Low + Slow Smoked Brisket on the Traeger Woodridge Pro

There are few things more satisfying than a perfectly smoked brisket. A deep smoke ring, tender slices, and that unmistakable wood-fired flavour. The Traeger Woodridge Pro is built for this exact job, combining steady low-and-slow heat with powerful smoke output to deliver consistent, competition-worthy results at home.

This recipe is a classic, no-nonsense brisket that lets the grill (and the wood) do the talking.

Why the Woodridge Pro Shines for Brisket

The Woodridge Pro is designed for cooks who want control, consistency, and real smoke flavour. Its ability to hold low temperatures for extended periods makes it ideal for long brisket cooks, while the enhanced smoke output early in the cook builds flavour without overpowering the meat.

If you’re chasing that authentic BBQ profile without babysitting a firebox, this is your setup.

Ingredients

• 1 whole beef brisket (4–6kg), preferably with a good fat cap

• 2 tbsp kosher salt

• 2 tbsp coarse black pepper

• 1 tsp lanes granulated garlic (optional)

• 1 tsp lanes magic dust (optional)

Tip: Brisket doesn’t need much. Keep the rub simple and let the smoke shine.

Preparation

1. Trim the brisket
   Trim excess hard fat, leaving around 6mm of fat on the cap. This helps protect the meat during the long cook without blocking smoke penetration.

2. Season generously
   Combine salt, pepper, and optional lanes. Season all sides evenly.
   For best results, wrap and refrigerate overnight, this allows the seasoning to penetrate and dry the surface for better bark formation.

3. Preheat the Traeger Woodridge Pro
   Preheat to 105°C. Allow the grill to fully stabilise before cooking.

Smoking Method

1. Start low and slow
   Place the brisket fat-side up directly on the grill grates. Close the lid and cook at 105°C.

2. Build the bark
   Smoke until the internal temperature reaches approximately 71°C. This usually takes 6–8 hours, depending on size.

3. Wrap (optional but recommended)
   Once the brisket hits the stall, wrap tightly in butcher paper or foil. This helps retain moisture and pushes the brisket through the stall.

4. Finish the cook
   Increase the grill temperature to 120–135°C and continue cooking until the internal temperature reaches 90–95°C.
   The brisket is ready when a probe slides in with little resistance.

5. Rest is essential
   Remove from the grill and rest, wrapped, for at least 30–60 minutes. This step is crucial for juicy, tender slices.

Slicing & Serving

Slice the brisket against the grain, aiming for thin, even slices. Serve simply, brisket this good doesn’t need much more than pickles, white bread, or classic BBQ sides.

Pro Tips for Better Brisket

• Don’t rush the cook, time and temperature matter more than weight

• Trust feel, not just numbers, tenderness is the real indicator

• Use quality hardwood pellets like oak or hickory for a balanced smoke

• Resting is non-negotiable 

Final Thoughts

The Traeger Woodridge Pro takes the guesswork out of smoking brisket, delivering reliable heat and consistent smoke over long cooks. Whether you’re cooking for a crowd or dialling in your backyard BBQ game, this brisket recipe is a rock-solid place to start.

Low effort. Big flavour. Exactly how BBQ should be.