Smoked Brisket with Dry Rub (Paleo/Whole30)

Smoked brisket sitting on a cutting board with a free pieces cut from it

4.22 from 19 votes

Smoked Brisket with Dry Rub (Paleo/Whole30)

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.

Course Main Course

Cuisine American

Keyword Smoked beef Brisket, Smoked Brisket Dry Rub, Smoked Brisket Recipe, Smoked Brisket Rub

Prep Time 8

Cook Time 10

Resting Time 30

Total Time 22

Servings 4-ounce servings

Calories 220kcal

Author Kelly Nardo

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 or we have wrapped it in parchment paper, wrapped in in a towel, and placed in a cooler to rest. The cooler allows it to stay warm. Thinly slice and serve with sides of choice!

Nutrition