Cut the Brisket Start cutting the Brisket. Get rid of any fat that is not needed and leave approximately 1/4 inch of fat cap to ensure that the meat stays damp during cooking.

Season the Brisket in one small dish, combine black pepper, kosher salt, garlic powder, paprika, onion powder along with cayenne pepper. Rub the spice mix across the entire brisket making sure it's evenly coated.

Prepare the Grill Make sure you fill the Traeger barbecue with wood chips. Oak or hickory are excellent choices for brisket.

Preheat your Traeger to the temperature of 225 degF (107degC) and allow it to heat by closing the lid for approximately 15 minutes.

When the grill has been preheated put the brisket directly on the grill's grates. Place it fat side down.

Smoke Cover the lid, then smoke the brisket till it reaches the internal temperature 165 degrees F (74degC). It usually takes 6-8 hours depending on the weight of the brisket.

Wrap to ensure tenderness: When the brisket is cooked to 165 degrees take it off the cooking grill, and then wrap it in butcher aluminum foil or butcher. This keeps the moisture in and accelerates your cooking time.

Continue Smoking Continue Smoking: Return the brisket wrapped to the grill and continue to cook till the temperature has reached the 203 degree Fahrenheit (95degC) This may take up to three to five hours.

Then, remove the barbecue brisket and allow it to rest in its wrapper for a minimum of 1 hour. This will allow the juices to spread throughout the meat.

Cut and serve: Remove the wrapper from the brisket and cut it across the grain. Serve it with your favorite barbecue side dishes and take a bite!