest part. When the internal temperate is at least 180 degrees, it is done.
How to make Smoked Brisket if you don’t have a smoker
If you don’t have a smoker, don’t worry! While smoking the brisket with wood pellets gives it an amazing flavor, you can still do it on your gas grill.
I have not tried it, but this tutorial lays it all out on how to make brisket on a gas grill. The person that wrote it is neighbors with Aaron Franklin, so it should be legit.
What to serve with Smoked Brisket
Classic BBQ sides consist of potato salad, baked beans, and coleslaw. I love me some coleslaw, potato salad can be hit or miss depending on how it’s made, and baked beans are meh to me. Here are some of my favorite sides that would go great with this smoked brisket:
- Paleo BLT Zucchini Noodle Pasta Salad
- Gluten Free BLT Avocado Pasta Salad
- Paleo Loaded Roasted Potato Salad
- Raw Summer Corn Salad
- Whole30 Cauliflower Rice Recipes
Smoked Brisket with Dry Rub (Paleo/Whole30)
Ingredients
- 6 pounds brisket, trimmed with 1/4 inch fat cap
- 2 tablespoons fine sea salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 1/2 cups broth
- 1/4 cup apple cider vinegar
Instructions
- Make your dry rub mixture. In a small bowl, add salt, pepper, garlic powder, smoked paprika, cumin, and cayenne pepper and mix well to combine. Pat dry brisket. Rub spice mixture all over the brisket, making sure to evenly coat. Wrap it up in butcher paper or parchment paper and let it sit overnight in the fridge.
- The next morning, combine the broth and apple cider vinegar in a small spray bottle and set aside.
- Start your Traeger or wood pellet grill per the instructions and set on smoke. Place brisket fat side up on the grates and smoke for 4 hours, spraying every 45 minutes to an hour with the broth/ACV mixture. Set temperature to 225 degrees Fahrenheit and cook for an additional 4-8 hours, until an instant read thermometer reads 180 degrees in the thickest part of the meat. Be patient!
- Remove meat and let rest for at least 30 minutes. I like place foil loosely over it. Thinly slice and serve with sides of choice!
Nutrition
This post may contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!
Dan
May 7, 2019 at 9:48 pmCan’t get enough of it
Kelly
May 15, 2019 at 12:22 pmYes, I know you love it! Come back down and visit for some more!
Dad
June 5, 2019 at 7:31 amThe best and my fav Q
Kelly
June 24, 2019 at 4:48 pmIt’s waiting for you when you come back!